Roasted Broccoli with Mustard and Breadcrumbs

Roasted Broccoli with Mustard and Spicy Breadcrumbs is a recipe that Ample Bites developed to be a tangy rendition of a roasting broccoli, which is most often accompanied by melted butter or a sauce such as a Hollandaise. Broccoli is a great side dish to serve with almost any meat, fish or poultry.


Roasted Broccoli with Mustard and Spicy Breadcrumbs
(Mark Kelly, 2013)

1 garlic clove, sliced
1/2 cup Panko breadcrumbs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds broccoli, trimmed and cut into long spears
1 Tbsp crushed red pepper
Kosher salt
Freshly ground black pepper
4 Tbsp Dijon mustard

Preheat oven to 425F.

In a food processor, pulse the garlic until finely chopped. Add the Panko, crushed red pepper, and pulse to combine.

In a medium skillet, heat 2 tablespoons of the oil. Add the breadcrumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape the mixture to a plate and allow to cool.

Meanwhile, toss the broccoli with the remaining olive oil and season with salt and pepper. Spread the broccoli on a foil-lined baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Spread the mustard on the cut side of each broccoli spear and press the broccoli into the crumbs. Transfer the broccoli back to the baking sheet and continue to bake for 5 minutes, taking care not to burn the breadcrumbs.

Serve immediately.

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