3 tablespoons Cabot Unsalted Butter
1 cup coarse breadcrumbs
2 garlic cloves, minced
4 ounces Cabot 2 Year Cheddar, grated (about 1 cup)
1 bunch broccoli rabe, ends trimmed
1 (15.5 oz) can garbanzo beans, drained
3 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
½ teaspoon red pepper flakes
Fresh cracked black pepper
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Cook: 15 mins | Total: 30 mins
PREHEAT the oven to 475°F.
ADD the butter to a large skillet over medium-low heat and once it is fully melted add the breadcrumbs and sauté until crisp. Season with a pinch of kosher salt.
ADD the minced garlic and ¾ cup of the cheddar to the breadcrumbs and combine together until thoroughly incorporated. Turn off the heat and set aside.
SPREAD out the broccoli rabe and garbanzo beans evenly on a baking sheet and drizzle with olive oil. Season with kosher salt and red pepper flakes.
SPRINKLE the cheesy breadcrumbs over the vegetables and top with the remaining ¼ cup of cheddar.
ROAST for 15 minutes until the broccoli rabe is tender-crisp.
TRANSFER to a platter and season with black pepper to taste.
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