Mediterranean Lemon Roasted Broccoli Recipe With Panko Dust (7 Ingredients) by Elisa Schmitz

Looking for a fresh broccoli recipe? This crispy Mediterranean lemon roasted broccoli with panko breadcrumbs is a great baked broccoli recipe. It's a nice change-up from the typical broccoli side dish and it's so easy, nutritious and delicious.

The lemon juice and Mediterranean spices give this roasted vegetable recipe a fresh yet savory flavor while the panko breadcrumbs give it a crispy texture. And the simple dish comes together in only about 35 minutes, so you can make it any night of the week.

To make this tasty broccoli recipe, here's what you need to gather: broccoli, extra virgin olive oil, lemon juice, oregano, onion powder, garlic powder and panko breadcrumbs. While the vegetables bake, read about the health benefits of broccoli and the health benefits of lemon. I love that this recipe is part of a healthy Mediterranean diet.

Serve this crispy roasted broccoli recipe as a flavorful side dish with your next dinner. It's a perfect fit for just about any protein as well various grains or even your favorite pasta!

Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients

• 6 cups broccoli florets, chopped
• 3 tablespoons extra virgin olive oil (divided)
• 1 1/2 tablespoons lemon juice
• 3/4 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup panko breadcrumbs

Here's how to make it:

1. In a small mixing bowl or measuring cup, add 1 1/2 tablespoons of the olive oil, the lemon juice, oregano, garlic powder and onion powder. Season with sea salt and black pepper, to taste, if desired. Whisk to blend. (I like to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch.)
   
2. In a large mixing bowl, add the broccoli. Pour the olive oil mixture over the broccoli and stir to coat.
   
3. Spread the broccoli evenly into a baking pan or casserole dish that's been sprayed with cooking spray. (For best results, chop the florets around the same size.)
   
4. In the same mixing bowl, add the remaining olive oil (about 1 1/2 tablespoons) and the panko. Stir to coat the breadcrumbs in the oil. (If you want this dish to be gluten-free, use gluten-free panko.)
   
5. Sprinkle the panko evenly over the broccoli.
   
6. Roast the broccoli at 425 degrees F for about 15 minutes. Remove pan from the oven and toss the broccoli to ensure even baking. Put the pan back into the oven and roast for 10 additional minutes or until cooked through and crispy.
   
7. Sprinkle with fresh parsley, if desired, and serve. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or, for maximum crispiness, in the oven.
   

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