Charred Broccoli With Manchego, Hazelnuts, And Honey Recipe

• 1 head broccoli (about 1 pound; 450g), stem end trimmed and stalk peeled of tough skin
• 3 tablespoons (45ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Fresh juice from 1/2 lemon (about 1 tablespoon; 15ml)
• 3 tablespoons (45ml) honey
• 1/3 cup chopped toasted hazelnuts (about 2 ounces; 55g)
• 4 ounces (115g) Manchego cheese

1. Preheat the broiler to high and place a rimmed aluminum half-sheet pan 6 inches below it.
2. Cut broccoli head in half lengthwise, then cut each half into individual florets, each with a long spear of stem attached. In a large mixing bowl, toss broccoli with olive oil and salt, rubbing it well with your hands to coat evenly and thoroughly.
3. Arrange broccoli on preheated sheet tray, then broil until nicely charred in spots, about 5 minutes. (Keep a close eye on it, as different broilers have different power levels.)
4. Transfer broiled broccoli to a serving plate and season with black pepper. Sprinkle lemon juice all over, followed by honey and hazelnuts. Using a Microplane grater, grate Manchego cheese generously all over. Serve immediately.

broccoli, extravirgin olive oil, kosher salt, honey, hazelnuts, manchego cheese

Taken from www.seriouseats.com/recipes/2017/09/charred-broccoli-manchego-hazelnuts-honey-recipe.html (may not work)