Monday Meal: Panko-breaded Broccoli | Buzz Blog
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Monday Meal: Panko-breaded Broccoli

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At our house, it's often a struggle to get kids (and sometimes, adults) to eat their veggies -- especially healthy stuff like broccoli. Here, however, is a broccoli side dish that is so scrumptious one of our kids actually went back for seconds the other night! --- The key to the recipe is in making the broccoli a little crispy by adding pre-toasted bread crumbs and a little cheese, which every kid seems to love.

This recipe makes 4-6 side dish servings.

Ingredients:

1/2 cup panko bread crumbs (available now in many supermarkets and most Asian markets)

1 lb. broccoli florets and stalks, trimmed and chopped into bite-size pieces

2-3 garlic cloves, peeled and minced

2 Tbs. olive oil

1/2 tsp. kosher salt

freshly ground black pepper to taste

1/3 cup finely grated sharp cheddar, parmesan or pecorino cheese

pinch or two of red-chili flakes (optional)

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Method:

Preheat oven to 425 degrees F.

Place the panko in a shallow metal baking pan or pie plate.

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When the oven reaches 425 degrees, place the pan with the bread crumbs in the oven to brown slightly.

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Toast the bread crumbs for about 2 minutes, until lightly toasted. Careful: Don't burn the panko! Remove from the oven.

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In a mixing bowl, toss the broccoli, panko bread crumbs, garlic, olive oil, salt, pepper and chili flakes (optional) until well mixed.

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Transfer the broccoli mixture to a baking pan (you can use the same pan you used to toast the bread crumbs).

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Place the pan in the oven and roast until the broccoli is tender, but not mushy -- about 8 to 10 minutes.

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Remove from the oven, toss in the grated cheese in and serve.

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