Yesterday, I failed at making turkey burgers. HOW IS THAT EVEN POSSIBLE.
Apparently, the only way to pan-fry them is to put them in a hot pan and forget about them, as I did with the second batch. The second batch fried up golden brown and crispy. The first batch, which I flipped early and often, were battleship gray, with what looked like pink plasma oozing out of them. YUM!
I think I prefer the Ron Swanson version anyway, which is a fried turkey leg inside a grilled hamburger:
But I digress. I am here to talk about broccoli. And the easiest, tastiest, most foolproof recipe for oven-roasted broccoli that you’ve ever seen. So easy, in fact, that even turkey-burger-challenged adults can make it. It’s an Alton Brown recipe from the Food Network, and I don’t think I can improve upon it.
Who knew that olive oil, garlic, salt, pepper and Parmesan could render humble broccoli irresistible? I couldn’t stop eating it. Nutty, salty, satisfying. You know those Hidden Valley Ranch commercials with broccoli florets in popcorn containers? Okay not quite THAT good. But pretty darn close.
The only thing I changed was to remove the panko, in an effort to free this recipe from unnecessary carbs. But scatter ye breadcrumbs where ye may. And panko very much.
Oven Roasted Broccoli Recipe
- 1 pound broccoli, rinsed, trimmed, patted DRY
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt (go easy, mine were just a touch too salty)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. (I’m not a fan of stalk so I pitched it. Stalk-ING however is another story.) 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.