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Roasted Broccoli with Shaved Parmesan

Broccoli is a hard sell at my house. I am the only one that likes it, but I am determined to get the rest of my family to eat it. I have tried lots and lots of different ways to make it, and I have been happy to get anyone to eat more than a bite. They still don’t love broccoli, but roasted broccoli has been my biggest success. Roasting vegetables brings out the natural sweetness in the vegetables. I never thought that I liked beets until I ate a roasted one. Now, if I think that a veg might be tough to get my family to eat, I try it roasted first. If that doesn’t work, cover it in cheese. And leftovers make amazing soup the next day.

Last year, Ava and I happened to be shopping in our local Whole Foods and we were asked to be a witness to a Guinness World Record event. Whole Foods was reclaiming the world record for the most Parmigiano Reggiano wheels simultaneously cracked. They cracked a huge wheel of cheese (85 pounds to be exact) with a special knife just for this job, then there was a celebration of all things Parmesan. Fresh slivers of Parmesan from the wheel and lots of passed snacks featuring Parm. It was a fortuitous time to be in the store. We had a lot of fun. In total, they cracked 426 wheels of cheese, setting the new world record.

I love cheese, but Parmigiano Reggiano holds a special place in my heart. I always have some in my fridge. I buy the real deal from Whole Foods, and it is worth every extra penny. You know that it is the real thing because it has a studded rind that is numbered. Whole Foods ages their wheels for 24 months for the best flavor and texture. The result is nutty, toasty, salty, and has a subtle crystal texture. I like to use a vegetable peeler and shave ribbons on top of salad, pasta, soup, or vegetables.

This weekend, Whole Foods is celebrating “the king of cheese” by simultaneously cracking wheels at their stores coast-to-coast. The “Crack Heard Around The World” is taking place at the Old Town Alexandria Whole Foods, March 8th at 3pm. Call your local store for more information. To celebrate, Whole Foods is giving away a $75 gift card to a Baked Bree reader. You can enter at the end of this post.

Roasted Broccoli with Shaved Parmesan

3 heads broccoli
4 cloves garlic, sliced
Olive oil
Salt and pepper
1 lemon
3 Tablespoons pine nuts
Freshly shaved Parmigiano Reggiano

Roasted Broccoli with Shaved Parmesan

Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the broccoli into florets and spread out on baking sheet. Drizzle with olive oil. Season with salt, pepper, and garlic. Toss to coat.

Roasted Broccoli with Shaved Parmesan

Roast for 15 to 20 minutes, or until tender and brown.

how to toast pine nuts

While the broccoli is roasting, toast the pine nuts in a dry skillet.

Roasted Broccoli with Shaved Parmesan

Add the zest from the lemon, then squeeze the juice over.

Roasted Broccoli with Shaved Parmesan

Transfer to a platter and add pine nuts and Parmesan shavings.

roasted-broccoli-with-shaved-parmesan09

Roasted Broccoli with Shaved Parmesan

Roasted Broccoli with Shaved Parmesan

Ingredients

  • 3 heads broccoli
  • 4 cloves garlic, sliced
  • Olive oil
  • Salt and pepper
  • 1 lemon
  • 3 Tablespoons pine nuts
  • Freshly shaved Parmigiano Reggiano

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the broccoli into florets and spread out on baking sheet. Drizzle with olive oil. Season with salt, pepper, and garlic. Toss to coat.
  2. Roast for 15 to 20 minutes, or until tender and brown.
  3. While the broccoli is roasting, toast the pine nuts in a dry skillet.
  4. Add the zest from the lemon, then squeeze the juice over. Transfer to a platter and add pine nuts and Parmesan shavings.
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99 Responses to Roasted Broccoli with Shaved Parmesan

  1. Jenny says:

    Definitely Parmesan!

  2. Sara says:

    Toss up….Swiss & Bleu!

  3. I love gouda. Wait, bleu cheese. Ummm, no, parmesan. Orrrrrr, butterkase. Actually, it’s sharp cheddar. But, fresh mozzarella is good.

    I kinda like cheese. :)

  4. Tierney says:

    I really love nutty gruyere, or maybe manchego–I can’t choose!

  5. Jamie says:

    Havarti!

  6. Carolyn Walton says:

    Sounds yummy!

  7. Kelly says:

    Trader Joe’s unexpected cheddar!

  8. Shawn Kelley says:

    I love brie cheese. Then feta.

  9. linda romer says:

    I love ricotta cheese.

  10. Melinda says:

    I adore all cheese. The stinkier the better!

