This Asiago Roasted Broccoli is slightly crunchy, flavorful, a little cheesy, and super tasty. It pairs well with practically any dinner!
I Was Wrong
Broccoli is one of my favorite vegetables. I could eat it daily. After I got married, I somehow got it into my head that my husband didn’t like broccoli, so I tried not to include it in meals.
Recently, I said something to my husband about being sad that he doesn’t like broccoli. His response was something along the lines of, “I don’t know why you think that…. I’m fine with broccoli.” It was such a bittersweet moment for me. I was so happy that I could feel good about adding broccoli to meals, while being simultaneously sad that I’ve been avoiding broccoli for over 6 years with no good reason.
After learning about my terrible mistake, I felt the need to make up for lost time, and have begun to include broccoli at meal time as much as possible. My kids have not been so excited about this change. Soon though, I feel sure they will come to realize that broccoli is like the candy of vegetables.
I had some Asiago cheese in my refrigerator and thought that it would go well with roasted broccoli, so gave it a shot a few weeks ago. It was such a tasty idea that I’ve made it four times since that initial recipe. I actually like it so much that I eat the leftovers cold the next day. It’s crispy, flavorful and all around delicious.
Asiago Roatsed Broccoli
This Asiago roasted broccoli is quick and easy to make. It makes a great side dish for almost any meal. It’s quick enough to make during the week, but tasty enough to accompany weekend meals.
Here are a couple of notes on this Asiago Roasted Broccoli:
- If you do not have aged Asiago cheese, Parmesan or mozzarella would work. However, aged Asiago PDO has a unique, nutty flavor that tastes great melted over the broccoli.
- I have made this recipe both with and without lining my baking pan. If I am going to line the pan, I use aluminum foil or a silicone mat. But, as you will be tossing the broccoli with oil on your pan, doing so will likely be enough to coat the pan’s surface. If your pans tend to stick, line them with aluminum foil or brush the pan with oil before you begin.
Asiago Roasted Broccoli
- 1 1/2 pound broccoli heads about 2 heads
- 4 cloves minced garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated aged Asiago PDO cheese
- Preheat oven to 425 degrees.
- Cut the large stems off of the broccoli, and then cut heads into pieces that are about 1 1/2 to 2 inches long with stalks are about 1/3-1/2 inch thick. Lay cut broccoli on a 9×13 baking pan.
- In a small bowl, stir together garlic, olive oil, lemon juice, salt and black pepper. Pour oven broccoli on pan, then stir to ensure that all broccoli is coated.
- Use spoon to spread broccoli out to a single layer on pan. Cook for 8 minutes.
- Remove pan from oven and stir broccoli. Then, spread Asiago over broccoli. Return to oven and bake for another 6-8 minutes, or until cheese is melted and broccoli heads are beginning to brown.
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Links to items used to make this recipe: