Oven Roasted Broccoli
1 pound broccoli, rinsed and trimmed
2 to 3 tbsp olive oil
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup Panko bread crumbs
¼ cup finely grated Parmesan or sharp cheddar
Cut the broccoli florets into bite sized pieces; cut stalk into ⅛ thick round slices.
Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt and pepper. Set aside.
Spread Panko bread crumbs in bottom of 10 inch Dutch oven.
Use 10 coals in a circle around bottom, cover lid with 20 coals; bake at 400 degrees for 5 minutes or until crumbs are toasted and lightly browned.
Add broccoli mixture; stir well to coat broccoli with crumbs.
Cover and bake for 15 minutes or until broccoli is tender.
Remove from heat, toss in the cheese and serve immediately.
Makes 4 servings.
2 to 3 tbsp olive oil
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup Panko bread crumbs
¼ cup finely grated Parmesan or sharp cheddar
Cut the broccoli florets into bite sized pieces; cut stalk into ⅛ thick round slices.
Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt and pepper. Set aside.
Spread Panko bread crumbs in bottom of 10 inch Dutch oven.
Use 10 coals in a circle around bottom, cover lid with 20 coals; bake at 400 degrees for 5 minutes or until crumbs are toasted and lightly browned.
Add broccoli mixture; stir well to coat broccoli with crumbs.
Cover and bake for 15 minutes or until broccoli is tender.
Remove from heat, toss in the cheese and serve immediately.
Makes 4 servings.
