Roasted Broccoli Cacio e Pepe
Food & Drink
Ingredients
1 1/2 pounds of cut broccoli florets (and the trimmed, sliced stems if you have them)
3 tablespoons of olive oil
2 tablespoons of red wine vinegar (any vinegar or citrus juice works fine here)
Pinch of salt
Ample amount of freshly ground black pepper (about 10 turns on the pepper mill)
1 cup of shredded parmesan and/or pecorino cheese
Directions
Preheat the oven to 400°F. Whisk 3 tbsp of olive oil with 2 tbsp of red wine vinegar (any vinegar or citrus juice works fine here!) and salt, and then toss everything on a baking sheet with 1 1/2 lbs of cut broccoli florets (and the trimmed, sliced stems if you have them).
Roast until crisp-tender, 20-25 minutes.
Evenly sprinkle the broccoli with 1 cup of shredded parmesan and/or pecorino cheese and an ample amount of freshly ground black pepper (about 10 turns on the pepper mill).
Return to the oven and roast until the cheese is melted and browned at the edges, 8-10 minutes longer.
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