Spicy Crumb Topped Broccoli

Made this as a side dish to pork tenderloin and it was good - and something a little different which is always fun since there's only so many ways to eat your broccoli...;)

2 ounces sliced pepperoni

1 cup panko bread crumbs

2 pounds broccoli

3 tablespoons olive oil

2 Tablespoons Dijon mustard

Chop the pepperoni in a food processor until it's the consistency of the panko bread crumbs. Mix in the panko and whirl them together for a second to blend. Saute them in 1 tablespoon of oil for about 5 minutes until crunchy and golden brown. Meanwhile cut the broccoli into long thin spears and roast at 425' for about 15 minutes until done. Remove from oven, brush with Dijon and dip into the breadcrumb mixture.

after roasting, spread dijon on broccoli...

and then coat with breadcrumb mixture.