Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

My husband loves the idea of vegetables. He loves to eat them when they are disguised.
I was not sure he would eat these but he cleaned the plate. The roasting brings out a sweet nuttiness and these make a wonderful side dish to anything! This was adapted from the New California Cookbook. Full disclosure: I actually used a brioche hot dog bun for the breadcrumbs and it was fabulous.

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Ingredients

  • 4 tablespoons olive oil, divided
  • 1 shallot, chopped
  • 1 cup coarse fresh breadcrumbs made from crustless French bread
  • 2 teaspoons grated lemon peel (optional)
  • 1  broccoli crown, stems removed, tops cut into florets
  • 2 tablespoons fresh lemon juice

Directions

  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.
  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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One thought on “Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

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