Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

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. It is a traditional accompaniment to the Milanese braised veal shank dish osso buco alla milanese.

Roasted Broccoli Florets with Toasted Breadcrumb Gremolata

Serves 6

4 Tbs olive oil, divided
1 shallot, finely minced
½ cup coarse fresh breadcrumbs made from crustless French bread
2 tsp grated lemon peel
2 lbs broccoli, stems removed, tops cut into 2-inch-long florets
2 Tbs fresh lemon juice

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.

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

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

  1. I will try this tomorrow– I have a bunch of broccoli that I haven’t decided what to do with, and now I know! love r

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