Roasted Broccoli with Parmesan and Breadcrumbs #Recipe @PegCochran

 

I love broccoli.  My kids love broccoli.  My granddaughter loves broccoli.  My husband doesn't love broccoli unfortunately.  He'll eat it but he looks like he's eating some nasty, bitter medicine.  He likes it with my microwave Hollandaise or cheese sauce but I'm always looking for other ways to make it palatable.  He declared this roasted broccoli "not bad."  I thought it was delicious. This is super easy and can be modified for whatever amount of broccoli you are cooking.

6 to 7 cups fresh broccoli florets (or one bunch)
3 to 4 tbsp olive oil
1/4 cup Italian style breadcrumbs or panko mixed with Italian seasoning
1/2 cup freshly shredded Parmesan cheese
1 tsp garlic powder
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

 

Preheat oven to 425 degrees and prepare baking sheet--line with aluminum foil and spray with non-stick spray.

 

Combine all of the ingredients in a zip lock bag including broccoli.  Shake bag to distribute coating.

 

 

 

Place broccoli in a single layer on the prepared baking sheet.  Sprinkle with any coating remaining in bag.

 

 

 

Bake for 12 minutes, then stir or flip broccoli.  Bake for an additional 10 to 15 minutes.  Timing may vary according to your oven so be sure to check.

 

 

 

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Writer-in-residence Penelope Parish will need to use every trick in her quaint British bookshop to unravel a murderous plot that threatens to ruin a ducal wedding.

The wedding of the Duke and Duchess of Upper Chumley-on Stoke has all the makings of a fairy tale, complete with a glowing bride and horse-drawn carriage. But it wouldn't be much of a story without a villain, and as American Gothic novelist Penelope Parish is coming to learn, happy-ever-afters are as fraught in this charming British town as they are in her books.

When the Duke's former girlfriend is found murdered at the reception it's up to Penelope and her newfound family at the Open Book bookshop to catch the killer before they strike again.

 

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The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

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Roasted Broccoli

Need more fiber in your diet?  Looking for an easy, nutrient-rich side to go with anything from fancy steak to burgers?Try roasted broccoli.

Unlike our former president, I love broccoli.  It was one of my favorite sides as a child:  a box of frozen broccoli, boiled and tossed with a little butter or vinegar (yep, you heard me right ... vinegar).

You know the old adage, "If it ain't broke, don't fix it"?  Well, my boiled broccoli wasn't broken.  But Mr. Wendy encourages me to try something new now and then, and so one day I decided to try roasting the broccoli (I'd just discovered the wonder of roasted cauliflower, so it was a natural progression). 

Result?  Yum.

I still like my boiled broccoli dressed with vinegar, but this roasted broccoli has joined our rotation.  It's easy, fast, delicious, and elegant enough to serve to company.

Lovely Broccoli

And you should really work as much broccoli into your diet as you can.  According to a variety of Internet sources, a single cup of broccoli has 3 grams of protein, 2 grams of fiber, more than a full day's supply of vitamin C, and a mere 31 calories.  Come on ... you can't beat those stats.  So break out your roasting pan and enjoy!

Broccoli tossed with oil and seasoning

Roasted Broccoli a la Wendy

1 head broccoli, trimmed and stalks cut lengthwise into spears

2 Tbs. olive oil

1/2 tsp. minced garlic

1/2 tsp. kosher salt

1/4 tsp. (or a pinch) crushed red pepper flakes

Preheat oven to 425.

Toss all ingredients together, spread on a cookie sheet or jelly roll pan, and bake for 8 - 10 minutes.

Yep, it's that simple.