Roasted Broccoli with Crispy Panko & Parmesan

These Roasted Broccoli with Crispy Panko & Parmesan are a perfect side to any entree…a quick blanch of the florets makes them tender and the roasting brings out their flavor…adding that touch of crispy Panko and tasty Parmesan just takes it over the edge to perfection…

Roasted Broccoli with Crispy Panko & Parmesan
1 lb fresh broccoli
extra virgin olive oil
salt & fresh ground pepper
2 large garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
1/4 cup Panko crumbs
1/4 cup freshly shredded Parmesan cheese

Heat oven to 450°F. Cut broccoli into florets. Boil water in a medium saucepan; add 1/2 teaspoon salt. Cook broccoli florets 3-4 minutes in boiling water; drain. Place florets back into saucepan; drizzle with 1-2 tablespoons extra virgin olive oil and season with salt & fresh ground pepper, add in garlic and lemon juice. Toss well. Layer on a baking sheet; roast 5 minutes in heated oven. Meanwhile combine 2 tablespoons extra virgin olive oil, the Panko crumbs and half the Parmesan cheese. Remove broccoli from oven and sprinkle with the Panko-Parmesan mixture. Place back into the oven and roast a few more minutes until Panko-Parmesan gets lightly browned. Remove from oven; sprinkle with remaining Parmesan cheese and serve immediately. Serves 4.



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