The spiciness from the pepperoni crumbles gives this broccoli a flavor punch.
Cooking Time: 30 mins
1-2 tablespoons plus 1 teaspoon The Olive Scene Basil Olive Oil, divided
6 slices of thin pepperoni
1 lb broccoli (approx 6 cups), cut into florets
Sea Salt and freshly ground pepper
1 tablespoon of Parmesean Cheese
Preheat the oven to 425°.
In a bowl, toss the broccoli with the 1-2 tablespoons olive oil and season with salt and pepper (pepperoni is salty so do not over salt).
Spread the broccoli on a baking sheet and roast for about 15-20 minutes, until tender and charred on the tips of the broccoli.
While the broccoli is roasting, make the pepperoni crumbles.
Finely stack 3 pepperoni on top of each other and slice into small pieces. Repeat with other three.
In a small skillet, heat 1 teaspoon of the olive oil.
Add the pepperoni and cook over moderate heat, stirring, until crisp 3- 5 minutes.
Scrape onto a plate and let cool.
Remove the broccoli from the oven and transfer to a serving dish.
Sprinkle with pepperoni crumbles, Parmesean cheese, and serve.
*Using Wild Rosemary Fused Olive Oil or Wild Fernleaf Dill Fused Olive Oil instead of the Basil is a great way to change up the flavor. If you want it spicier, try our Chipotle Infused Olive Oil or Harissa Infused Olive Oil. For garlic lovers, use Garlic Infused Olive Oil, or Tuscan Herb Infused Olive Oil.