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Ingredients
- 1 pound Fresh Broccoli
- 1/3 cups Plain Panko Japanese Bread Crumbs
- 2 cloves Garlic, Minced
- 2 Tablespoons Olive Oil Plus 1 Teaspoon To Drizzle On Top
- Salt And Pepper, to taste
- 1/4 cups Parmesan Cheese, Freshly Grated
Method
- 1. Preheat the oven to 425 degrees.
- 2. Wash and cut the broccoli florets into bite size pieces.
- 3. In a 10-inch ovenproof skillet, heat the dry panko bread crumbs over medium heat until toasted and golden in color. Stir or toss occasionally to evenly cook. Watch them closely, this only takes a few minutes.
- 4. Add the broccoli, minced garlic, and 2 tablespoons of the olive oil in a bowl and toss to coat well.
- 5. Add the toasted Panko to the bowl of broccoli. Season with salt and pepper then fold to distribute evenly.
- 6. Pour the broccoli mixture back into the skillet that you toasted the Panko in. Drizzle the remaining teaspoon of olive oil over the top.
- 7. Bake at 425 degrees for 20-30 minutes, until desired tenderness.
- 8. Top with freshly grated Parmesan cheese immediately and serve.
