¾ cup plain breadcrumbs
¼ cup pines nuts
⅓ cup grated parmesan cheese
½ cup olive oil
1 teaspoon salt
½ teaspoon chili flakes
½ teaspoon dried oregano
¼ teaspoon black pepper
Chop a ½ inch off the stems of the baby broccoli. Coat baby broccoli with a ¼ cup of olive oil and season with 1 teaspoon of salt and a ¼ teaspoon of black pepper on all sides.
Roast the baby broccoli for 15 minutes at 425f on the middle oven rack.
While roasting mix the breadcrumbs, oregano, chili flakes, grated parmesan, and ¼ cup olive oil together to form the seasoned breadcrumbs.
Toast the pine nuts on low heat for 5-10 minutes until golden.
Remove baby broccoli after 15 minutes and top with the seasoned breadcrumbs. Roast for 5-10 minutes more or until the breadcrumbs are toasted and golden brown.
When finished sprinkle the toasted pine nuts on top and serve. Enjoy!
Recipe from Sip and Feast