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Broccoli with breadcrumbs recipe

Broccoli with breadcrumbs recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A nice and tasty way to serve broccoli if you need some new ideas to get children to eat their greens. Add as much or as little chilli flakes as you think your family will enjoy.

1 person made this

IngredientsServes: 4

  • 4 heads of broccoli, broken into florets
  • chilli flakes, to taste
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of breadcrumbs

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6.
  2. Boil the broccoli in plenty of salted water until stalks are starting to soften, about 5 minutes; drain and arrange broccoli in an even layer in a baking dish.
  3. Drizzle extra virgin olive oil on top of broccoli; season with dried chilli flakes and spread breadcrumbs evenly on top.
  4. Bake in preheated oven for 10 minutes, or until breadcrumbs are golden brown and crispy.

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    • 3 large broccoli stalks (about 1 1/2 pounds total), stalks trimmed to 4 to 5 inches long, each stalk halved lengthwise
    • 1/4 cup (1/2 stick) butter
    • 3 small garlic cloves, minced
    • 1 cup fresh breadcrumbs made from crustless French bread
    • 2 tablespoons chopped fresh mint
    • 2 teaspoons grated lemon peel
    1. Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
    2. Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1 1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5 minutes. Stir in mint and lemon peel.
    3. Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter. Sprinkle any remaining breadcrumbs over and serve.

    Spicy Broccoli Sauté

    There&rsquos nothing wrong with roasted broccoli, but it&rsquos good to switch up your side dishes every now and then. Tonight, we&rsquore making Alexandra Stafford&rsquos spicy broccoli sauté (from her Cookbook, Bread Toast Crumbs). It&rsquos simple yet flavorful, totally crowd-pleasing and blanketed in breadcrumbs&mdashwhat could be bad about that?

    This recipe calls for homemade breadcrumbs, which are an excellent way to use up the stale loaf of bread you can&rsquot bring yourself to toss. Simply tear up a loaf, blitz it in the food processor and use as needed to instantly upgrade a dish. (You can store the crumbs in the freezer to have at the ready.)

    Alexandra (you can call her Ali) Stafford is best known for her popular food blog, Alexandra's Kitchen. You may also be familiar with her cookbook Bread Toast Crumbs, cooking tutorials at Alexandra's Kitchen, or her Instagram feed @AlexandraCooks featuring mostly simple, always seasonal, delicious dishes. She recently launched an online cooking class subscription series on Airsubs!

    Reprinted fromBread Toast Crumbs. Copyright © 2017 by Alexandra Stafford. Photograph by Eva Kolenko. Published by Clarkson Potter Publishers, an imprint of Penguin Random House, LLC.

    ¼ cup plus 1 tablespoon extra-virgin olive oil

    ½ teaspoon crushed red pepper flakes

    4 garlic gloves, thinly sliced

    2 pounds broccoli, cut into spears (6 to 7 cups total)

    1. Bring a large pot of water to a boil over high heat. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium heat. When it begins to shimmer, add the breadcrumbs and a pinch of salt, and sauté until golden and crisp, stirring occasionally, about 5 minutes. Transfer to a plate to cool.

    2. Wipe the skillet clean and add the remaining oil, red pepper flakes and garlic. Heat just until the garlic begins to sizzle, about 2 minutes, then remove the pan from the heat and set aside.

    3. When the water is boiling, add the broccoli and cook until knife-tender, 3 to 5 minutes, depending on the size of the spears. Drain.

    4. Reheat the garlicky oil over medium-high heat until the garlic begins to sizzle, about 3 minutes. Add the broccoli, season with a pinch of salt and cook for about 30 seconds, tossing to coat. Transfer the broccoli to a platter, sprinkle with the breadcrumbs and serve immediately.


    • Position a rack in the center of the oven and heat the oven to 375°F.
    • Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, and cover the pan. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of cold water. Peel the eggs right away. Coarsely chop the eggs and set them aside.
    • Spread the breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly browned, about 5 minutes.
    • Melt 8 Tbs. of the butter in a heavy-based 10-inch skillet over medium heat. Add the breadcrumbs, paprika, 1 tsp. of the salt, and the pepper and cook, stirring, for about 1 minute, just to meld the flavors. Remove from the heat and stir in the chopped eggs, Parmigiano, parsley, lemon zest, and lemon juice.
    • In a large pot, bring 1 gallon of water and the remaining 1/2 cup of the salt to a boil. Trim off the bottom of the broccoli stems, cut each broccoli head lengthwise in half, and then cut each half lengthwise into six spears. Add the broccoli to the boiling water and cook until crisp-tender, about 5 minutes.
    • Drain the broccoli well and arrange in a snug single layer on a rimmed baking sheet. Melt the remaining 8 Tbs. butter in the microwave or in a small saucepan over medium heat. Top the broccoli with the breadcrumb mixture and then drizzle on the melted butter. Bake until the broccoli is heated through and the topping is crisp, about 20 minutes. Transfer the broccoli to a serving platter and then scatter any topping that fell off back over the broccoli.

