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Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 2-quart rectangular baking dish with cooking spray. Place broccoli florets in the prepared dish.
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Heat oil in a large skillet over medium-low heat. Add shallot and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
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Stir in broth and cream. Increase heat to high and bring to a boil. Reduce heat and simmer until slightly thickened, 5 to 6 minutes.
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Stir in sun-dried tomatoes, thyme, crushed red pepper, salt, and pepper until well combined. Remove from heat and stir in Parmesan cheese.
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Pour the sauce evenly over the broccoli.
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Bake, uncovered, in the preheated oven until broccoli is crisp-tender and the top is golden brown, 20 minutes. Let stand 5 minutes before serving. Stir well before serving.
Recipe developed by Barrett Heald