Roasted Broccoli with Optional Cheese and Nuts

This is one of my stand by recipes because it’s easy to make and easy to adapt.

Of course, "straight up" broccoli is fabulous. But sometimes you might be in the mood to take it up a notch. In those instances, go with whatever cheese and nuts you have on hand; whatever sounds good to you. It becomes a brand-new dish with every change! Some of our favorites have been blue cheese (or parmesan) with toasted pine nuts, and herb-cheddar with sliced almonds.

Toss together and roast:

4 c. (+/-) broccoli florets, or small stems

2 tsp. olive oil

Spread on a baking sheet and roast in a preheated 375 oven for 15-20 minutes, or until they begin to get well-browned and almost crispy. You can stop right here and enjoy as is if you want.

Or...

While still hot, lightly stir broccoli in a bowl with:

1/4 c. shredded or crumbled cheese of your choice

1/4 c. toasted nuts of your choice

Whisk together and toss with broccoli, cheese and nuts:

2 Tbsp. olive oil

1 Tbsp. lemon juice

Salt and pepper to taste

Serve warm or at room temperature.

Variation: Instead of stirring the roasted broccoli in a bowl with cheese and nuts, scatter cheese and nuts over the roasted broccoli (while still on the baking sheet) and return to oven for a few minutes- long enough to melt the cheese. Skip the vinaigrette.

Recipe created or adapted by Liz Talley, Urban Graze

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