Broccoli Parmesan

INGREDIENTS

• Cooking spray or spray olive oil
• 1 pound broccoli crowns (about 2 large), cut into 1-inch florets
• 1/3 cup tomato paste
• 2 ounces grated Parmesan cheese (about 1/2 cup store-bought or 2/3 cup freshly grated), divided
• 4 tablespoons olive oil, divided
• 1/2 teaspoon plus 1 pinch kosher salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon onion powder, divided
• 1/4 teaspoon dried oregano
• 1/4 teaspoon granulated sugar
• Freshly ground black pepper
• 1/4 cup panko breadcrumbs

INSTRUCTIONS

1 Heat the oven to 450°F. Line a rimmed baking sheet with parchment and lightly coat with cooking spray.

2 Place 1 pound chopped broccoli crowns, 1/3 cup tomato paste, 1 ounce grated Parmesan cheese, 3 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon granulated sugar on the baking sheet. Add a few grinds of black pepper. Using your hands, toss to combine the mixture, rubbing the tomato paste into the broccoli. Spread into an even layer.

3 Roast until the broccoli is tender and charred in spots, 15 to 20 minutes. Meanwhile, toast the breadcrumbs.

4 Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 pinch kosher salt. Transfer to a small bowl.

5 Transfer the broccoli to a serving plate. Sprinkle with the toasted breadcrumbs and remaining 1 ounce grated Parmesan cheese.

RECIPE NOTES

Gluten-free: To make the recipe gluten- free, use gluten-free panko breadcrumbs.

Make ahead: The toasted bread crumbs can be made 1 day ahead and stored in an airtight container at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days, but the breadcrumbs won’t be as crispy.