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Easy to prepare, gourmet results.
1 (24 ounce/680 gram) bag Beleaf Frozen Broccoli (can be made with 16 ounces/454 grams of broccoli if less is needed)
2 tablespoons extra-virgin olive oil, flavored with basil and garlic (I use Zeta brand)
1/2 tablespoon Haddar Kosher Salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons margarine
1/2 small onion, diced finely
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 cup Gefen Panko Crumbs
1/8 teaspoon dried basil
1 tablespoon lemon juice
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place broccoli in a strainer and rinse under running water. Transfer to a 9×13-inch baking pan. Drizzle with flavored olive oil, kosher salt, pepper, and lemon juice. Toss to coat. Bake for 20 minutes, turning once.
While broccoli is baking, prepare the crumbs: Melt margarine in a small frying pan over medium heat. Sauté the onions until they are almost translucent, around 10 minutes.
Add the crushed garlic and continue to sauté an additional five minutes. The mixture will become a light golden.
Add in panko crumbs and toss until crumbs are golden. Stir in basil until well mixed. Pour in lemon juice and mix well. Remove from heat.
Sprinkle prepared crumbs over the broccoli bake. Toss until well coated.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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