Roast Broccoli with Kalamata Olives
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
• 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.