Thursday, February 28, 2013

Roasted Broccoli Florets with Gremolata - Bon Appetit

4 tablespoons olive oil
1 shallot, chopped
1/2 cup coarse fresh bread crumbs made form crustless French bread
2 teaspoons grated lemon zest
Salt and freshly ground black pepper 
2 pounds broccoli, stems removed, top cut into 2 inch long florets
Juice of 1/2 lemon or more to taste

Heat 1 tablespoon of the oil in a heavy medium skillet over medium-high heat. Add the shallot and saute until beginning to brown, about 2 minutes. Add the bread crumbs and toast until golden, stirring frequently, about 3 minutes. Transfer the mixture to a small bowl. Mix in the lemon zest and season to taste with salt and pepper. You can make the gremolata up to 4 hours ahead.

Preheat oven to 425 degrees.

Toss the broccoli with the remaining 3 tablespoons oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread the florets out on a large rimmed baking sheet. Roast until the stems are crisp tender and lightly browned, about 20 minutes. Sprinkle with the lemon juice. Transfer to a serving bowl or platter. Sprinkle with the gremolata and serve.

Makes 6 servings.

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