Broccoli Parmesan
This rock star recipe turns what would be boring steamed veggies into a delicious side dish. All it takes is a few ingredients (which you most likely already have), three steps and 30 minutes.
You'll Need:
1/2 lb broccoli florets (2-3 cups)
1/4 cup whole wheat bread crumbs
1 clove garlic, crushed
1 tbsp parmesan cheese
1/4 tsp oregano or Italian seasoning
pinch of red pepper flakes
1/4 tsp salt
freshly ground black pepper
1 small tomato, seeded and diced
2 tbsp olive oil
1/2 lb broccoli florets (2-3 cups)
1/4 cup whole wheat bread crumbs
1 clove garlic, crushed
1 tbsp parmesan cheese
1/4 tsp oregano or Italian seasoning
pinch of red pepper flakes
1/4 tsp salt
freshly ground black pepper
1 small tomato, seeded and diced
2 tbsp olive oil
Here's How:
1. Preheat the oven to 375 degrees. Dice the tomato, removing the seeds, and cut the broccoli into florets. (Save the stems for a soup!)
2. In a large bowl, combine the bread crumbs, garlic, cheese, oregano, red pepper, salt, pepper, and olive oil. Mix well. Add the tomato and broccoli florets and mix well.
3. Transfer to the broccoli to a baking dish and roast for 20 minutes, or until the broccoli is tender, but still crispy. Serve.
1. Preheat the oven to 375 degrees. Dice the tomato, removing the seeds, and cut the broccoli into florets. (Save the stems for a soup!)
2. In a large bowl, combine the bread crumbs, garlic, cheese, oregano, red pepper, salt, pepper, and olive oil. Mix well. Add the tomato and broccoli florets and mix well.
3. Transfer to the broccoli to a baking dish and roast for 20 minutes, or until the broccoli is tender, but still crispy. Serve.
