We’ve made this recipe twice in the last few weeks – it’s Broccoli kicked up a notch and we love using local Vermont Smoke & Cure Pepperoni which is so much more flavorful than the typical stuff.
Flash Roasted Broccoli with Spicy Crumbs
2 oz. sliced pepperoni
1 garlic clove, sliced
1 c. panko
1/4 c. e.v.o.o.
2 lbs. broccoli trimmed and cut into long spears
2 T. Dijon Mustard
Preheat 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.
In a medium skillet, heat 2 T. olive oil. Add the crumb mixture and cook over moderate heat, stirring, until crisp about golden (about 5 minutes).
Scrape onto a plate and let cool.
Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 c. of o.o. and season with salt.
Spread the broccoli on a baking sheet and roast for 15 minutes, turning once, until tender and browned in some spots.
Spread the mustard on one side and press the broccoli into the crumb.
Serve and enjoy!