November 10, 2016
Side Dishes, Vegetables, Broccoli,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Oven Roast, Vegetarian, Kosher Dairy more
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"Garlicy breadcrumbs nestling into the nooks and crannies of the cooked florets."
Preheat oven to 425° F. Line baking sheet with parchment paper.
Toss together broccoli and olive oil, and season with 1/2 tsp. salt; spread on prepared baking sheet. Roast 15 to 18 minutes, or until crispy.
Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic; cook 30 seconds. Add breadcrumbs and season with a little salt, if desired, stirring well to coat breadcrumbs with oil. Increase heat to medium, and cook 3 to 5 minutes, or until breadcrumbs are toasted and crisp, stirring frequently.
Serve broccoli topped with breadcrumbs.
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Yummy! I roasted the broccoli until it still had a wee bit of crunch left. We love roasted veggies and this crumb mixture is a perfect topper! I used a whole wheat grainy bread which added to the crunch. This will see many repeats. Thank you for sharing VegGirl!