Broccoli Cauliflower And Carrots With Parmesan Bread Crumbs Recipes

PANKO-PARMESAN ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

BROCCOLI AND CAULIFLOWER WITH HORSERADISH BREAD CRUMBS

Steps:

• Trim broccoli, reserving stems for another use, and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• Trim cauliflower and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
• In a large saucepan of boiling salted water cook vegetables until crisp-tender, 3 to 5 minutes. In a colander drain vegetables and refresh under cold water to stop cooking. Drain vegetables well. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• In a large heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam begins to subside and sauté bread crumbs, stirring, until golden. Stir in horseradish and salt to taste and sauté, stirring, until crisp. Bread crumbs may be prepared 3 days ahead and kept in an airtight container.
• Preheat oven to 350°F.
• In skillet melt remaining tablespoon butter over moderate heat and in it toss vegetables with salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through.