Sunday, April 26, 2015

Oven Roasted Broccoli with Parmesan Panko Crumbs

Happy Monday all!  I hope everyone had a fun and relaxing weekend. 

I had a welcomed low-key weekend, and ended it with a low-key dinner Sunday night to match.  I'm always looking for new ways to prepare fresh vegetables, and thought i'd try roasting my broccoli instead of steaming it as usual.  Roasted broccoli has such a unique texture from steamed or sautéed version.  When roasted, broccoli has a crunchy, chewy, crisp-tender bite to it. Top it with some savory breadcrumbs and you have yourself a hearty veggie side. 

This recipe is impressive enough for company, but simple enough to put together on a weeknight.

Ingredients (serves 2 - easily doubled)

*2 small heads of broccoli
*2 tbsp. panko (japanese bread crumbs)
*1 tbsp. olive oil
*zest of 1 lemon
*1 tbsp. parmesan cheese
*1/4 tsp. garlic powder
*salt, pepper
*olive oil cooking spray

Preheat the oven to 375.  Cut the broccoli into florets, leaving some of the stems in tact.  In a small bowl, combine panko, lemon zest, parmesan, garlic powder, and olive oil.  Arrange the broccoli on a cookie sheet and spray lightly with cooking spray.  Sprinkle the breadcrumb mixture on top and season with salt and pepper.  Roast for 30 minutes, stirring once, or until golden brown.  

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