Roasted and Toasted Broccoli Bliss
Yield: 4 servings
INGREDIENTS
1 1⁄4 pounds broccoli florets with about 1inch of stem 2tablespoons extra-virgin olive oil
1⁄2 teaspoon kosher salt 2tablespoons unsalted butter 2garlic cloves, minced
1⁄3 cup panko breadcrumbs
3⁄4 cup grated cheddar cheese
1⁄4 cup finely grated Parmigiano Reggiano cheese
PROCEDURE
1: Adjust one oven rack to upper-middle position and another rack about 6-8 inches below broiler element. Place a rimmed baking sheet on the lower middle rack and preheat oven to 400degrees. In the time it takes the oven to heat, the sheet pan will get sizzling hot.
2: Toss broccoli florets with olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle) and roast in middle rack until the bottoms of the florets are nicely browned, about 15minutes.
3: Meanwhile, combine the butter and garlic in a small ovenproof dish and place it in oven until the butter melts, 5minutes. (Or, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45seconds to 1minute.)
4: Place breadcrumbs in medium-size bowl, add the butter-garlic mixture and toss with a fork. Add cheeses and toss to combine.
5: Remove sheet pan from oven and sprinkle broccoli with cheesy breadcrumb mixture. Turn on the broiler element. Place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1- 2 minutes (watch closely to prevent burning). Remove from the oven and transfer to a platter, making sure to scrape up all the crispy, crunchy, cheesy bits (it’s best to use a thin, flexible metal spatula). Serve. Source: “Sheet Pan Suppers Meatless: 100Surprising Vegetarian Meals Straight From the Oven,” by Raquel Pelzel (Workman, $16.95)