Best Crunchy Broccoli Toss Recipes

CRUNCHY BAKED BROCCOLI

Steps:

• Preheat oven to 425 degrees.
• Lay broccoli in a single layer on a rimmed baking sheet, tossing in 2 tablespoons light virgin olive oil. Place in oven for 10 minutes, ends should start to char, but broccoli will hold its shape.
• In a small food processor combine pepperoni and garlic. Pulse until the mixture has made small bits. Add panko and a light seasoning of fine sea salt and freshly ground pepper before pulsing a few more times to combine and all pieces are relatively similar size.
• Meanwhile, heat 2 tablespoons light extra virgin olive oil in a medium skillet over medium-low heat. When oil is hot add panko mixture. Stir for about 5 minutes or until mixture is crisp and olive oil as been absorbed. Remove from heat and set aside.
• In a large mixing bowl, smear Dijon mustard around the sides. This prevents it from clumping to one piece when you toss it. Add broccoli, tossing to lightly coat in mustard, then toss in panko mixture and return to rimmed baking sheet.
• Bake for an additional 5 minutes, remove and serve.
• If you've tried this recipe, come back and let us know how it was!

CRUNCHY ROMAINE TOSS

Steps:

• In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

CRUNCHY ROMAINE TOSS

Steps:

• Make the Sweet and Sour dressing and set aside (blend together the last 6 ingredients).
• Brown walnuts and noodles in butter; cool on paper towels.
• Combine noodles and walnuts with broccoli, romaine and onions.
• Pour sweet and sour dressing over salad and toss to coat well.

PANKO-PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN

Steps:

• Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
• Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
• Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
• Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
• Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.