    Make Ahead Tips

    A day ahead, you can parcook the broccoli and combine the eggs with the parsley, the seasoned breadcrumbs with the Parmigiano, and the lemon juice with the zest. (Store everything separately in the fridge.) Then you can combine the topping ingredients, assemble the dish while the turkey roasts, and bake it while the turkey rests.

    How to Make Breadcrumbs

    Stale bread isn&apost just for the birds. Transform it into delicious breadcrumbs for topping casseroles, salads, and soups for stuffings, meatloaves, and meatballs and for breading fish, chicken, veggies! See below for how-to&aposs and some top-rated recipes.

    There are a couple ways to make breadcrumbs from bread.

    The Quick and Easy Way to Make Homemade Breadcrumbs

    This method is super fast and simple. It requires a food processor a blender will also work in a pinch.

    To make breadcrumbs, simply tear your stale white bread into roughly 1-inch pieces. Add them to the food processor, and process them until coursely crumbed. Easy! It&aposs like getting something from nothing!

    If you want drier, crispier breadcrumbs, spread the crumbs onto a baking sheet and bake for about 15 minutes at 300 degrees F until golden brown.

    So that&aposs the basic crumb. From here, feel free to add chopped fresh parsley or other herbs -- maybe a pinch or two of red pepper flakes. A little freshly grated lemon zest can bring out the best in breaded fish and chicken.

    How to Make Breadcrumbs With Fresh Bread

    Of course, you can always make breadcrumbs from bread that&aposs perfectly fresh, not stale at all. The key here is to dry the bread so it crumbles in the food processor. If you&aposre in no rush, leave the bread out, uncovered, unbound by the plastic bag on the counter. To satisfy more immediate breadcrumb needs, spread slices of bread single-file on a baking sheet and bake at 275 degrees until dry, about 10-to-15 minutes. Let the bread cool before tearing into pieces and crumbing it in the food processor.

    What&aposs the best bread for making breadcrumbs? White bread is the most popular. But as long as your bread is dry enough to crumb, any kind of bread will do: whole wheat, sourdough, rye bread, baguettes. In fact, making breadcrumbs is a great way to use up the heels and other stray pieces of bread. Store the random pieces in a bag in the freezer until you have enough to toss into the food processor.

    How to Make Breadcrumbs Without a Food Processor

    No food processor? Use a blender. But add bread in small batches to your blender so it doesn&apost get gummed up. No blender? Try using a box cheese grater. This works if your bread is nice and toasty dry.

    You can also make breadcrumbs by hand with just a kitchen knife. Slice white or wheat sandwich bread into strips (cut off the crust if you like). Gather the strips together and slice them into smaller pieces. Then roughly chop &aposem up into a crumb-like consistency.

    How to Make Breadcrumbs Without Bread

    Of course, the easiest homemade breadcrumbs aren&apost actually made from bread. They&aposre made from crackers or potato chips. Keep a box of Saltine crackers in the pantry, and you&aposll never be without breadcrumbs. Saltines are already crisp and crumbly. Pop them into a plastic bag and mash them gently with a mallet or rolling pin -- or use your fingers to pinch them into crumbs -- or simply grab a few crackers in your hand and make a fist to crush them! Instant crumbs. Buttery round crackers, like Ritz crackers, work great, too. Try them in this top-rated meatloaf recipe. Another tasty choice: Potato chips, as seen in Chef John&aposs recipe for No-Bake Crispy Potato Chip Mac and Cheese. Crackers and potato chips can be crushed into very fine crumbs.

    How to Store Breadcrumbs

    Put your breadcrumbs in jar or container with an airtight lid and store in the pantry for a couple weeks or in the refrigerator for about a month. They&aposll stay in the freezer, too, in resealable plastic bags with the air squeezed out.

    BONUS: If you can make homemade breadcrumbs, you can make homemade croutons. Watch Chef John turn French bread into crunchy croutons flavored with garlic and Parmesan. They&aposre a crucial crunchy topper for salads and soups. And in a pinch, you can easily process them into flavorful breadcrumbs!

    The Ingredients for Roasted Broccoli

    Panko breadcrumb: This Japanese breadcrumb has a light and airy texture. It adds a nice crunch to the dish. Panko is lower in fat, sodium, and calories than regular breadcrumbs.

