Photography by Scott Martin
My favorite cooking method for vegetables is roasting them in a hot oven with a drizzle of olive oil and seasonings. The natural flavors of the vegetables are enhanced when roasted, and the vegetables themselves become perfectly tender while retaining a slight crunch. My Crispy Broccoli with Lemon takes tender roasted broccoli florets and adds a second level of flavor and texture—the broccoli is topped with crunchy panko bread crumbs, garlic and lemon zest for a burst of fresh flavor. This dish is a unique and delectable way to liven up any plate.
Crispy topping for the broccoli: a mixture of panko, garlic, lemon zest & crushed red pepper flakes
(To view this recipe, click on the blue title of the blog post above*)
Crispy Broccoli with Lemon
Ingredients:
- 1 large head of broccoli, rinsed and florets removed
- 2 Tablespoons of extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup panko breadcrumbs
- The zest of 2 lemons
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and arrange the broccoli florets on the baking dish in a single layer. Drizzle with 1 Tablespoon of the oil and season with salt and pepper.
- In a small bowl, combine the breadcrumbs, zest, garlic and red pepper flakes. Mix to combine. Sprinkle evenly over the broccoli florets, and drizzle the remaining 1 Tablespoon of oil over the coated broccoli. Roast in the preheated oven for 25 minutes, or until the broccoli is tender and the topping is crisp and lightly browned.
Tagged: breadcrumbs, broccoli, garlic, lemon zest, Panko bread crumbs, roasted, roasted vegetable, side dish
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