Preheating your sheet pan with the oven saves you time and assures you’ll get caramelized crisp on every bite — meaning you’ll hit broccoli bliss in under 20 minutes.
Prep time: 10 minutes
Bake time: 15 minutes
Total Time: 25 minutes
Ingredients
1¼ pounds broccoli florets
(I like leaving about 1 inch of
the stem attached)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons unsalted butter
2 garlic cloves, minced
⅓ cup panko bread crumbs
¾ cup grated Cheddar cheese
¼ cup finely grated Parmigiano
Reggiano cheese
- 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 old 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, and 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 the crispy, crunchy cheesy bits—and serve.
And don’t forget to check out the book for more recipes!
About the Book:
The magic of Sheet Pan Suppers is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire. Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.
And never has cooking on a sheet pan been so creative. Here’s how to cook pasta in a sheet pan—like No-Boil Mac and Cheese or Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella. How to cook soups, salads, and stews in a sheet pan—including Roasted Tomato Gazpacho with Toasty Croutons, Chickpea and Squash Stew with Crispy Tofu, and Sweet Potato, Arugula, and Pecan Salad. Plus here’s how to make chips (Sesame-Miso Kale Chips), pizzas, pot pies, vegetable braises, risottos, polenta, granola. And desserts, of course, from a Pear Galette to Dulce de Leche Pumpkin Squares to an incredible vegan Sticky Toffee Pudding. Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal.
Buy the Book
Amazon | B&N | Indiebound | Workman
No Comments