Broccoli is Spenser’s favorite vegetable, and she’s partial to this recipe. It’s a beautiful dish that’s also very flavorful, not to mention healthy.
Recipe information
Yield
serves 4
Ingredients
2 pounds broccoli, cut into 2 1/2-inch-long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes
4 cloves garlic, roughly chopped
1/2 teaspoon crushed red-pepper flakes
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/3 cup coarsely grated Parmesan cheese
Preparation
Step 1
Preheat the oven to 450 degrees F.
Step 2
Combine the broccoli, shallot, cherry tomatoes, garlic, red-pepper flakes, and olive oil in a large bowl. Sprinkle with salt and pepper, and toss to coat.
Step 3
Spread the vegetables on a large baking sheet. Roast until the stems are tender-crisp and lightly golden brown on the edges, about 15 to 20 minutes. Remove, and sprinkle the Parmesan on top.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
