Allana's Roasted Broccoli with Garlic Breadcrumbs
As a child, I was a very picky eater. I’m talking plain noodles and McDonalds hamburgers kind of picky. I was never fond of fruits or veggies, but lets be honest, how many kids really are? Brussels sprouts? No way. Fast-forward a few years and my palate became much more refined. These days I even find myself craving brussels sprouts. Mmmm, yes, with bacon. And balsamic. And cheese.
Broccoli, however, was usually a safe bet. Thankfully, these days I’ve recently mastered the be-all end-all recipes for broccoli and I’m so excited to share it with you today. Some people like it raw, some sauteed in olive oil and garlic, some even pureed into a pesto but let me just tell you a little about the roasting powers of broccoli. A sheet pan, some breadcrumbs, olive oil, lemon juice and herbs are all it takes to transform one green vegetable into a star plate of food.
What’s even better about this recipe is how easy the whole process is - the entire dish comes together in less than a ½ hour. There’s barely any prep time and after ten minutes in a hot oven, the broccoli is slightly charred, semi-crunchy and full of flavor. For this recipe, Japanese panko breadcrumbs are best and when you toss them with Gourmet Garden Garlic, they are no longer regular, boring ol’ breadcrumbs but almost like miniature bites of garlicky croutons. And garlicky croutons + broccoli = the most awesome vegetable in the world.
Finally, this dish really allows room for experimentation which is why I provided a very loose recipe list below. The possibilities are endless for what you could do with this roasted vegetable. Any addition of similar root veg, whether it be roasted green beans, carrots, asparagus, squash or even kale would be delicious as would any other Gourmet Garden herb. You could add potatoes, sweet potatoes, less breadcrumbs, more sauce such as balsamic or an infused olive oil. Even spooning the roasted broccoli over plain noodles or chicken breasts or even seafood would make a healthy & hearty meal. Whatever you end up trying, don’t skimp on the broccoli. However old you are or however refined your palate may be, never stop thinking about fun and unique ways to get your fill of vegetables.
- 1 (16 oz) package fresh broccoli florets
- 1/4 cup Panko breadcrumbs
- 1 Tbsp each Olive oil, lemon juice
- Salt and pepper, if desired
- 1 Tbsp Gourmet Garden Chili Pepper, or more if desired
- 1 Tbsp Gourmet Garden Garlic or Chunky Garlic, to taste
Preheat your oven to 325 degrees. Spread the panko breadcrumbs over a sheet pan, using as much or as little as you’d like. For one package of broccoli, I used about ¼ cup of breadcrumbs, spreading one even layer on the sheet pan. Then, add Gourmet Garden Garlic to the breadcrumbs and toss well to combine.
Roast the breadcrumbs for 2-3 minutes in the oven until they begin to brown. Meanwhile, generously toss the broccoli in olive oil, salt and pepper, lemon juice and Gourmet Garden Chili Pepper. Make sure everything is well-combined.
Remove the breadcrumbs from the pan and combine them with the broccoli. This step can be done in two different ways, whether you add the broccoli first to the sheet pan and toss or add the breadcrumbs to the broccoli, toss, and then move everything back to the sheet pan.
Using the same sheet pan, cook the combined broccoli and breadcrumbs for 8-10 minutes in the oven or until the broccoli begins to slightly char and the breadcrumbs begin to turn brown. Remove from the oven, toss with any seasonings if necessary and enjoy!