Roasted Broccoli With Bread Crumbs
Crunchy nuts, crispy bread crumbs and charbroiled broccoli with a light and zesty dressing finish it off, it's amazing how much broccoli you can eat under these conditions ;)
If I had a dollar for every time I had steamed or boiled broccoli, I'd be rich. Don't get me wrong, steamed broccoli is wonderful in all its simplicity and true unadulterated flavor, but when it's basically the only way you cook it, it gets old, fast. Making your own bread crumbs really puts the pizzazz into this dish and really, it's not much effort esp if you already have a bread loaf that has gotten stale, you're halfway there! So here's to no more boring broccoli! :)
Roasted Broccoli With Bread Crumbs
Serves 4
3 Tbsp (40 grams) Butter, melted
4 Cloves Garlic, finely grated
½ cup (40 grams) Bread Crumbs*
⅓ cup (35 grams) Parmesan Cheese, grated
1 cup (85 grams) Sliced Almonds
2 tsp Lemon Zest
2 Tbsp Parsley, chopped
1 ½ lbs (approx 3 heads) Broccoli
Salt and Pepper
3 Tbsp Olive Oil (+additional for roasting)
1 Tbsp Lemon Juice
2 tsp Mustard
*I recommend making your own bread crumbs from a good quality whole wheat bread. The whole wheat adds greater depth to the dish. Place 3-4 slices of bread directly on the rack of a preheated 350°F (175°C) oven for about 15 minutes. Remove the bread once they become crisp. Once cooled, cut off the crusts and chop them into small bits. Proceed as the recipe follows...
Preheat your oven to 500°F (260°C) with the broiler setting on and place a rimmed baking sheet into the middle of the oven.
In a large nonstick skillet over medium-low heat, toast the almonds until they become fragrant and lightly browned. Remove and set aside.
Using the same skillet, melt the butter and garlic until the garlic is soft about 1 minute.
Add the breadcrumbs and mix until all the bread has soaked up the butter and is evenly coated.
Turn the heat to medium-high. Continue cooking and stirring the bread crumbs until they become crisp. About 5 minutes. Remove from the heat and in an even layer add a small amount of Parmesan cheese. Give the pan a good mix and continue this process until all the cheese is added. Add the toasted almonds, lemon zest, and parsley. Mix well and set aside.
In a small sealable jar, add the olive oil, lemon juice, dijon mustard and a nice pinch of salt and pepper. With the lid closed, give it a good shake to combine and set aside.
Cut the broccoli into florets.
Place the broccoli into a large mixing bowl and drizzle with a little olive oil, a couple cracks of salt and pepper and give a good mix until all the pieces are evenly coated/seasoned.
Transfer the broccoli onto the baking tray that has been preheating in your oven. (Don't forget to use oven mitts!) Success is the sound of the broccoli sizzling as soon as it touches the pan :) Place the pan on the upper third rack in the oven and cook for 9 minutes. Give the pan a good shake after 5 minutes.
Place broccoli back into the mixing bowl. Pour the dressing evenly over the broccoli and give it a good toss. Add the breadcrumbs and give it another toss. Transfer to a serving dish, serve immediately and enjoy!
