Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

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Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

 

4 tbsps. olive oil, divided

1 shallot, chopped

1/2 cup coarse fresh breadcrumbs

2 tsps. grated lemon peel

2 lbs. broccoli, cut into florets

2 tbsps. fresh lemon juice

 

Heat 1 tbsp. 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 a small bowl.

Mix in lemon peel. Season to taste with salt and pepper.

Preheat oven to 425 degrees. Toss broccoli with 3 tbsps. oil in a large bowl to

coat. Sprinkle with salt and pepper and toss to distribute. Spread out onto

large rimmed baking sheet and roast until stems are crisp-tender and lightly

browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl,

sprinkle with ‘gremolata’ (breadcrumb mixture) and serve. Serves 6.

 

 

 

 

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