RECIPE: Broccoli Roasted with Garlic Scapes and Parmesan

I have a BUSHEL of garlic scapes to play with!  Yesterday I put them in Finger Millet Cakes and garlic scape cream sauce, today I added them to roasted broccoli and mayonnaise, tomorrow I'll make garlic scape butter.  

The Finger Millet Cakes need some tweaking, and the mayo needs to cool before I can photograph it, so here is the recipe for the broccoli. 

Broccoli Roasted with Garlic Scapes and Parmesan

Serves 4

INGREDIENTS:

• 32 ounces frozen broccoli florets, defrosted
• 1/2 cup garlic scapes sliced 1/4" thick (about 4-5 medium scapes)
• 1/4 c. olive oil, divided
• 1 t. cayenne pepper (or a milder pepper like paprika if you can't tolerate heat)
• 1/2 c. parmesan or other grated melting cheese
• Himalayan pink salt to taste

INSTRUCTIONS:

Preheat your over to 400F and place a rack in the center.

Remove the blossom end from the garlic scapes, and about 6" from the other end.  Slice the middles 1/4" thick until you have 1/2 cupful - use a 1/2 cup measure to insure you have enough.  Drizzle 1 T. EVOO over them (in the 1/2 cup measure) and set them aside. 

Spread the broccoli florets on a half-sheet pan and drizzle the remaining EVOO over them.  Toss to coat evenly and spread out again.  Sprinkle with salt.

I intentionally didn't toss the garlic scapes with the broccoli because I didn't want them to fall to the bottom of the pan and steam there - I wanted them on top where they would brown.

Grab handfuls of the garlic scapes and drizzle them over the broccoli.  Sprinkle with the red pepper, then sprinkle with the cheese.

Broccoli and garlic scapes on the right, with the parmesan on the left 

before going in the oven.

Roast for 17 minutes (more or less depending on your oven) until lightly browned.

Serve immediately, with additional salt and parmesan if necessary.  You could also serve it with Garlic Scape and Parmesan Cream Sauce (recipe coming soon)!

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