Thanks to our member Jo Ann for this great recipe, which we’ve adapted a bit to take advantage of the season! She shared it during the wintery spring, and I think noted that it even worked with our frozen broccoli. But we jumped on the chance to use the recipe with Field Stone Farm’s sprouting broccoli once it arrived.
And in truth, we’ve yet to get to the full expression of the recipe.. (Meaning we toss those lovely, tender whole broccoli shoots in a fat of our choice add some salt, pepper, herbs and sometimes Parmesan and put them on a tray in the oven.) So delicious. The little leaves crisp right up and it is all so good and EASY!
Ingredients
- 2 lb fresh broccoli, florets or sprouting cleaned and separated
- 3 green onions sliced
- 4 cloves garlic minced or garlic scapes
- 1/3 cup oil/fat, olive will work, but if you have rendered chicken fat from roasting a chicken it is ideal, or pork fat or lard
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon or so of chopped fresh herbs (basil, thyme, oregano) or 1 tsp dry herbs
- light sprinkling of salt & black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F. (Grease tray if you have issues with sticking)
- Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced green onion and minced garlic.
- Pour the oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Mix well.
- Lay in a single layer on the baking sheet.
- Roast for 15-20 minutes or until crisp tender and the crumbs are golden. Check earlier if shoots are small.
- Serve immediately. Though leftovers are fabulous with eggs for breakfast.