Another delicious way to prepare one of my favorite veggies!

Crunchy Roasted Broccoli
Delectable side dish!
2 ounces (approximately 30 pieces) sliced pepperoni
1 clove garlic, minced
1 cup panko bread crumbs
¼ cup plus 2 tablespoons extra-virgin olive oil
2 pounds broccoli, trimmed and cut into log spears
2 tablespoons Dijon mustard
Sea salt, to taste
Preheat oven to 425 degrees. Process pepperoni slices and garlic in a mini food processor. Add panko and pulse to combine. Heat 2 tablespoons extra-virgin olive oil in a frying pan; add crumb mixture and cook until crisp and golden, about 5 minutes. Let cool. Toss broccoli with ¼ cup extra-virgin olive oil and season with sea salt. Spread broccoli, cut side down, on a baking sheet. Roast for 20 to 30 minutes, turning once, until tender and browned in spots. Remove from oven. Spread mustard on cut sides and press into crumb mixture. Transfer to a serving platter and sprinkle with remaining crumbs. Serves 6.