Oven Roasted Broccoli
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
A sprinkling of Parmesan cheese and a quick roast in a hot oven are all you need to transform broccoli into a crisp and delicious side dish. Broccoli and its kin contain compounds that are closely related to those in mustard gas, the original chemical weapon. Most of us with an average number of taste buds find this pleasant. However, about 25 percent of the U.S. population are considered "supertasters," people whose tongues house considerably more buds per square inch. Supertasters detect flavors more intensely than the rest of us and are often more sensitive to the bitter notes in broccoli. For such folks (and anyone else who complains about broccoli being bitter), I suggest roasting. Dry heat has the ability to trigger chemical changes that intensify the natural sugars in broccoli, which can balance out any possible bitterness. This recipe first appeared in Season 11 of Good Eats.Photo by Lynne Calamia
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- 1 pound broccoli crowns, rinsed and trimmed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 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 cheese
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Procedure
- Heat oven to 425ºF.
- Cut the broccoli florets into bite-size pieces. Peel the stalk and cut into 1/8-inch-thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt, and pepper and set aside.
- Spread the panko on a half sheet pan and bake until lightly toasted, about 2 minutes. Remove the panko from the oven, pour into a second bowl, and set aside.
- Pour the broccoli onto the now hot half sheet pan and roast for 8 minutes. Remove the broccoli from the oven, toss with the toasted panko, and return to the oven until the broccoli is tender, about 12 minutes more. Remove from the oven, toss with the cheese and serve immediately.
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