Broccoli, Please

Besides candy, Kate's favorite food is anything green.  Yes, despite having a sweet tooth the size of Texas, Kate is a vegetable lover.  Thank heavens because otherwise we would definitely be in trouble.

As far as I can tell, the only veggie Kate doesn't like is zucchini, which is kind of funny because it's such an inoffensive vegetable.  Other than that, she's on board with the full array of nature's bounty.  Among her favorites is broccoli.  She loves any and all preparations.

The other day she mentioned that she was in the mood for some broccoli to eat before she played tennis.  (Mind you, the broccoli was to go along with a Snickers bar.)  I could have steamed it which would have been the quickest way to go but I decided that I would take advantage of the opportunity to try a new recipe.

This recipe for Oven Roasted Broccoli takes broccoli to a whole new level.  The toasted panko really sets it apart and given the whole dish a heartiness that would be lacking otherwise.  I made it without the parmesan because Kate doesn't usually eat cheese before playing tennis.  Even with the missing cheese, it was tasty and delicious.  I can only imagine that it would be even better with the inclusion of the parmesan.

I always tell Kate that if she even stopped exercising like she does that should would have to lay off the daily candy bar.  Needless to say, the veggies would stay on the menu.

Recipe:  Oven Roasted Broccoli
(Alton Brown, 2007)


Ingredients:


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

Directions:

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.