Featured Recipe

Crunchy Spiced Broccoli Bake

Name: Crunchy Spiced Broccoli Bake
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Yield: 4 servings
Ingredients: 1 1/2 pounds broccoli florets, patted dry; 2 tablespoons olive oil, divided; 3 ounces sliced pepperoni, roughly chopped; 2 tablespoons finely minced shallot; 1 cup Japanese style panko; 1/2 teaspoon smoked paprika; 1 teaspoon coarse kosher salt, divided; Freshly ground black pepper to taste; 1 tablespoon Dijon mustard

By Kate

Created on 03 February 2026

Roasting broccoli until edges charred locks in deep roasted flavor. A coarse pepperoni-garlic-panko mix crisps in olive oil creating a crunchy topping that clings nicely, adding salty, garlicky notes. Dijon mustard tossed with broccoli ensures even coating, prevents clumps, and adds tang. Slight tweaks to the pepperoni amount balance salt and spice. Substituting Japanese style panko offers a lighter crunch; swap garlic with shallot for subtler savor. Shelling step order speeds prep and avoids soggy garnish. Timing focused on visual char and crisp texture over clocks. A savory twist with smoked paprika in the crust brings complexity and heat.

Prep: 7 min

Cook: 22 min

Total: 29 min

Serves: 4 servings

vegetarian sides roasted easy

Introduction

Charred broccoli gets an upgrade—broccoli edges turn crispy brown, developing nutty, toasty notes that oven heat teases out. Tossed in just enough oil to shimmer but not drown; too much oil kills that coveted crunch. Pepperoni chopped coarse draws out fat and flavor, mingling with sharp raw shallot instead of garlic for subtler bite. Toasting panko with pepperoni in pan instead of oven keeps crumbs lively, full of texture, and deeply flavored; the subtle smokiness from paprika pulls tastes together. Dijon mustard doesn’t just deliver tang but smooths mustard’s sharpness, stops clusters from clumping to one giant bite. Timing rough because ovens vary—watch for signs in color, smell, subtle crackling sounds; these trump clocks. Perfect for hands-on cooks who trust senses over timers. Crunch fades fast once cool, so eat fast or prep last minute. A humble side takes center stage when prepared this way.

Ingredients

1 1/2 pounds broccoli florets, patted dry

2 tablespoons olive oil, divided

3 ounces sliced pepperoni, roughly chopped

2 tablespoons finely minced shallot

1 cup Japanese style panko

1/2 teaspoon smoked paprika

1 teaspoon coarse kosher salt, divided

Freshly ground black pepper to taste

1 tablespoon Dijon mustard

About the ingredients

Broccoli needs to be dry—never rinse then roast while wet or you’ll get steaming rather than roasting. Japanese style panko preferred for lighter texture; can use regular panko but expect heavier crunch. Pepperoni should be sliced thin and coarsely chopped before processing to avoid gummy paste. Shallot swap softens garlic’s sharpness and adds sweetness, but garlic powder is acceptable if fresh not on hand, use half teaspoon. Smoked paprika is the added twist—adds warmth and complexity; omit if unavailable but flavor will miss subtle heat layer. Olive oil divided so you can control browning process in skillet without overfrying. Dijon mustard favors trick: smear inside bowl first to coat before mixing to prevent big globs sticking to broccoli.

Method

Start with preheating oven 430 degrees Fahrenheit. Get broccoli dry. Moisture kills crisp. Toss broccoli florets in 1 1/2 tablespoons olive oil liberally; coat every crease.

Spread broccoli flat on rimmed pan. Single layer means even char. Roast for about 12 minutes until edges blacken slightly, smell deepening. Listen for faint crackles.

While broccoli roasts, blitz pepperoni, shallot, paprika, and 1/4 teaspoon salt in small food processor. Pulse to coarse crumb size, not paste. Should be varied but no large slices.

Add panko and a couple twists of pepper. Pulse just to integrate. Avoid over processing to retain texture.

Heat remaining 1/2 tablespoon olive oil in skillet medium heat. Add panko-pepperoni mix. Stir often for 4-6 minutes until toasted golden and clumps firm. Oil should be absorbed, no slick residue.

In a large bowl, smear Dijon mustard around sides. Scrape broccoli out to bowl while still warm. Toss broccoli gently with mustard coating each piece; mustard stops clumping, distributes flavor evenly.

Add toasted crumb mixture. Toss lightly until broccoli evenly dotted with crunchy bits. Avoid breaking broccoli florets.

Return broccoli mixture back to baking sheet. Roast additional 8-10 minutes. Listen for popping crumb sounds. Visual: crumbs deepen in color and broccoli tender but firm. Avoid overbaking or crumb burns.

Remove and serve immediately. Crunch softens fast, best hot.

If oven heats unevenly, rotate pan halfway through each roast phase. If broccoli steams instead of roasting, dry better and ensure single layer.

Technique Tips

Get oven hot, 430F allows quicker roasting that chars but keeps tender interior. Lay broccoli flat in a single layer for even heat exposure—crowding leads to steaming and sogginess. Partial roast first allows broccoli to cook through under charred exterior. Blitz pepperoni with shallot, salt, and smoked paprika until coarse bits, not paste—important, texture adds crunch contrast. Toast panko mixture in oil over medium heat to bring fat out and crisp crumbs without burning—stir constantly to avoid burning. Toss broccoli gently with mustard to distribute evenly and avoid big gluey chunks. Return to oven for short final roast to marry flavors and crisp topping further. Visual and tactile cues beat exact time; watch for browned specks on crumbs and tender-firm broccoli stalks signaling done. Cooling kills crunch—serve hot immediately or re-toast crumbs just before serving.

Chef's Notes

💡 Pat broccoli dry; moisture is enemy. Blocked texture. Crushed hope of crunch. Avoid rinsing before roasting. Save it for after. Oil just enough; too much makes soggy. Used Dijon for even coating—don’t clump. Toss around. Watch oven; don’t lose track, look for color change.
💡 For crumbs, finely mince shallots for subtle sharpness; swap garlic easy. Pepperoni mix pulsing to coarse bits; no paste. Hold back on consistent texture; a few big bits is fine. Toast panko with pepperoni in skillet! Medium heat, stir often. Don’t burn. Know the difference; golden is the aim, slick is bad.
💡 Last phase bake time crucial. Fresh breadcrumbs versus store bought. *Tip: If crumbs turn dark too quickly, lower oven temp a bit. Slow it down. Popping sounds signal success; listen closely. Broccoli should feel firm; crust deepens in hues, but manage time. Watch—oven behavior varies.
💡 Kitchen chaos happens. Crumbs lost heat? Crisp them back in the oven—5 minutes at 350F should do. Air circulation is key. Keep pan crowded? Bad move—batch the broccoli. Single layer for roast. Rotate sheets if using multiple racks. Compromise is no char; no fun. Layout matters.