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Roasted Broccoli with Grated Manchego

Manchego makes a tasty topping for salads, pasta, and vegetable dishes.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Broccoli with Grated Manchego

Source: Everyday Food, October 2006


  • 2 large heads broccoli (about 2 pounds total)
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt
  • 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
  • 1 ounce Manchego cheese, finely grated (1/3 cup)


  1. Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.

  2. Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.

  3. Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.

Cook's Note

Shave or grate the cheese when it's cold.

Reviews (3)

  • LeCorbeau 13 May, 2010

    Great side dish. I would never have thought about roasting broccoli. But it really works. The caramelization imparts a deep, smoky flavor, and the acid cuts through some of the richness to keep the dish light.

  • hod 8 Dec, 2008

    I love this side. The broccoli had a really nutty flavor after roasting. I modified a little, using Feta instead of manchego since that's what I had in my fridge. Also, my husband is sensitive to lemon so I used Balsamic Vinegar for the acidity. Deeelish!!!

  • eileentscott 8 Jun, 2008

    This dish was delicious! It really made the broccoli exciting and flavorful. I used Parmesan cheese because I did not have manchego. Still tasty and would definitely make again.

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