Recipes, how-to’s and updates from our kitchen.

Charred Broccoli with Pecorino and Lemon

Email Charred Broccoli

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Charred Broccoli with Pecorino and Lemon

Active Time: 5 minutes   |   Total Time: 5 minutes   |   Serves Serves 4  |  Gluten Free

  • 1 bunch broccoli
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup grated Pecorino or Parmesan
  • 1/2 of a lemon

Heat the oven (with the oven rack in middle) to 425°F. Cut the large stalk from the broccoli, leaving 2 to 3 inches of stem attached to the flower. Then cut into florets. Place in a strainer and pass under cool running water to wash.

Place the broccoli on a rimmed sheet pan and drizzle with the oil. Sprinkle with the salt, red pepper, and black pepper (about 6 turns on pepper mill). Toss with your hands then spread into a single layer.

Grate the cheese and sprinkle over the broccoli. Roast until the broccoli is charred and tender and the cheese is golden brown, about 15 minutes. Squeeze the lemon over the top.

This recipe was printed from:

Do it Step-by-step

Charred broccoli-01 Charred broccoli-02 Charred broccoli-03 Charred broccoli-04 Charred broccoli-05


This Goes Well With...

Want Something Else?


Active: 15 minutes  |  Total: 15 minutes

Pot Roast
Pot Roast

Active: 25 minutes  |  Total: 3 hours 25 minutes