I make this version of roasted broccoli pretty much every week because it’s just that good. Florets get roasted on a preheated baking sheet until browned and caramelized. Then they’re buried under buttery panko and sharp cheddar and broiled until golden-brown and crisp. The cheese melts into the crumbs and crisps at the edges like frico. It’s crispy, cheesy, and impossible to stop eating straight off the pan.  Preheat the baking sheet. READ MORE...