Garlic breadcrumbs are a natural with roasted broccoli, nestling into the nooks and crannies of the cooked florets. For a main dish, toss with warm pasta and goat cheese. An English muffin works well for the breadcrumbs.
- 8 cups small broccoli florets (2 heads)
- 2 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 ½ tsp. minced garlic
- 1/2 cup coarse, fresh breadcrumbs
1 Preheat oven to 425° F. Line baking sheet with parchment paper.
2 Toss together broccoli and olive oil, and season with salt (½ tsp.), if desired. Spread on prepared baking sheet, and roast 15 to 18 minutes, or until crispy.
3 Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic; cook 30 seconds. Add breadcrumbs and season with salt, if desired, stirring well to coat breadcrumbs with oil. Increase heat to medium, and cook 3 to 5 minutes, or until breadcrumbs are toasted and crisp, stirring frequently.
4 Serve broccoli topped with breadcrumbs.
- Serving Size: per 1-cup serving
- Calories: 141
- Carbohydrate Content: 10 g
- Cholesterol Content: 8 mg
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 3 g
- Sodium Content: 61 mg
- Sugar Content: 2 g