Roasted Broccoli with Manchego

2 heads broccoli, cut into florets

Recipe and photo by Sara Newberry

2 tablespoons vegetable oil 

1 tablespoon honey

1 tablespoon white wine vinegar

1 cup very finely shredded Manchego

Salt and pepper 

Heat oven to 425F. Line a baking sheet with parchment or foil. In a mixing bowl, toss broccoli with oil. Season with salt and pepper. Spread out on prepared baking sheet and roast until tender and florets are browned, about 22 minutes. In the same mixing bowl, stir together honey and vinegar.  

Return broccoli to mixing bowl and toss with honey mixture, then toss with half the cheese. Transfer to a serving bowl and top with remaining cheese. Serve hot.