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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe works equally well with broccolini, cauliflower, brocciflower, broccoli romanesque, and broccoli rabe. Also good with a mixed roast of broccoli, cauliflower, scallions, yellow squash, fingerling potatoes, and zucchini. Ingredients:
2 lb broccoli |
2 t olive oil |
3 cloves garlic |
1 t black pepper |
1 t kosher salt |
2/3 c bread crumbs |
1/3 c parmesan cheese |
Directions:
1. Preheat oven to 425
2. Cut broccoli into bite sized pieces.
3. Crush garlic and add to olive oil. Toss broccoli in this oil. Add salt and pepper and toss again.
4. Toast panko (Japanese) breadcrumbs until just golden, then cool. Toss broccoli in crumbs and spread on Pam'd baking sheet.
5. Roast veggies 8-10 minutes until broccoli is tender.
6. Remove to mixing bowl and toss with Parmesan (or grated sharp cheddar).
7. Serve hot, or refridgerate and serve as a salad (keeps up to 2 days)
8. **Makes 6 x 5oz servings
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