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Recipes

Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

By Diane Rossen Worthington

5.0

(1)

Recipe information

  • Yield

    6 Servings

Ingredients

4

tablespoons olive oil, divided

1

shallot, chopped

1

/2 cup coarse fresh breadcrumbs made from crustless French bread

2

teaspoons grated lemon peel

2

pounds broccoli, stems removed, tops cut into 2-inch-long florets

2

tablespoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl. Mix in lemon peel. Season to taste with salt and pepper. DO AHEAD Gremolata can be made 4 hours ahead. Let stand at room temperature.

    Step 2

    Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and serve.

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