    You can purchase Panko breadcrumbs at Target, Ralph's/Kroger, Walmart for around $1.79 per 8oz tube.

    If you can't find panko breadcrumb in your area, you can use walnut or pine nuts.

    Broccoli With Anchovies & Garlicky Breadcrumbs

    November is right around the corner and like everyone else, I am beginning to plan my holiday menus. I love to have all my family together and to have everyone in the kitchen cooking together. I am always the one that is chosen to plan the menu and make out the grocery list, then to delegate the cooking tasks. On some holidays, my menu may be more focused on some of our favorite Italian recipes, while on others (like Thanksgiving) my family has to have their turkey with all the fixings. Whether you are serving turkey, ham, or even a lovely pork roast or leg of lamb, you need a few side dishes to round out the meal. I usually always have a potato dish of some type, and then finish off the main course menu with a couple of vegetable side dishes. Personally, I love Brussels Sprouts, or some type of sautéed greens, although I have a few family members who will only eat the usual vegetables including green beans or broccoli.

    We buy broccoli almost weekly through the cooler months, and to keep our meals interesting, I try and find some easy additions or cooking techniques that enhance the flavor of a basic head of broccoli which can be quite boring on its own. For this broccoli dish, I flavored the olive oil I used to sauté the broccoli with anchovies, sliced garlic, and red chili flakes. Once the broccoli was cooked tender crisp, I served it topped with crisp, golden brown garlicky breadcrumbs to add texture and interest. For this recipe, it is best to have rustic, coarse crumbs. The easiest way to make the crumbs is to tear up a slice or two of crusty bread and place in a food processor. Pulse until the crumbs are broke up into small pieces smaller than the size of a pea.

    This simple side dish really works well with any meat or seafood, and although it does include anchovies, their flavor is very subtle, and it is a side dish the whole family will enjoy. I’ve made this dish often throughout the years, and have also used broccoli rabe, or even cauiliflower in place of the broccoli.

    Buon Appetito!
    Deborah Mele 2013

    Cut the broccoli into florets, and drop into boiling water. Cook for just 3-minutes, until crisp-tender. Alternately, you can steam the broccoli in a steamer basket. Remove the broccoli from heat and cool on paper towels.

    If you have the time and energy, you can plunge the cooked broccoli into a bath of ice water before moving to paper towels. This will ensure that the broccoli cools off quickly and doesn’t continue to cook and become mushier than you want it to be.

    If you enjoy the taste of the breadcrumbs in this recipe, consider using them as a topping the next time you make macaroni and cheese! Try this same recipe using cauliflower florets too. Either way, you’ll have a delicious vegetable side dish to serve with your dinner.

    Broccoli gets a flavorful makeover with a bright vinaigrette and crispy, salty breadcrumbs.

    This recipe is the perfect way to get your veggies without even realizing it.

    Product needed:


    For the broccoli:

    1 large head broccoli, cut into 1 to 2 inch florets (about 4 cups of florets)

    For the vinaigrette:

    2 tablespoons The Olive Scene Garlic Infused Olive Oil

    1 tablespoons The Olive Scene Sicilian Lemon White Balsamic Vinegar

    For the breadcrumbs:

    1 tablespoon The Olive Scene Garlic Infused Olive Oil

    1/3 cup panko Japanese-style breadcrumbs

    3 tablespoons grated Parmesan cheese


    Place 1/2 inch of water in a saute pan and bring to a boil. Add the broccoli, cover and steam 5 to 6 min.

    The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
    (Microwave option: Combine broccoli florets and 1/4 cup water in a large, microwave-safe bowl. Cover tightly with a lid or plastic wrap and cook on high for 2 minutes. Check broccoli for doneness, you want it to be bright green but you should be able to pierce the stalk with a fork with only a little resistance. If it needs more time, microwave on high for 60 seconds at a time until it is done cooking.)

    Combine the vinaigrette ingredients in an airtight container such as a mason jar. Shake to combine and emulsify vinaigrette. Taste and adjust seasonings. Drizzle over warm broccoli and toss to combine.

    Heat the olive oil until shimmering in a small skillet over medium heat. Add the breadcrumbs and stir well to coat with the oil. Lower heat to medium-low and stir often, 3-5 minutes, until breadcrumbs are a dark-golden brown color. Keep a close eye on them so they don't burn! When they're done, remove from the heat and stir in the grated Parmesan cheese, then add salt and pepper to taste.

    Sprinkle breadcrumbs over the broccoli. Serve warm or at room temperature.

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