Name: Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
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

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