Roasted Broccoli With Grated Manchego

• 2 large head of broccoli (About 2 lbs)
• 4 garlic cloves, peeled and smashed
• 2 tablespoons olive oil
• 1/4 - 1/2 teaspoon red pepper flakes, crushed
• coarse salt
• 1 tablespoon fresh lemon juice (1/2 lemon)
• 1/2 cup manchego cheese, finely grated

1. Preheat oven to 450u0b0F.
2. Trim 1" from end of broccoli stalks. Cut off florets, and separate into large pieces. Use a vegetable peeler or pairing knife, peel the outer layer of stalks; thinly slice crosswise.
3. Divide broccoli(both stalks and florets), garlic, oil and red-pepper flakes between 2 large rimmed baking sheets; season with salt.
4. Roast until broccoli is crisp-tender and beginning to brown, 20-25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.
5. Remove from oven. Sprinkle broccoli with lemon juice; toss to coat.
6. Serve topped with Manchego.

head of broccoli, garlic, olive oil, red pepper, salt, lemon juice, manchego cheese

Taken from www.food.com/recipe/roasted-broccoli-with-grated-manchego-190797 (may not work)