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Friday, February 26, 2010

Oven Roasted Broccoli

(excuse the blurry photo, my food stylist and photographer was not home from work yet.)

I really really love oven roasted veggies. I think they taste way better than steamed, and are pretty healthy too. Sure steamed veggies have less fat, but what good is a vegetable if no one wants to eat it? Here's one of my favorite recipes for broccoli from Alton Brown:

1 pound broccoli, rinsed and trimmed (drain water really well or broccoli won't get as crispy, I use a salad spinner)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or Sharp Chedder

Preheat the oven to 425 degrees F.

Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with 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. Remove 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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