Can you believe that “pangritata” is known as the “poor man’s parmesan”?? I looove pangritata (which, by the way, is Italian for toasted breadcrumbs), it takes any simple dish to another level, like simple pastas (check out my post with 8 Simple Classic Pastas!) and this Roasted Broccoli.
I love this recipe not only because it is so tasty, but also because it’s a really simple side dish that takes mere minutes to prepare and requires only one baking tray to make. I simply chop and crumble stale bread to make the breadcrumbs – very roughly because I like my breadcrumbs chunky – but this will also work well with panko (olive oil makes it clump together slightly).
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Roasted Broccoli with Toasted Pangritata (Breadcrumbs)
Ingredients
- 1 large broccoli or 2 small , cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Pangritata
- 1/2 cup homemade breadcrumbs (chunkier the better) or panko
- 3 tbsp finely grated Parmesan (optional) (see notes)
- 1 tbsp extra olive oil
- Salt
Instructions
- Toss broccoli with 2tbsp olive oil, salt and pepper.
- Spread on tray and roast in 350F/180C oven for around 10 minutes until slightly softened and starting to brown.
- Meanwhile, combine breadcrumbs, parmesan, 1 tbsp olive oil and salt in small bowl.
- When broccoli is almost done, take the tray out, move the broccoli to one side to make room to spread out the breadcrumbs on the tray.
- Roast broccoli and breadcrumbs for approximately 12 min until the breadcrumbs are golden - don't walk away, the breadcrumbs will cook quickly.
- Pile combined broccoli and breadcrumbs into serving bowl.
Recipe Notes:
Nutrition Information:
How many cups is one large broccoli? Thanks!
Loved this Roasted Broccoli with Toasted Pangritata quick simple and very very tasty, I added some crushed walnuts at the end , big hit with the family .
I just want to say Thank You and that I love your blog and refer my friends to it. I especially love that as a busy teacher, I can appreciate quick delicious meal suggestions to add to my usual. I also LOVE to cook. I wish you the best and I look forward to trying many more of your recipes. PS We also LOVE dogs and Dozer is a beautiful animal/family member, who doesn’t talk back and loves everything you do. We learned this from our own dog, Hogan, a Black Lab with better manners than our four (now adult) children. We miss him. Happy Holidays and please stay well. Making the broccoli with parm and lemon and the Asian Chilli Prawns/Shrimp. XO, Lisa
Made this tonight to have with grilled fish, and wow, it was so good!! Such a quick and easy but delicious recipe. Will definitely not be having boring steamed broccoli again haha!!
Made it and it came out delicious !!
Wahoo, that’s great Maneesh!
Hi Nagi! I just made this recipe, OMG IT IS MAGIC!!! ♥️
It’s so good, I’ve roasted cauliflower but never thought to roast brocoli! It’s so yummy, I keep popping a piece in my mouth at this rate I won’t have any left for dinner! Thanks for sharing! I will definitely try more of your posted recipes 😊
FYI, I cut the oil in half and used spray to coat the bottom of the pan of the pan and omitted the cheese and it was still delicious! 😊😊😊
I know that feeling all too well, mine hardly makes it to the table!
Magi, I love your recipes and blog. I’ve made something similar to this with the addition of grated hard-boiled egg after roasting.
Sounds delicious Judy!
Oops, Nagi. Darn spellcheck!
So simple to put together, but so outstanding! It was an excellent pairing to the chicken with sun dried tomato sauce. I will be making more broccoli now because of this recipe. Thank you!!
THANK YOU SARAH!! Gosh, this is an oldie 🙂 I must revive it with some new pictures, I make this all the time! And yes, pairing it with the sun dried tomato chicken is perfect! Why haven’t I thought of that? Thanks for the idea!
Funny how I’ve never had roasted broccoli before. Really liking the added crunch from the pangritata (learned something new today!). New way of cooking broccoli!