Place a 10-12-inch cast iron pan, a heavy rimmed baking sheet, or a roasting pan on the middle rack of the oven and preheat to 450.
In a large bowl, toss the broccoli with 5 Tbs oil, pepper flakes, and salt and pepper to taste.
Carefully transfer the hot pan to the stovetop and add the broccoli. Sprinkle the cheese evenly over teh broccoli and drizzle with remaining 1Tbs oil.
Return the pan to the oven and roast until the broccoli is crisp and browning on the edges and teh stems have begun to soften, about 25 minutes.
Transfer the broccoli to a serving platter. Add the vinegar to the hot pan and stir, scraping up the carmelized bits cooked onto the bottom. Pour the pan juices over the broccoli and serve.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 16.5mg||5 %|
|Sodium 439.9mg||15 %|
|Potassium 1128mg||30 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 14.9g|
|Protein 16.8g||24 %|
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Calories per serving: 290
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