Wednesday, May 21, 2014

Roasted Broccoli Bits

Roasted Broccoli

There’s not a lot to say about Broccoli. Some people don’t like it and the most famous person to emphatically state his aversion to the humble vegetable was the 41st President of The United States, George H.W. Bush. He said he hadn’t like it since his mother made him eat it. My guess is that she, like many other people, didn’t know that you can do something other than steam Broccoli.

So, for all of you Broccoli haters that really want to be Broccoli lovers – this recipe is almost as simple as steaming and way more flavorful. Try it, you’ll like it!

Roasted Broccoli Bits
Yield: 4 Servings     Preparation Time: 10 Minutes     Cooking Time: 10 Minutes


• 1 Pound Broccoli, washed and drained

• 2 Tablespoons Olive Oil

• 2 Cloves Garlic, mashed with ⅛ teaspoon Kosher Salt

• ½ Teaspoon Kosher Salt

• ¼ Teaspoon Freshly Ground Black Pepper

• ½ Cup Panko

• ⅓ Cup Asiago Cheese, grated

Preparation Steps

Step 1. Preheat oven to 425ºF.

Step 2. Trim off ¼” from the cut end of the broccoli stalk and use a vegetable peeler to remove any leaves or browned bumps from the stalks. Cut the head into one bite sized florets and slice the stalk into ¼” thick coins.

Step 3. In a medium mixing bowl combine the olive oil, garlic, salt and pepper. Add the broccoli and toss to coat then set aside.

Step 4. Spread the panko in a layer in a rectangular cake pan and toast in the oven for 2 minutes. Toss the broccoli with the toasted panko to coat evenly.

Step 5. Spread the coated broccoli in the cake pan and bake for 15 minutes until the broccoli is tender crisp.

Serve the cooked broccoli sprinkled with the grated asiago.

Tips and Trending

~ If you like your broccoli more tender than crisp, blanch for 2 minutes after cutting into florets and plunge into an ice water bath.  Drain the broccoli and when cooled to room temperature, continue from Step 3.

~ Each time you make this dish, try a different kind of cheese. Hard cheeses work best to give the desired coat without becoming stringy or saucy.

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