Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
I’m the weirdo that actually likes broccoli. It may be one of the most polarizing vegetables, but it has been my favorite since I was a little kid. My parents didn’t even need to disguise it with cheese or butter — up until a couple weeks ago, the only way I knew the little green veggies was simply steamed. So when I finally got around to roasting broccoli, my mind was blown.
Drizzled with olive oil and thrown in a hot oven, the broccoli almost caramelizes and takes on a smoky sweetness. It’s tender with a bit of a charred crunch. Add breadcrumbs, garlic and a bit of cheese, serve it alongside a main or toss it with pasta, quinoa or rice, and you’ll likely win over even life-long broccoli haters.
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
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