Roasted Broccoli With Gremolata

Name: Roasted Broccoli With Gremolata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
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

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Recipe by COOKGIRl

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

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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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