For some reason, I was craving roasted broccoli. I know it sounds kind of crazy as people crave chocolate and French fries, not something green and healthy. So I decided to look up some recipes and went with this simple recipe by Alton Brown. He knows his food and I had all the ingredients on hand. I made this for dinner but it was even better for lunch the next day. I also added some extra Parmesan cheese to make it worth the craving status.
Around lunch time the next day, I scanned the fridge for something I could heat in the microwave in two minutes. The leftover container of broccoli caught my eye. I pulled it from the refrigerator and drizzled it with some balsamic vinegar. It didn’t even need to be heated. If it wasn’t for photography purposes, I would have eaten it right out of the plastic container. Since I wanted a photograph, it went in a bowl. See faithful readers, you stopped me from being a barbarian at lunchtime!
| Oven Roasted Broccoli |
- 1 pound broccoli, rinsed and trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup Panko bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar
- Preheat oven to 425 degrees F.
- Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
- Spread the Panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the Panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes.
- Remove from the oven, toss in the cheese and serve immediately.
Serve the leftovers cold and drizzled with Balsamic vinegar. Almost better the next day!
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