Directions:
- Preheat oven to 425 degrees F.
- In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden (about 5 minutes). Scrape onto a plate and let cool.
- Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup olive oil and season with salt. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning oncem until tender and browned in spots. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.05 Kcal (1101 kJ) | ||
| Calories from fat | 182.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.29g | 31% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 369.47mg | 15% | |
| Potassium | 413.01mg | 9% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 103.1mg | 172% | |
| Iron | 2.2mg | 12% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.44 Kcal (500 kJ) | ||
| Calories from fat | 82.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 31% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 3% | |
| Sodium | 167.77mg | 15% | |
| Potassium | 187.54mg | 9% | |
| Total Carbs | 6.31g | 5% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 2.31g | 20% | |
| Protein | 3.68g | 16% | |
| Vitamin C | 46.8mg | 172% | |
| Iron | 1mg | 12% | |
| Calcium | 30.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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