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Easy Roasted Broccoli with Lemon and Pecorino-Romano Cheese photo

Roasted Broccoli with Lemon and Pecorino-Romano Cheese

Roasted broccoli tossed with lemon and finished with freshly grated Pecorino-Romano.
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Prep Time 16 minutes
Cook Time 40 minutes
Total Time 56 minutes
Servings: 4 servings
Course: Side
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb. broccoli pieces cut so flower ends are not over an inch across (see notes)
  • 2 T extra virgin olive oil
  • 2 T fresh squeezed lemon juice see notes
  • sea salt to taste I used a sea salt grinder
  • 1/2 cup freshly grated Pecorino-Romano see notes

Equipment

  • Oven
  • large metal baking sheet
  • Bowl
  • Whisk
  • Vegetable Peeler
  • large grater

Method
 

Instructions
  1. Preheat oven to 450°F (220°C).
  2. Trim the broccoli stalks so the pieces are close to the same length. If the stalk skin seems tough, peel it with a vegetable peeler. Cut the broccoli into individual florets so the flower ends are about 1 inch across or smaller (you can cut through the stem and then pull the florets apart to make this easier).
  3. In a bowl, whisk together 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, and sea salt to taste.
  4. Add the broccoli pieces to the bowl and toss until evenly coated with the oil–lemon mixture.
  5. Spread the broccoli in a single layer on a large metal baking sheet, making sure the pieces are not touching.
  6. Roast in the preheated oven until the broccoli is bright green and the edges are beginning to brown. Check after 10 minutes, then again after another 5 minutes; roast longer if you prefer it more browned.
  7. While the broccoli is roasting, grate 1/2 cup Pecorino-Romano with a large grater.
  8. Remove the broccoli from the oven, sprinkle the hot broccoli with the 1/2 cup grated Pecorino-Romano so it melts slightly, taste and add more sea salt if desired, and serve hot.