1 pound broccoli, cut into bite size pieces (Stem included where it’s not dried out.)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup Parmesan cheese, shredded or grated (Cheddar will also work.)
1. Preheat oven to 425*F.
2. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
3. Spread the panko into a rimmed baking sheet and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the baking sheet, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
This recipe is from Alton Brown and it made me a believer in the goodness of roasted broccoli. I’ve been a believer in broccoli my whole life, but this is the first recipe I ever tried that called for roasting it and, wow, it’s something awesome.
The only problem I have with this recipe is that I find the cheese and panko doesn’t adhere very well to the broccoli, so I have to sort of smoosh the florets into the coating as I eat them. I’m not sure how to rectify this. Next time I’ll try using grated parmesan instead of shredded in hopes that the smaller bits might work better.
Shown here with Grilled Tilapia with Smoked Paprika and Parmesan Polenta.