American Cuisine · Appetizers & Side Dishes · Vegetarian

Oven Roasted Broccoli

I understand. You’re feeling fat and unhealthy looking at all the dessert recipes I’ve been posting  and I’ve actually been getting fat by eating all the desserts I’ve been cooking. If portion control is part of your vocabulary, this is a simple and delicious way of eating broccoli and convicing others to eat their greens. For all the hoarders out there like myself, eating an entire head of broccoli seems more logical and then going back to my dessert diet.


  • 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 (P’tit Basque works wonders too) 


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 and slightly browned, 10 to 15 more minutes. Remove from the oven, toss in the cheese and serve immediately


One thought on “Oven Roasted Broccoli

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s