Wednesday, February 3, 2010

Brock-Colli

When I was younger, I was under the impression that I was a super-taster. These people experience taste to a much higher degree, partially due to a higher amount of "taste buds" on their tongues. As a result, they do not like vegetables like broccoli.
Then I learned how to cook broccoli properly and it became one of my favourite veggies. Until recently, I didn't think broccoli could get any better than properly steamed, fresh florets. I was wrong.
Roasting broccoli brings out a whole new set of flavours that I simply love. Combine that with bread crumbs and cheese, and you have one happy, veggie-eating Diana.
This recipe calls for Panko bread crumbs. If you've never heard of them, they are a Japanese style bread crumb with a lighter, airier texture. At Fortino's (or any other Loblaws store), they're found near the fresh sushi area. However, if you're from Hamilton, go to the S&S Market on Locke Street (or a similar Asian market in your home town) where you will find them for 1/4 the price. You could use regular bread crumbs, I guess...if you had to.

Broccoli, Roasted

Ingredient List
broccoli (450 g, ~ 2 heads)
Panko bread crumbs (1/3 cup)
olive oil (2 tbsp)
garlic (2 cloves)
kosher salt (½ tsp)
ground pepper (¼ tsp)
cheddar or parmesan cheese (¼ cup)

Directions
Preheat oven to 425°F.

Cut the florets from 450 g broccoli. Trim and slice stalk into loonie size pieces.

Place ⅓ cup Panko bread crumbs in the bottom of a 9x13 baking pan. Toast the crumbs in the oven for approximately 2 minutes, until lightly browned. Be careful not to burn the crumbs.

Toss broccoli florets and coins with 2 tbsp olive oil, 2 cloves garlic, minced, ½ tsp kosher salt, ¼ tsp ground pepper, and toasted bread crumbs. Spread mixture in a single layer in the baking pan.

Roast the broccoli for 10-15 minutes, until it reaches the desired tenderness.

Transfer the broccoli to a bowl and toss with ¼ cup cheddar cheese, shredded OR ¼ cup parmesan cheese, grated.

Makes 4 servings.

Notes
Depending on the toughness of the stalks, they may need to be peeled before slicing.

Nutrition (per serving)
Calories 163
Total fat 9 g
Saturated fat 2 g
Cholesterol 6 mg
Sodium 490 mg
Carbohydrate 15 g
Dietary fibre 3 g
Sugars 3 g
Protein 7 g
Vitamin A 15 %DV
Vitamin C 168%DV
Calcium 14 %DV
Iron 8 %DV

Original Source: Good Eats - Oven Roasted Broccoli

1 comment:

  1. I love roasted broccoli! Usually, I just drizzle it in olive oil, season with salt and pepper, and stick it in the oven (or on the grill). It has such a wonderful, nutty flavor after roasting.

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