Total Time: 30 min
Yield: 4 servings
8 cups broccoli florets (2 to 3 large heads)
5 tablespoons extra-virgin olive oil
4 large cloves garlic, roughly chopped
2 large shallots, roughly chopped
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup finely shredded aged Asiago DOP cheese
Zest of 1 lemon (about 2 teaspoons)
Set a rimmed baking sheet on an oven rack and preheat to 230 degrees C.
Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.