Crunchy Italian Garlic-Roasted Broccoli

Growing up, my mom made dinners from scratch and she was always trying new things in the kitchen. She even catered for a while and her food is still some of the best I’ve ever eaten.

I’m so thankful to have been grown and fed fruits, vegetables, bean soups and lean meats, and all kinds of delicious, healthy food. And my mom’s food is so full of flavor, everything tastes great, especially the healthy stuff.

I always aim to please at my dinner table and when recipes turn out amazing, I can never wait to share them. So, here it is. My newest broccoli creation. The topping is crunchy and yummy and the broccoli is full of garlic flavor and has a nutty, browned coating because it’s baked. Yum.

Crunchy Italian Garlic-Roasted Broccoli

  • 2 1/2 cups broccoli, cut into small bite-sized piecesCrunchy Italian Garlic-Roasted Broccoli
  • 1 teaspoon garlic powder
  • 3 tablespoons avocado oil
  • 1/4 cup gluten-free panko bread crumbs
  • salt and pepper

Mix the broccoli, garlic and 2 tablespoons avocado oil. Sprinkle salt and pepper and bake in the oven at 400 for 15 minutes.

In a separate bowl, add the rest of the almond oil and the bread crumbs. Sprinkle with salt and pepper and mix again. Remove the broccoli from the oven and pour the bread crumb mixture over top. Bake another 5 minutes and serve.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one.

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