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Roasted Broccoli Cacio e Pepe

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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