Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Garlic-Parmigiano Broccoli 5.0 (2,103) Add your rating & review Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it irresistibly crispy and almost nutty tasting. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 19, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Iain Bagwell. Food styling by Simon Andrews. Total Time: 30 mins Yield: 12 Ingredients 1 stick unsalted butter, softened 2 large garlic cloves, very thinly sliced 3/4 cup freshly grated Parmigiano-Reggiano cheese Salt Freshly ground pepper 4 pounds broccoli, cut into long spears and stems peeled 1/4 cup plus 2 tablespoons extra-virgin olive oil Directions Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper. In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom. Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve. Originally appeared: November 2007 Rate It Print