Parmesan-Roasted Broccoli with Shallots
2 tablespoons extra virgin olive oil
1 tablespoon fresh or dried thyme or rosemaryShop this recipe
Prep: Cut broccoli into florets. Coarsley slice shallots. Grate parmeson. Leave the 2 garlic cloaves whole and unpeeled.
1. Heat oven to 425° F. On a rimmed baking sheet, toss the broccoli, shallots, garlic, and herbs with the oil and season with ½ teaspoon each salt and pepper.
2. Roast, tossing once, until tender, 15 to 20 minutes.
3. Remove from oven, sprinkle with Parmesan, and return to oven for 5-10 minutes, until cheese is melted and slightly browned.
4. Serve warm alongside your main course, or toss with 3-4 servings of cooked pasta (reserving 1/2 cup pasta water to toss with the pasta and broccoli, to make a light sauce).