Talley Farms Fresh Harvest


Broccoli, Garlic Parmesan

From homemadehooplah.com Enjoy this broccoli dish with Talley’s crisp and refreshing Bishop’s Peak Sauvignon Blanc.  Parmesan cheese is great with red wine and Brian Talley thinks the Talley Vineyards Estate Pinot Noir would also be good with this, especially if the main entree is duck or chicken.


1 bunch of broccoli, chopped into florets

3 tbsp olive oil

3 tsp garlic, minced

1 pinch of salt

¼ cup parmesan cheese


Preheat oven to 425 degrees. Drizzle a little olive oil into a large baking sheet and then use a paper towel to rub around pan.

In a large bowl add broccoli, olive oil, garlic, salt and half of the parmesan together and toss until broccoli is completely coated.

Pour broccoli on the backing sheet, spreading out into an even layer. Bake for 10-12 minutes or until broccoli is cooked through. Remove from oven and sprinkle with remaining parmesan cheese before serving.

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