Found in SL March 2026 issue here.
1 Tbsp. tomato paste
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese
Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.
Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.
Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese
Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.
Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.
Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.
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