Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

Name: Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
Prep time: 10 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 4 Tablespoons olive oil, divided; 1 shallot, finely minced; u00bd cup coarse fresh breadcrumbs made from crustless French bread; 2 teaspoons lemon peel; 2 pounds broccoli, stems removed, tops cut into 2-inch-long florets; 2 Tablespoons fresh lemon juice

By Leslie Blythe Side dish, Vegetarian Roasting, Sautéing

January 31, 2015

Roasted Broccoli Florets with Toasted Breadcrumb Gremolata is a traditional accompaniment to the Milanese braised veal shank dish osso buco alla. Broccoli seems to be the only vegetable that everyone in the family will eat. Because of this, I tend to make it a lot. I found this recipe in an old Bon Appetit. Of course, the use of lemon piqued my interest! Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley.

Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings

Ingredients

4 Tablespoons olive oil, divided

1 shallot, finely minced

½ cup coarse fresh breadcrumbs made from crustless French bread

2 teaspoons lemon peel

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

2 Tablespoons fresh lemon juice

Directions

1Heat 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.

2Preheat 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.

Make Ahead:

1Gremolata can be made 4 hours ahead. Let stand at room temperature.

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