Crunchy Roasted Broccoli

Remember back in the 90’s when it was commonly known that President George H.W. Bush hated broccoli? Passionately hated broccoli. Probably had all florets banned from within the White House perimeter. Even as a child I remember thinking how weird that was. Our president, Leader of the Free World, wouldn’t eat a common vegetable and wasn’t ashamed of it. Maybe this is why he lost the election. His kryptonite was delicious, cancer-fighting green goodness, well that, and the guy who beat him could play the saxophone.

Maybe Mama Bush never prepared broccoli to be crispy on the outside, tender on the inside and covered in a cheesy crunchy crust. Surely that would have warmed little George’s feelings toward the vegetable. Luckily, broccoli is a welcome addition to any plate in our family. Steamed, roasted, sautéed, or raw, Jeff, Marlo and I all love our broccoli any way, but this might be our favorite recipe.

Crunchy Roasted Broccoli
Adapted from Good Housekeeping

1 lb. broccoli florets cut into 2 inch chunks
2 Tbsp. plus 2 tsp. olive oil, divided
Salt and black pepper
1/4 cup grated Parmesan or Romano cheese
1/4 cup seasoned bread crumbs or Panko

Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.

In large bowl combine broccoli, 2 tablespoons of olive oil, and salt and pepper to taste. Stir to evenly coat.

Stir together cheese, bread crumbs and 2 teaspoons of olive oil in a small bowl.

Spread broccoli on baking sheet and roast in the oven for 15 minutes, tossing once half-way though. Remove pan from oven, spread cheese and bread crumb mixture evenly over the top of the broccoli. Return broccoli to oven and roast for 5 more minutes.

 

 

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1 Response to “Crunchy Roasted Broccoli”


  1. 1 Corrina February 7, 2012 at 9:18 pm

    I will eat anything tossed with oil, salt and pepper, and roasted. Even a dog turd. Swear to god.


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