Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.
1. Preheat the oven to 425?. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.
2. In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.
3. Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 87 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.6mg||8 %|
|Sodium 140.4mg||5 %|
|Potassium 488.4mg||13 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 6.5g|
|Protein 6.3g||9 %|
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Calories per serving: 141
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