Thursday, January 26, 2012

Oven Roasted Broccoli

This recipe is from Alton Brown (host of "Good Eats", one of my favorite cooking shows). I really like it- it's so much different than steamed broccoli, which is how I normally cook it. Even my sister, who HATES broccoli, has admitted that this isn't too bad. :) It's basically a roasted broccoli, with garlic & parmesan. Delish! (Original source found here)

Before mixing them with the rest of the ingredients, you toast the bread crumbs by themselves

Cut the florets into bite-sized pieces, and slice the stalk into 1/8" thick slices

Mix the broccoli, bread crumbs, olive oil, salt & pepper, then bake

Oven Roasted Broccoli
Printable version here

*Note- this amount makes about 6 servings. To cut it in half, use one head of broccoli, half the amount of the rest of the ingredients, and use an 8x8 or 9x9 inch dish.

2 heads broccoli, florets chopped into bite-sized pieces & stalks cut into 1/8" slices, rinsed
1/3 cup Panko bread crumbs*
2 tbsp. olive oil
2 cloves garlic, minced/pressed
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/4 tsp. pepper
1/4 cup finely grated Parmesan (or cheddar) cheese

1. Preheat oven to 425ยบ. Begin cutting broccoli while oven is heating. Pour breadcrumbs into a 9x13 metal baking dish. Toast for 2 minutes, or until lightly browned. Watch carefully, because they go from pale to dark brown very quickly.

2. Combine broccoli, olive oil, garlic, salt & pepper in a bowl; add toasted bread crumbs & stir. Pour back into baking dish and return to the oven. Bake for 10 minutes, stir, then bake 3-4 more minutes. Remove from oven and mix in the grated cheese. Best when served immediately.

* Panko bread crumbs are a lighter, crispier version of regular bread crumbs. You could substitute the regular version if that's what you have.

Why I love it? It's tasty, since it has garlic & Parmesan cheese in it. Roasting it gives it a good texture- it's cooked, but never mushy.

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