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Nov 18, 2017
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RECIPES
Roast Broccoli With Kalamata Olives
Serves 8 to 10
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November 2017

INGREDIENTS

3 heads broccoli, cut into florets
1 cup extra-virgin olive oil
1 cup pitted Kalamata olives, roughly chopped
4 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 cup grated Parmesan
Juice of 1 lemon
Freshly grated nutmeg, to finish

PREPARATION

• Preheat the oven to 400 degrees. Line a baking sheet with foil, and grease with olive oil.
• In a large bowl, combine the broccoli, olive oil, olives, garlic, red pepper flakes, salt and pepper. Toss until well coated, then place on the baking sheet in an even layer.
• Roast until the broccoli is tender and starts to turn golden-brown on the edges, 20 to 25 minutes.
• Place on a serving platter and finish with the Parmesan, lemon juice and a sprinkle of nutmeg.

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