![Roasted Garlic-Parmigiano Broccoli](https://cdn.statically.io/img/www.foodandwine.com/thmb/g31E3scIy1JEYML0lsiWGngUQ0c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-roasted-garlic-parmigiano-broccoli-2000-e94ab35ac653496bb7c69d8183a70576.jpg)
Ingredients
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1 stick unsalted butter, softened
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2 large garlic cloves, very thinly sliced
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3/4 cup freshly grated Parmigiano-Reggiano cheese
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Salt
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Freshly ground pepper
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4 pounds broccoli, cut into long spears and stems peeled
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1/4 cup plus 2 tablespoons extra-virgin olive oil
Directions
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Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.
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In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.
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Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.