Tossed with garlic breadcrumbs and nutty Grana cheese, this crisp-tender broccolini is fantastic tossed with pasta or served atop grilled bread with a poached egg.
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Pain au Levain
Pinch red pepper flakes
½ cup Grana cheese, grated
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.