Tenderstem broccoli roasted until the stalks are tender and the edges start to char, with garlic and plenty of black pepper running through it. Parmesan goes on towards the end so it melts and catches around the broccoli rather than burning before everything else is cooked.
Serves: 2
Prep: 5 minutes
Cook: 25-35 minutes
Ingredients
200g tenderstem broccoli
1 tbsp olive oil
2 garlic cloves
25g Parmesan
Method
Heat the oven to 180°C fan.
Place the tenderstem broccoli on a baking tray. Drizzle over the olive oil, then season with salt and black pepper.
Peel and finely grate the garlic over the broccoli, then toss everything together until evenly coated. Spread the broccoli out in a single layer.
Roast for 25–30 minutes, turning once halfway through.
Finely grate the Parmesan. Sprinkle it over the broccoli, then return the tray to the oven for a further 5 minutes, until the cheese has melted and the broccoli is tender with crisp edges.
Serve immediately.