Monday, September 26, 2011

Oven Roasted Broccoli

     This recipe for Oven Roasted Broccoli from Alton Brown will have even the pickiest eaters going back for seconds.  The broccoli is roasted until crisp tender with olive oil, garlic and crunchy bread crumbs then tossed with a handful of Parmesan cheese.  In my 10 inch oven with 10 coals in a ring around the bottom and the lid completely covered with coals, the broccoli was ready in 15 minutes.  You need a hot oven and a good blast of heat to properly roast the broccoli.  Loaded with vitamins and flavor, this healthy side dish is a great addition to your dutch oven buffet.

Oven Roasted Broccoli
1 pound broccoli, rinsed and trimmed
2-3 Tblsp 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

     Cut the broccoli florets into bite sized pieces; cut stalk into 1/8 thick round slices.
     Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt and pepper; set aside.
     Spread panko bread crumbs in bottom of dutch oven.
     Bake at 400 degrees for 5 minutes or until crumbs are toasted and lightly browned.
     Add broccoli mixture; stir well to coat broccoli with crumbs.
     Cover and bake for 15 minutes or until broccoli is tender.
     Remove from heat, toss in the cheese and serve immediately.

Toast panko crumbs in dry oven until lightly browned

Stir in broccoli, olive oil, garlic, salt and pepper

Roast for 15 minutes in a hot oven or until broccoli is tender

Parmesan cheese is the perfect finishing touch