Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.