Roasted Broccoli With Buttery Bread Crumbs Food

ROASTED BROCCOLI WITH BUTTERY BREAD CRUMBS

Steps:

• Preheat oven to 450 degrees.
• Cut the broccoli into florets and place on a baking sheet. Toss with olive oil, salt, pepper and garlic powder and roast for 20 minutes, turning over halfway through.
• While the broccoli is roasting, melt the butter and garlic in a large skillet. Add the breadcrumbs and toast while tossing, about 5 minutes until golden brown. Remove the breadcrumbs from the skillet and set aside.
• Make the Hollandaise sauce according to the package directions.
• To serve, place the roasted broccoli on a serving platter and top with the breadcrumbs and the Hollandaise sauce. Serve any extra sauce on the side.

OVEN ROASTED BROCCOLI

Steps:

• 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.

ROASTED BROCCOLINI WITH BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
• Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
• Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.

ROASTED BROCCOLI WITH BUTTERY BREAD CRUMBS RECIPE

Steps:

• Preheat the oven to 450°F. Cut the broccoli into florets and place on a baking sheet. Toss with the olive oil, salt, pepper and garlic powder and roast for 15 minutes, turning halfway through. While the broccoli is roasting, melt the butter in a large skillet. Add the garlic, stir and cook for one minute, then add the breadcrumbs tossing to coat in the butter and garlic. Cook until the breadcrumbs are brown and toasted, about 5 minutes. Make the hollandaise sauce according to package directions. Place the broccoli on a serving dish, drizzle with the hollandaise sauce then top with the toasted breadcrumbs.

PANKO-PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

STEAMED BROCCOLI WITH GARLIC AND BREAD CRUMBS

Steps:

• Steam the broccoli, until cooked (6 - 7 minutes).
• Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
• Put the broccoli in a dish, and sprinkle with the bread crumbs.

BROCCOLI WITH LEMON-GARLIC CRUMBS

Steps:

• Cook broccoli in plenty of salted water until crisp-tender, about 4 minutes.
• Drain.
• Transfer to bowl of ice water and cool.
• Drain and pat dry.
• (can be prepared 8 hours ahead) Melt 3 tblsps butter in large skillet over medium heat.
• Add broccol and saute until heated through, about 1 minute.
• Transfer to plate; keep warm.
• Add 4 tblsps butter, peel and add garlic to skillet; cook until butter begins to brown, about 1 minute.
• Add breadcrumbs; stir until golden, about 3 minutes.
• Season.
• Top broccoli with breadcrumbs.

BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS

Steps:

• Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
• Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
• Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
• Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.

SAUTEED BROCCOLI WITH TOASTED BREAD CRUMBS

Steps:

• Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
• When hot, add crumbs.
• Toast crumbs, stirring often, until golden.
• Scrape crumbs out of pan; set aside.
• Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
• Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
• Add garlic; saute 30 seconds.
• Add broccoli; saute until heated through, about 5 minutes.
• Season with salt and pepper.
• Sprinkle with toasted crumbs and serve.