Elaine Walker, Vegetables

Roasted Parmesan Broccoli

1 bunch fresh broccoli (3 to 4 stalks, halved)
2 tablespoons olive oil
2 tablespoons Marie’s Asiago Peppercorn Salad Dressing
1/2 coup Italian style bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 425F.
Line baking sheet with foil.

Cut each stalk in half lengthwise.
Place broccoli, cut side down, on baking sheet. Drizzle with olive oil. Bake 10 minutes.

Turn broccoli over and bake for 15 minutes more or until tender when pierced with a fork.

Spread dressing over broccoli. Combine bread crumbs with cheese; sprinkle over broccoli. Bake another couple of minutes until lightly browned.