Roasted Broccoli with Toasted Breadcrumbs
Roasted broccoli florets topped with crunchy toasted Parmesan breadcrumbs, all made on one pan.
Equipment
- Large rimmed baking sheet
- Mixing bowl
Ingredients
Main Ingredients
- 1 large head broccoli cut into florets, about 1 1/4 lb
- 2 tbsp olive oil for the broccoli
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup panko or homemade breadcrumbs chunky is ideal
- 3 tbsp finely grated Parmesan optional
- 1 tbsp olive oil for the crumbs
- 1 pinch salt for the crumbs
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F.
- Toss. Coat the florets with 2 tbsp oil, salt, and pepper.
- Roast. Roast on a baking sheet for 10 minutes until beginning to brown.
- Crumbs. Mix the breadcrumbs, Parmesan, 1 tbsp oil, and a pinch of salt. Push the broccoli aside and spread the crumbs on the pan.
- Finish. Roast 12 more minutes, watching the crumbs, until golden. Toss together and serve.
Notes
Substitutions: Use cauliflower or green beans, or skip the Parmesan for a dairy free version.
Tips: Add the crumbs partway through so they toast without burning.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat at 375 degrees F.