Delicious as a side dish and also very tasty. Leave the bread crumbs out if you want to make it banting.
INGREDIENTS
mushrooms
broccoli, rinsed and trimmed
5 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
METHOD
Preheat oven to 220 degrees C.
Cut the broccoli florets into bite size pieces. Place the broccoli into a mixing bowl with the mushrooms and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the bread crumbs into a metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the crumbs from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately
