Roasted Broccoli With Gremolata

"As featured in the Septemeber 2006 isssue of Quick and Simple magazine. Originally printed in the cookbook 150 Best American Recipes."
 
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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add shallot, and saute until it just starts to brown; about 2 minutes.
  • Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
  • Transfer the mixture to a small bowl. Stir in the lemon zest and season to taste with salt and pepper. (The gremolata can be prepared several hours isn advance.).
  • Preheat oven to 425 degrees.
  • In a large mixing bowl, toss the broccoli florets with the remaining 3 tablespoons of olive oil. Sprinkle with some salt and pepper to taste and toss ingredients well to coat.
  • Spread the broccoli florets out on a large baking sheet. Roast the broccoli until it is crisp-tender and lightly browned; approximatley 20 minutes. Remove from oven and sprinkle with lemon juice.
  • Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.

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Reviews

  1. This is a great new way to serve broccoli for me. I loved the texture, and the gremolata added nice flavor.
     
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