Crispy Parm Roasted Broccoli
Broccoli is probably one of my favorite vegetables as it’s so versatile and you get both the tender stalk and the frizzly florets when they’re roasted. Here, I’ve combined broccoli with pancetta, olive and shallots with a final flourish of grated parmesan which’ll form a crispy frico crunch when all is said and done. Notice that I’ve not added any salt here—the pancetta, olives and cheese have enough salt to carry the dish, though feel free to finish with a bit of flaky sea salt. Also, don’t sleep on the broccoli stems! Cut them into coins and they will be just as tender and delicious as the florets. This is the perfect—and easy—side dish for a big cold-weather meal or a quick Tuesday dinner at home.
Serves 4-6
INGREDIENTS
1 large head of broccoli
2 medium shallots
1 cup pitted green olives (see note)
4 ounces cubed pancetta
¼ to ½ teaspoon chili flakes
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 cup freshly grated parmesan
Honey, for finishing
METHOD
Arrange oven rack to the lower third of the oven. Preheat the oven to 425F and place a sheet pan on the rack.
Trim about ½” off the broccoli stem, then cut stem into about ½” slices crosswise. Cut head into florets, ensuring to cut through large florets lengthwise to give them a flat side. Slice shallots into ¼” slices.
Add broccoli and shallots to a large bowl, then add olives, pancetta, chili flake and black pepper. Drizzle with olive oil and toss until everything’s coated.
Carefully remove the sheet pan from the oven (it will be HOT!) and arrange everything in a single layer. Sprinkle parmesan evenly atop.
Roast for 20 mins, rotating the sheet pan once halfway through cooking or until broccoli is deeply browned in spots and tender and the parmesan is golden brown. Remove and let rest for a few minutes, then use a metal spatula to transfer to a platter, drizzle with honey and serve.
Note: I’ve used Castelvetrano olives—if you can find smaller ones use those. If you have larger ones you can cut them (or even tear them) in half.
