Looking through Julies's blog - and what goodies were showing up in my CSA box this evening - I settled on her oven-roasted broccoli. The other two recipes that I considered were her savory caramelized onion-sage-cheddar muffins and her penne with sage-brown butter. Soon!
Adapted from Little Bit of Everything
1 bunch broccoli, cleaned and trimmed
2 T olive oil
2 cloves garlic, crushed
freshly ground sea salt
freshly ground black pepper
1/3 C panko bread crumbs
1/2 C shredded Parmesan
Preheat oven to 375F. Cut the broccoli into bite size pieces. Trim the dark green from the stalk and cut into thick, round slices. Place the broccoli into a large bowl and toss with the olive oil, garlic, salt and pepper. Set aside.
Spread the panko into a 13 by 9-inch metal sheet 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, 15-20 more minutes. Remove from the oven, toss in the cheese and serve immediately.