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2/3 cup Holland House® Sherry Cooking Wine, divided
1/3 cup good olive oil
8 cups of broccoli florets
12 basil leaves, sliced into thin ribbons
1/2 cup Pecorino Romano cheese (optional)
Step 1. Preheat the oven to 425 degrees.
Step 2. Whisk 1/3 cup Holland House® Sherry Cooking Wine and olive oil in a large mixing bowl. Add broccoli florets and toss to coat.
Step 3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Sprinkle with the salt and pepper. Roast for 20 minutes. (Please include tips on how to make sure broccoli roasts evenly and does not burn.)
Step 4. Remove from oven, and drizzle reserved 1/3 cup of Holland House® Sherry Cooking Wine over broccoli. Roast for an additional 5 minutes, or until crisp-tender.
Step 5. Top with basil and cheese and serve.
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