Oven roasted broccoli gets dressed up with a bit of aged Asiago cheese.
Oven-roasting creates a rich, caramelized taste that enhances the flavor of vegetables. Try this recipe using other vegetables like cauliflower, carrots, potatoes, onions, sweet potatoes and Brussels sprouts.
1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tbsp olive oil
1/8 tsp crushed red pepper
1/8 tsp salt
1/4 cup grated Asiago cheese
Preheat oven to 450°F.
Cut each crown of broccoli lengthwise into 4 wedges. Place broccoli in large bowl and toss with olive oil, crushed red pepper and salt.
Transfer broccoli to large rimmed baking sheet.
Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes.
Return roasted broccoli to the large bowl. Add grated Asiago cheese and toss broccoli to coat.
Per serving: 110 calories, 6 g fat, 2 g saturated fat, 9 g carbohydrate, 7 g protein, 5 g fiber, 190 mg sodium, 150 mg calcium