Roasted Broccoli With Beans and Crispy Bread Crumbs
, Serves 4 to 6
Browned roasted broccoli over garlicky simmered white beans, finished with a crunchy pistachio-panko topping.
| prepPreheat oven to 450°F / 230°C | ||||
| 2 broccoli heads, trimmed, cut lengthwise into big slices | Oil, salt & dot broccoli with butter | Roast 450°F / 230°C, 12-18 min, flip once | Top beans with broccoli & crumbs | |
| 1-2 tbsp extra-virgin olive oil (for the broccoli) | ||||
| 1/4 tsp fine salt (for the broccoli) | ||||
| 15 g butter, cut into small cubes | ||||
| 2 tbsp extra-virgin olive oil (for the crumbs) | Cook oil, garlic & salt 1 min | Toast panko & pistachios 2-4 min | Stir in thyme, zest & salt, cool | |
| 1 garlic clove, finely grated | ||||
| 1/4 tsp fine salt (for the crumbs) | ||||
| 20 g panko bread crumbs | ||||
| 30 g coarsely chopped pistachios, plus more for serving | ||||
| 1 tsp thyme leaves, chopped | ||||
| 1 tsp finely grated lemon zest | ||||
| 1/4 tsp fine salt (for the crumbs, to taste) | ||||
| 120 ml extra-virgin olive oil (for the beans) | Warm oil, pepper flakes & garlic 2-4 min | Add beans, broth & salt; simmer 8-10 min | Stir in herbs & lemon | |
| 1/4 tsp crushed red pepper flakes, plus more for serving | ||||
| 7 garlic cloves, thinly sliced | ||||
| 2 (15-oz / 425 g) cans white beans, drained and rinsed | ||||
| 240 ml vegetable broth or water, plus more as needed | ||||
| 1 tsp fine salt (for the beans) | ||||
| 25 g chopped fresh soft herbs (basil, parsley or cilantro), plus more for garnish; lemon or lime wedges for serving | ||||
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