Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons fresh lemon juice
- 1 shallot, chopped
- 2 teaspoons grated lemon peel
- 4 tablespoons olive oil, divided
- Carbohydrate 19 g(6%)
- Fat 10 g(15%)
- Fiber 5 g(19%)
- Protein 6 g(11%)
- Saturated Fat 1 g(7%)
- Sodium 117 mg(5%)
- Calories 175
Preparation 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.) 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.
Preparation 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.) 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.
