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Add some green to your holiday table with this easy side dish. Broiling the broccoli teases out the complexity of its flavor, and as a bonus, only takes a couple of minutes to cook. A sticky lemon sauce adds sweetness, manchego balances it with a salty kick, and toasted hazelnuts add festive crunch.
Contains: milk, tree nuts.
What You Get
Toasted & chopped hazelnuts
What You'll Need
Salt & freshly ground pepper
Honey or agave syrup
Red chili flakes (optional)
Preheat the broiler to high with the rack positioned in the middle of the oven. Line a sheet pan with parchment or foil.
Trim any woody ends from the baby broccoli. Arrange the broccoli on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, and a pinch of red chili flakes if you’d like a little heat. Use a microplane or the small side of a box grater to grate the manchego until you have ⅓ cup, reserving the rest for another use. Juice the lemon into a small bowl and whisk in 1 tablespoon of honey.
Transfer to the oven and broil until the baby broccoli tender and charred in spots, 3 minutes. Keep a close eye on the broccoli as it cooks, as broilers vary in strength. As soon as the broccoli is done, transfer to a serving bowl. Drizzle with the lemon and honey mixture and toss to combine. Sprinkle with the grated cheese and chopped hazelnuts. Grind everything with pepper and serve.