Roasted Broccoli with Pepperoni Crumbs

Name: Roasted Broccoli with Pepperoni Crumbs
Prep time: 5 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 2 ounces pepperoni, sliced; 1 garlic clove, sliced; 1 cup panko (Japanese bread crumbs); 1/4 cup plus 2 Tablespoons extra-virgin olive oil; 2 pounds broccoli, trimmed and cut into long spears; Salt; 2 Tablespoons Dijon mustard

By Leslie Blythe Side dish Roasting

July 1, 2015

This Roasted Broccoli with Pepperoni Crumbs is an absolutely addictive side dish! Broccoli seems to be a popular vegetable in our house. I basically always roast vegetables. This bread crumb mixture adds extra crunch and flavor, though it takes it away from being vegetarian. There are some many other uses for this fabulous crunchy mixture. I even threw it on our baked potatoes. I could even see sprinkling it over salads.

Prep: 5 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

2 ounces pepperoni, sliced

1 garlic clove, sliced

1 cup panko (Japanese bread crumbs)

1/4 cup plus 2 Tablespoons extra-virgin olive oil

2 pounds broccoli, trimmed and cut into long spears

Salt

2 Tablespoons Dijon mustard

Directions

1Preheat the oven to 425°. In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.

2In a medium skillet, heat 2 tablespoons of the olive oil. Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.

3Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.

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