Oven Roasted Broccoli

Do you like broccoli? It's one of those veggies that sometimes gets a bad wrap. Which president was it that went public about his dislike of broccoli? I think it was Bush. I love roasted vegetables! When I saw this recipe at Savoring Time in the Kitchen, I knew I had to make it. This recipe uses bread crumbs, a key ingredient in my favorite brussels sprouts recipe. Even my husband, who's not a big broccoli fan liked this recipe.

Oven-Roasted Broccoli
Recipe adapted from Alton Brown, 2007, Food Network
4 servings

1 pound broccoli, cleaned 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

Preheat oven to 425F.

Cut the broccoli into bite size pieces. Trim the dark green from the stalk and cut into 1/8-inch thick, round slices. Place the broccoli into a large 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 sheet 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.