Roasted broccoli with asiago

Contributed by Preston Maring, MD

Roasted broccoli with asiago
So I am just learning about blogs. My recipe of the week blog will soon turn into a two way affair so readers will have the opportunity to post a comment. If they are anything like the comments I have been receiving via e-mail, we will learn that someone’s grandmother in Italy would use saffron in a fish stew. The tips have been great. Some of the recipes are much better for it. There was a recent posting on a blog about the disconnect between Kaiser Permanente’s onsite farmers’ markets and the use of a product like Optifast in a weight loss program. It was interesting to read the comments. I responded and wrote a bit about progress in our food system. The blogger understood that it takes time to move a big organization like ours. Check it out. Meanwhile, fresh broccoli called my name at a recent visit to our farmers’ market. Try this incredibly delicious and simple recipe. You will like this. Same song as roasted asparagus with feta, second verse.

Servings: 4


  • 1 large head of broccoli
  • 2 ounces Asiago cheese
  • 2 Tablespoons olive oil


Preheat the oven to 400 degrees. Cut the main stems off the broccoli leaving about 2 inches. Cut each “crown” into quarters lengthwise. A crown is the section of the head of broccoli that looks like it’s connected. Toss the broccoli with the olive oil in a large bowl. Spread it out on a baking sheet. Roast it for about 20 minutes until it is just beginning to brown. Meanwhile, grate the Asiago cheese in the bowl used to toss the broccoli. Toss the roasted, hot broccoli with the Asiago.

Nutrition Information (per serving)

  • Calories: 162
  • Fat: 11 gm
  • Saturated fat: 4 gm
  • Trans fat: 0 gm
  • Cholesterol: 3 mg
  • Carbohydrate: 13 gm
  • Fiber:4 gm
  • Sodium: 222 mg
  • Protein: 8 gm