Side dishes are never my strong suit- until this one! This could not be easier – just a few ingredients and a great supporting side dish. It comes together quickly and is quite hands off. The broccoli is roasted and dressed in some caesar dressing and topped with a crunchy breadcrumb topping to remind you of croutons! I even added a few short cuts to the end too!
The kids loved it the first time and didn’t pay much attention the next time – so who knows.
Ingredients (serves ~6):
2-3 broccoli heads
2 tablespoons olive oil
2 tablespoons creamy caesar dressing
2 tablespoons grated parmesan
3 tablespoons panko bread crumbs
1 tablespoon butter
Preheat the oven to 400-degrees (or prep an air-fryer).
Chop the broccoli off into florets.
Spread the florets onto a baking sheet and drizzle on the olive oil and a sprinkle of salt & pepper.
Roast the broccoli for ~15 minutes, flipping once, until getting golden brown on each side.
While the broccoli cooks, in a dry skillet add the panko and toast over medium heat for ~1 minute until getting golden brown. Then add in the butter and 1 tablespoon of the grated parmesan. Mix well and remove from the heat.
Add the roasted broccoli to a mixing bowl and dressing with 1 tablespoon of the parmesan. Toss well.
Add sprinkle half the breadcrumbs to the broccoli and toss well. Then sprinkle the rest on top.
I really loved this and will make it again and again. It is so simple to multi-task while getting something else together. It goes well with anything and is a nice nod to fall/winter with the roasted veggie.
We had it alongside some burgers one night and another time we had it with chicken sausages. It would be good with chicken or dare I say- a side dish for Thanksgiving with turkey?
Want it to be even faster? Use an airfryer for the broccoli. Also, slip the breadcrumb topping and use some croutons chopped a bit. I thought the breadcrumbs were addicting, but the caesar vibe would stay in tact!