Roasted Broccoli with Parmesan Crispies

I love Tyler Florence.  His philosophy on food is easy and simple, and I have yet to find a bad recipe.  This recipe is adapted barely from a recipe found in Tyler’s Ultimate.

There isn’t much to say about this, except that it’s delicious.  I love recipes that are super easy and taste great.  This one fits that perfectly.  I love roasted vegetables, it’s an easy way to bring out a lot of flavor without coating them in velveeta or butter.

Roasted Broccoli with Parmesan Crispies

2 heads of broccoli
1/2 cup freshly grated parmesan cheese
Fresh cracked black pepper

Preheat the oven to 400 degrees and bring a pot of salted water to boil.  Trim about one inch off the ends and peel the stalks with a vegetable peeler.  Cut the broccoli into long spears.  When the water comes to a boil, add the broccoli and cook until it’s just tender (about 3 minutes).  The broccoli should still have its bright green color.  Drain in a colander.  Arrange the broccoli on a non stick oven proof pan (I use a rimmed cookie sheet sprayed with Pam).  Sprinkle the cheese evenly over the broccoli and top with a generous amount of fresh black pepper.  Bake until the cheese melts and is crisp and brown, about 10 minutes.  Use a spatula to lift the broccoli out of the pan, and serve.


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