Mouthwatering Monday- Oven Roasted Broccoli

Thanks Jo for today's blog recipe!


I'm always looking for delicious vegetable recipes for my family. Between my husband, myself, and my four year old, we all have different ideas of what vegetables we like and how we like them prepared. This easily leads to very few ideas on how to serve that night's vegetable. Sometimes, the simplest additions or variations can lead to very satisfying results- especially when convincing my entire family to eat broccoli. Steaming it yields very little success, and simply melting cheese on top only pleases my four year old. This recipe, however, has met the ultimate success; we all ate it, and, what's more, we all loved it!

Oven Roasted Broccoli

Ingredients

• 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

Directions

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.

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A big thanks to A Southern Fairytale for hosting Mouthwatering Monday- yum!