BREADED BAKED BROCCOLI
So, your kids don't like broccoli? Give them this with light ranch dressing, and they'll change their mind!
Provided by Late Night Gourmet
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut the broccoli florets into bite sized 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.
- Beat the eggs together and set aside.
- Spread the panko into a cookie sheet and place into the oven for 2 minutes or until lightly toasted. Set the timer so you don't burn them!
- Remove the panko from the oven. Dip each floret in the egg wash, then in the breadcrumbs, and place on a cookie sheet. Place in the oven on the center rack and roast until the broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 172.1, Fat 10, SaturatedFat 1.9, Cholesterol 93, Sodium 429.9, Carbohydrate 14.8, Fiber 3.4, Sugar 2.6, Protein 7.7
BREADED BROCCOLI
I've been on a quest for recipes that disguise veggies so my kids will eat them! I loved this recipe and my 1 1/2 year old did too when I gave her some sauce to dip it in!
Provided by Dine Dish
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the broccoli in water until al dente. Drain well.
- Dip into egg, then bread crumbs and fry in hot oil until golden brown. Drain.
- This can be made ahead of time and kept warm, uncovered, in the oven.
Nutrition Facts : Calories 260.8, Fat 5.5, SaturatedFat 1.5, Cholesterol 106.2, Sodium 876.7, Carbohydrate 41.1, Fiber 6.2, Sugar 5.4, Protein 13.8
OVEN ROASTED BROCCOLI
Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
BROCCOLI BREAD
This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!
Provided by Lynx
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
- Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
- Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.
Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g
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