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Crunchy Pepperoni Baked Broccoli

Broccoli and pepperoni? Just trust us – it’s amazing.

I am a big fan of roasted broccoli because it’s just as easy but so much more interesting (and tasty) than steamed broccoli. But Crunchy Pepperoni Baked Broccoli? Well that’s like a whole ‘nother level of vegetable side. See, with this it’s not just about the broccoli, it’s also about the flavor of salty, spicy pepperoni, tangy Dijon mustard, and crunchy Panko breadcrumbs and just trust me that it’s a combination not to be missed.

The combination might seem weird, I know. But just trust that it’s not – it works and it works oh so well. Broccoli is perfect for this (cauliflower would probably work too) because it’s such a mild veggie, so it doesn’t compete with the bold flavor of pepperoni and Dijon. Instead it’s more of a carrier for those flavors… a vehicle to get all that salty, crispy, deliciousness into your mouth. (But, hey, you still get your veggies in!)

This is no ordinary bland vegetable side. No, this is a zippy, zesty, steal-the-show kind of side that the whole family loves. And getting kids excited about broccoli? Well, that’s a major triumph.

Serves 6

5m prep time

15m cook time

Rated 4.4 out of 5
Rated by 9 reviewers
  • 2 heads broccoli, chopped into florets
  • 10 slices pepperoni
  • 2 garlic cloves
  • 1 1/2 panko breadcrumbs
  • 4 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 425°F.
  2. Combine pepperoni and garlic in a food processor and pulse until chopped into small bits. Add panko, salt, and pepper, and pulse again to combine.
  3. Arrange broccoli in a single layer on a rimmed baking sheet, and toss in 2 tablespoons of the olive oil. Bake 10 minutes.
  4. Heat remaining olive oil in a medium skillet over medium-low heat. Add pepperoni/panko mixture and cook until crisp, stirring often, about 5 minutes. Remove from heat and set aside.
  5. Smear Dijon mustard around the sides of a large mixing bowl. Add broccoli and toss to coat in the mustard. Add pepperoni/panko mixture and toss again.
  6. Arrange mixture on baking sheet once more and bake 5 minutes more.
  7. Serve and enjoy!

Recipe adapted from Savory Experiments.

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