Wednesday, September 21, 2011

Veggie Wedgie Wednesday

Little Deere PolkaDots in the Broccoli Woods..

Roasted Broccoli
Alton Brown of Food Network


1 pound broccoli, rinsed and trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup panko bread crumbs

1/4 cup finely grated Parmesan or sharp Cheddar

Well this dish was suppose to be done with panko, but because I was trying to cut out gluten I used this:


Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the 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. Return 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.

We really loved this recipe and it was SUPER simple!  I bet it tastes even better with the panko.

Rob had his with pasta and our very own tomatoes and basil.
I will miss our garden

I loved playing with the broccoli! 

1 comment:

Amy D said...

I absolutely dislike veggies, but you sure make them look so delicious!! The pasta and sauce....looks scrumptious!! You go Betty Crocker!