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Wednesday, November 14, 2012

Roasted Parmesan Broccoli

A few months ago, I stumbled across this blog by a woman in Gig Harbor who not only is trying to grow 2000 pounds of vegetables this year (and has almost done it, crazily enough) she also manages to feed her family of four (with 2 teenagers) on $100 a month.  Yes, she is a crazy couponer, and she posts at least 5 times a day... but she is awesome!  She also sometimes dresses up like a pilgrim and hands out vegetables.  She may be a little nuts, but I really enjoy her blog.  And this is her recipe.

A large quantity of broccoli; as much as you want to eat
1/4 c. bread crumbs (Someday I'll share my super easy way to make homemade ones that you store in your fridge)
1 clove of garlic, minced
2 tsp. olive oil
1/4 c. parmesan cheese, grated (I cheated and used shaky cheese)
1/4 tsp. dried oregano

Boil a pot of water and blanch your broccoli; cook it for just a couple of minutes, not all the way.  You want it to still be bright green.


Like this


Mix together the crumb ingredients.  Honestly, I don't think I even measured the bread crumbs.  Or the cheese.  Or the oil, really.  You're just aiming for delicious crumb-y-ness here. 


Roll the wet broccoli into the crumb mixture.  Put back in your baking pan, then sprinkle the leftovers on the top.


Bake at 425* for 15 minutes, or until the broccoli is your desired doneness (I may have cooked it a bit longer).  Serve as a side dish with pretty much anything!


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