Roasted Broccoli Florets with Toasted Breadcrumb Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gremolata is the classic osso buco garnish of minced lemon peel, garlic, and parsley. In this version, lemon peel and shallots perfume a simple breadcrumb topping. Ingredients:
4 tablespoons olive oil, divided |
1 shallot, chopped |
1/2 cup coarse fresh breadcrumbs made from crustless french bread |
2 teaspoons grated lemon peel |
2 pounds broccoli, stems removed, tops cut into 2-inch-long 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. (Gremolata can be made 4 hours ahead. Let stand at room temperature.)
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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