Roasted Broccoli With Gremolata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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As featured in the Septemeber 2006 isssue of Quick and Simple magazine. Originally printed in the cookbook 150 Best American Recipes. Ingredients:
4 tablespoons olive oil |
1 large shallot, chopped |
1/2 cup coarse fresh breadcrumb (crustless italian or french bread is recommended) |
2 teaspoons grated lemon zest |
salt, to taste |
fresh ground black pepper, to taste |
2 lbs broccoli, stems removed, cut into 2 inch florets |
1/2 lemon, juice of, to taste |
Directions:
1. 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.
2. Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
3. 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.).
4. Preheat oven to 425 degrees.
5. 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.
6. 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.
7. Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.
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