Best 9 Sauteed Broccoli With Toasted Bread Crumbs Recipes

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**Savory Sauteed Broccoli with Toasted Breadcrumbs: A Symphony of Flavors**

Broccoli, a vibrant green cruciferous vegetable, takes center stage in this delectable dish, showcasing its tender-crisp texture and earthy sweetness. Pan-frying brings out broccoli's natural flavors, caramelizing the edges for a delightful smoky touch. Panko breadcrumbs, toasted to golden perfection, add a delightful crunch and nutty flavor, complementing the broccoli's earthy notes. Garlic and red pepper flakes infuse the dish with a savory and slightly spicy kick, while a sprinkle of lemon zest and juice brightens up the flavors, creating a harmonious balance.

This versatile recipe presents three variations to suit diverse preferences. The classic sauteed broccoli with toasted breadcrumbs forms the foundation, offering a simple yet satisfying dish. For those seeking a more robust experience, a cheesy variation incorporates grated Parmesan cheese, creating a rich and creamy sauce that coats the broccoli and breadcrumbs. The third variation adds a touch of smokiness with crumbled bacon, introducing a salty and savory dimension that elevates the dish to new heights.

Whether you're a vegetarian looking for a hearty and flavorful main course or a meat-lover seeking a delectable side dish, this sauteed broccoli with toasted breadcrumbs is sure to satisfy your cravings. Its vibrant colors, enticing aromas, and symphony of flavors make it a delightful addition to any table.

Let's cook with our recipes!

SAUTEED BROCCOLI



Sauteed Broccoli image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound broccoli
3 tablespoons extra-virgin olive oil
1 large clove garlic, chopped
1 large pinch dried red chili flakes, or to taste
Kosher salt to taste

Steps:

  • Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.
  • When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately.

ROASTED BROCCOLINI WITH PANKO GREMOLATA



Roasted Broccolini with Panko Gremolata image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 large bunches broccoli
Good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
1/2 cup panko (Japanese bread flakes)
2 tablespoons toasted pine nuts
2 teaspoons grated lemon zest (2 lemons)
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
  • Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
  • Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
  • Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

ROASTED BROCCOLINI WITH BREADCRUMBS



Roasted Broccolini with Breadcrumbs image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 bunches broccolini, trimmed
1 small clove garlic, thinly sliced
Olive oil
Kosher salt
1 1/2 cups cubed baguette or other crusty bread
2 tablespoons pitted oil- or salt-cured black olives (or other good-quality pitted black olives)
1/4 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
  • Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
  • Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.

PANKO-PARMESAN ROASTED BROCCOLI



Panko-Parmesan Roasted Broccoli image

This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

2 heads broccoli, cut into florets
⅓ cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g

BROCCOLI TOASTS WITH MELTY PROVOLONE



Broccoli Toasts With Melty Provolone image

A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.

Provided by Colu Henry

Categories     brunch, dinner, lunch, weekday, breads, finger foods, sandwiches, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
1 head of broccoli, about 1 pound, trimmed and cut into small florets
3 tablespoons extra-virgin olive oil
4 anchovy fillets, roughly chopped (optional)
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
1/2 teaspoon lemon zest
Black pepper
6 (3/4-inch thick) slices of a 10-inch round peasant loaf
3 ounces grated provolone, preferably extra-sharp

Steps:

  • Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
  • Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
  • While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

LEMON CRUMB-TOPPED BROCCOLI



Lemon Crumb-Topped Broccoli image

Dress up broccoli with a lemony bread-crumb topping, and you might be surprised with the luscious result ... not to mention the positive reaction from guests.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 garlic clove, minced
1 teaspoon olive oil
1 slice multigrain bread, toasted and crumbled
1/2 teaspoon grated lemon zest
2 tablespoons minced fresh parsley
3 cups fresh broccoli florets
1 tablespoon water
2 tablespoons lemon juice

Steps:

  • In a small skillet, saute garlic in oil for 30 seconds. Stir in bread crumbs and lemon zest; cook 1 minute longer. Remove from the heat. Stir in parsley; set aside., Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Drizzle with lemon juice; toss to coat. Sprinkle with crumb mixture.

Nutrition Facts : Calories 45 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI WITH TOASTED GARLIC CRUMBS



Broccoli with Toasted Garlic Crumbs image

Categories     Garlic     Vegetable     Side     Vegetarian     Quick & Easy     Lemon     Broccoli     Fall     Spring     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4 garlic cloves, very thinly sliced
1/3 cup olive oil
2/3 cup panko (Japanese coarse bread crumbs)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemonzest

Steps:

  • Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
  • Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
  • Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.

STEAMED BROCCOLI WITH GARLIC AND BREAD CRUMBS



Steamed Broccoli With Garlic and Bread Crumbs image

Golden brown bread crumbs flavored with oregano and garlic perks up plain ol' steamed broccoli. Everything can be done ahead of time...ready for last minute cooking. Coffee filters come in handy to hold ingredients such as the breadcrumbs and spices needed in this dish

Provided by Abby Girl

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs broccoli
2 tablespoons olive oil
2 garlic, minced
1/4 cup breadcrumbs, preferably whole wheat
1/4 teaspoon oregano
1/4 teaspoon salt
1 pinch ground pepper

Steps:

  • Steam the broccoli, until cooked (6 - 7 minutes).
  • Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
  • Put the broccoli in a dish, and sprinkle with the bread crumbs.

Nutrition Facts : Calories 179.4, Fat 7.8, SaturatedFat 1.1, Sodium 246.8, Carbohydrate 24.2, Fiber 4.6, Sugar 3.1, Protein 6.8

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Tips:

  • Choose the right broccoli: Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns that are yellowing or have loose, open florets.
  • Cut the broccoli into uniform pieces: This will help them cook evenly. If the florets are too large, they will take longer to cook and may become overcooked on the outside while still being raw on the inside.
  • Don't overcrowd the pan: When sautéing the broccoli, make sure to leave enough space between the florets so that they can cook evenly. If the pan is too crowded, the broccoli will steam instead of sautéing.
  • Cook the broccoli until it is tender-crisp: You don't want to overcook the broccoli, or it will become mushy. Cook it just until it is tender-crisp, about 5-7 minutes.
  • Season the broccoli to taste: Once it is cooked, season the broccoli with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
  • Top with toasted breadcrumbs: Toasted breadcrumbs add a delicious crunchy texture to the broccoli. To make them, simply toast some breadcrumbs in a pan with a little bit of butter or olive oil until they are golden brown.

Conclusion:

Sautéed broccoli with toasted breadcrumbs is a quick and easy side dish that is perfect for any occasion. It is a healthy and delicious way to get your daily dose of vegetables. The broccoli is tender-crisp and flavorful, and the toasted breadcrumbs add a nice crunchy texture. This dish is sure to please everyone at the table.

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