Sometimes, a girl’s gotta get her vegetables on. Maybe you’ve overindulged in too much crack pie, or pudding, or even too many pancakes. Not that I’ve ever done
one all of these things. And with St Patrick’s Day coming up, this not only is bright and green, but it also serves as a great detox-er for those who … um… love this holiday a little too much!
This recipe comes from Alton Brown, one of my favorite chefs on Food Network. I really love the addition of toasted panko here- adds a real nice crunch to this side dish.
Recipe from Alton Brown
- 1 pound broccoli, rinsed and trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar (optional)
1) Preheat oven to 425 degrees F.
2) Make sure that your broccoli florets are cut into bite size pieces. If you have stalks (and like them), cut 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.
3) Spread the panko into a metal pan or baking sheet (make sure it’s large enough to hold the broccoli) and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine.
4) Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese if desired and serve immediately.
What’s your favorite way to celebrate St Patrick’s Day?