Oven-Roasted Broccoli

If you read my website, you know I love roasting vegetables! After several sunny days, we’re back to cloudy and cold weather, so I decided to roast some broccoli to pair with the roast beef with basil, oregano, and garlic, mashed potato casserole, and buttery dinner rolls I was preparing for dinner. I found a delicious-looking oven-roasted broccoli recipe from Alton Brown and decided to give it a try.  My husband, son, and I loved it, and even my veggie-picky daughter said she liked it but didn’t love it. A quick and simple broccoli side dish recipe to make, and it tastes fantastic!

Oven-Roasted Broccoli

Ingredients:

• ½ lb fresh broccoli, rinsed and trimmed into florets
• 1 tbsp olive oil
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 3 tbsp Italian-flavored panko bread crumbs
• 2 tbsp Parmesan cheese, finely grated

How to Make Oven-Roasted Broccoli

Preheat the oven to 425 degrees.

Spread the panko on a baking sheet and place it in the oven for 2 minutes or until lightly toasted. Remove them from the oven and pour panko crumbs into a bowl.

Place the broccoli in a bowl, add the olive oil, garlic, salt, and pepper, then toss to combine.

Spread the broccoli evenly on the baking sheet and roast in the oven until it is fork-tender, about 8-10 minutes.

Remove from the oven and toss with the panko crumbs and Parmesan cheese.

Serve immediately. Enjoy.