  11. Cathy says:

    Locatelli

  12. Jill says:

    Asiago–and I LOVE roasted broccoli!

  13. danielle says:

    Yum! I love a good asiago :) and I love giveaways!!

  14. Lisa VanBuskirk says:

    Gouda that has been aged more than 12 months (i.e Olde Amsterdam). Love how as it ages the flavors concentrates. Second only to the flower stalls with 50 cut tulips for 5 Euros (~$7.50), I miss the cheese stalls at the local markets in the Netherlands where you could get all different ages of Gouda, depending on your whim and taste for that day.

  15. Jessie C. says:

    I like Gouda cheese

  16. alisa says:

    i like all kinds of cheese but my favorites are swiss and jarslburg!

  17. Rachael L says:

    I have been a fan of your blog for years! I used to make your Mexican Chocolate Cake recipe for office parties & people just raved about it. I always directed them to your blog for the recipe, of course!

    My favorite kind of cheese is definitely Parmesan as well. It’s the Italian in me!

  18. Amber says:

    Stilton – yum

  19. Kathleen says:

    My heart will always belong to Parmesan!

  20. Amanda says:

    Gouda or my guilty pleasure is a cheese ball. Yummy!

  21. […] 4. Don’t hide new foods: I know there are cookbooks out there that say you should puree different veggies and hide them in foods, like brownies. While that’s one way of making sure your kids eat at least some veggies, I personally don’t think that’s setting them up for a healthy relationship with food for the rest of their life (mind you, my son actually loves kale right now, but this could totally change in the future!). They’ll still act like they’re dying from that lone lettuce leaf on their plate. I’m going to put it out there that men sometimes act like children, especially if you change anything, so use this rule with your husband and children alike: try a new food at least 5-10 times before giving up. Worse case scenario just douse it with butter, or roast your veggies (they’ll taste sweeter) and put some real cheese on top, like this recipe. […]

  22. Arlene says:

    I love Parmesan (freshly grated over tortellini and pesto = yum), but I partial to some Irish cheddar on a salty cracker.

  23. I love making roasted broccoli with parmesan, too, but my favorite cheese is definitely brie!

  24. TaraO says:

    You just can’t beat a good Parmesano-Reggiano!

  25. Hayley says:

    I’m a Manchego girl!

  26. Corrie Williams says:

    Everything’s ‘betta’ with feta!

  27. Rebecca says:

    LOVE smoked gouda and machego semi curado… yummmm

  28. Paige says:

    My favorite flavor cheese is cheddar of any kind!

  29. Nicole de B. says:

    I’ve never met a cheese I didn’t love! But if I had to pick a favorite I would say a nice aged Gouda (Old Amsterdam). But I would be hard pressed to choose between that and a nice stinky blue cheese!

  30. Tina says:

    freshly grated parmesan, I put it on just about everything!

  31. Laurie says:

    My favorite cheese is goat cheese.

  32. Emely says:

    Wonderful giveaway! I am addicted to mozzarella :)

  33. Laura says:

    Fell in love with shaved Manchego with a dollop fig preserves on a thin cracker on my last Napa trip!

  34. Courtney says:

    My favorite kind of cheese??? That’s a really tough question since I LOVE cheese. But I would have to say truffle cheese. YUM.

  35. Nicole says:

    Herb goat cheese!

  36. Alicyn Roberge says:

    I love all kinds! Gruyere, fontina, plain goat cheese paired with grapefruit and pistachios – omg! And a good Irish aged white cheddar…so good.

  37. Pam says:

    Oh, that looks yummy! Thanks for sharing this.

  38. Karen says:

    The real, aged Parmigiano-Reggiano is truly transformative and inspirational! As is your broccoli recipe. Somehow along the way, broccoli fell out of favor with my taste buds, but I’ll have to try this. Seems like it could make it back in favor with me!

  39. Lucy says:

    i loooooooooooooooooove BRIE.

  40. Lisa B. says:

    I absolutely love goat cheese!

  41. meredith says:

    I love blue cheese!

  42. Sarah says:

    Muenster at the moment!

  43. Ginger says:

    Thankfully my kiddo loves broccoli, even plain! But for a fancy treat tonight we put on homemade cheddar cheese sauce! Next time we will try it like this with the parm!

  44. Theresa says:

    Cheese – a wonderful creation! Our household is overly fond of this food ‘group’. :-)

  45. Denise says:

    One of the best ways to enjoy broccoli – roasters all the way over here!

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