Broccoli Florets w/Streusel-Crust

Broccoli Florets w/Streusel-Crust
Broccoli Florets w/Streusel-Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 lb. broccoli florets (about 10 cups)

  • 1/4 cup butter

  • 1/2 cup bread crumbs

  • 1/2 cup Parmesan cheese

  • 2 tablespoons chopped oil-packed sun-dried tomatoes, drained

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

Cook broccoli in large pot of boiling salted water 3 minutes. Drain; cool under cold running water. Drain well. Melt butter in medium skillet over medium heat; cook until deep brown but not burnt, stirring occasionally and watching carefully. Remove from heat; immediately stir in bread crumbs. Cool briefly. Stir in all remaining ingredients. Arrange oven rack in upper thir of oven. Heat oven to 425°. Spray 13x9 inch glass or ceramic baking dish with cooking spray. Place broccoli in dish; sprinkle with bread crumb mixture. Bake in oven 15 minutes or until topping is browned and crisp and broccoli is crisp-tender.

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