lbs broccoli, stems removed, cut into 2 inch florets
1⁄2
lemon, juice of, to taste
NUTRITION INFO
Serving Size: 1 (177) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 170.3
Calories from Fat 90 g53 %
Total Fat 10 g15 %
Saturated Fat 1.4 g7 %
Cholesterol 0 mg
0 %
Sodium 116.5 mg
4 %
Total Carbohydrate
17.5 g
5 %
Dietary Fiber 4.4 g17 %
Sugars 3.2 g13 %
Protein 5.6 g
11 %
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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.