|10 min||15 min||8|
|1/4 cup||Bread crumbs, whole wheat (or gluten-free)|
|1 tbsp||Ghee (or coconut oil, melted)|
|1 tbsp||Parsley, fresh (finely chopped)|
|1 tsp||Dijon mustard|
|1 whole lemon(s)||Lemon peel (zest)|
|1 head||Broccoli, raw (large, cut into florets)|
|1 pinch||Salt (to taste)|
|1 dash||Black pepper (to taste)|
1. Preheat oven to 450° F.
2. Spread out bread crumbs on a cookie sheet and toast for 3 minutes or until brown. Add bread crumbs to a large bowl and toss well with ghee, parsley, Dijon and lemon. Add broccoli to bread crumb mixture and toss well.
3. Spread out on a cookie sheet and roast for 10 minutes, stirring once to ensure even cooking and so that the bread crumbs don’t burn. Serve warm.
Don't have panko? it's easy to make your own bread crumbs!
Take the ends of your loaves of bread, toast until dried out, allow to cool and grind to desired consistency!