1 pound broccoli, rinsed and dried
1 tablespoon olive oil
½ cup freshly grated Parmesan cheese or Pecorino cheese (optional)
Salt and pepper, to taste
Broccoli can come in all shapes and sizes, from relatively slender tufted stems, to sturdy plants that resemble miniature trees. When cutting the veggie into wedges to roast, bear this in mind. To cook evenly, the spears should be thin with only an inch or so of floret at the top, so cut them accordingly.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.