Broccoli with Browned Butter and Breadcrumbs

Look for panko breadcrumbs in the Asian section of large supermarkets or in Asian markets. They're ideal for an extra-crunchy topping for the broccoli.

Yield: 3 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 6.3g
  • Saturated fat: 3.7g
  • Protein: 4.1g
  • Carbohydrate: 9.4g
  • Cholesterol: 15mg
  • Iron: 1.0mg
  • Sodium: 202mg
  • Calories from fat: 56%
  • Fiber: 3.5g
  • Calcium: 57mg


  • 1 (12-ounce) package fresh broccoli florets
  • 1/4 cup panko (Japanese) breadcrumbs or fresh breadcrumbs
  • 1 1/2 tablespoons butter
  • 1/4 teaspoon kosher salt or
  • 1/8 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper


  1. Steam broccoli, covered, 4 to 5 minutes or until crisp-tender.
  2. . While broccoli steams, place breadcrumbs in a large skillet; cook over medium heat 3 minutes or until lightly browned, stirring frequently. Remove from skillet, and set aside.
  3. . Add butter to skillet, and cook over medium heat 1 to 2 minutes or until butter is lightly browned, stirring constantly. Remove from heat.
  4. . Drain broccoli. Add broccoli, salt, and peppers to skillet, tossing to coat broccoli with butter. Place in a serving bowl; sprinkle with breadcrumbs. Serve immediately.
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