Roasted Broccoli with Parmesan, Panko, & Pecans

• Vegetarian

• Produce

  • 2 1/2 lbs Broccoli
  • 2 large cloves Garlic

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pecans

• Bread & Baked Goods

  • 2 tbsp Panko bread crumbs

• Dairy

  • 2 tbsp Parmesan cheese

Found on fivehearthome.com

Description

Directions

• Place rack in center position of oven and preheat oven to 425°F.
• Wash and dry the broccoli and remove the broccoli florets and thin stalks from the thick base stem. Discard the thick stem and cut the large florets in smaller pieces, so that all of the broccoli florets are similar in size. Scatter the broccoli florets on a large, rimmed sheet pan so that they fit in a single layer.
• Evenly drizzle the broccoli with olive oil and sprinkle with salt and pepper. Toss the broccoli on the pan until its evenly coated with oil and seasonings. Roast the broccoli for 15 minutes. While the broccoli is cooking, combine the grated Parmesan, panko bread crumbs, chopped pecans, and minced garlic in a small bowl; set aside.
• After 15 minutes of cooking, use a metal spatula to flip each piece of broccoli over. Evenly sprinkle the Parmesan/panko/pecan/garlic mixture over the top of the broccoli. Roast for 5 to 10 minutes more until the broccoli is crisp-tender, the edges are just starting to char, and the topping is toasted. Adjust the salt and pepper to taste and serve immediately.