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.
My mind is reeling trying to figure out other uses for this fabulous crunchy mixture. I even threw it on our baked potatoes. I could even see sprinkling it over salads.
I did something else with this recipe and used the Dijon mustard, but also did half with chipotle mayonnaise!
Roasted Broccoli with Pepperoni Crumbs
2 oz sliced pepperoni
1 garlic clove, sliced
1 cup panko (Japanese bread crumbs)
1/4 cup plus 2 Tbs extra-virgin olive oil
2 lbs broccoli, trimmed and cut into long spears
2 Tbs Dijon mustard
Preheat 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.
In 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.
Meanwhile, 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.