I really am not the biggest fan of broccoli, but since I want to like it I’ve tried it different ways. Steamed, yuck. Raw, double-yuck. But roasted it’s actually really good, especially when you put a gremolata on it. No, don’t stop reading – - please. Stick with me because it is really simple.
My five-year-old, Anna, has an amazing palette. Once my dad came to my house and made iced tea in the coffee maker instead of on the stove. She took a drink and said, “This tastes like coffee.” (Now, before you call Social Services, no, I don’t let my 5-year-old drink coffee and the tea was decaf.) I roasted some broccoli a couple weeks ago and was short on lemon, so I didn’t use any. She took one bite of the broccoli and said, “This needs to be finished off with some lemon.” She wouldn’t eat the broccoli without it. Add the bread crumbs, lemon and other elements in the gremolata and you have yourself one fine side dish. My kids love it so much that last time I served it they were going for the pan, shoving each other’s hands away. I think it’s the only time I’ve ever watched my children slap at each other while I sit back, feeling satisfied, like I did something right. Small victories, it’s all about the small victories.
Roasted Broccoli with Toasted Bread Crumb Gremolata
The New California Cook, Diane Rossen Worthington
- 1 1/2 pounds broccoli, cut into florets, tough stems removed
- 3 TBSP olive oil
- Salt and freshly ground pepper
- Juice of 1/2 lemon
Gremolata
- 3 TBSP coarse fresh breadcrumbs
- 1 TBSP olive oil
- 1 shallot, finely chopped
- 3 TBSP finely chopped fresh parsley
- Zest of 1 lemon
- Salt and freshly ground pepper (AKA, s&p)
Preheat the oven to 425. In a large baking sheet combine broccoli, oil, s&p and mix well. Coat evenly and spread in a single layer. (Don’t crowd or they will not brown as much.)
Roast for 20 to 25 minutes, stirring occasionally or until crisp, lightly browned and tender. When the broccoli is cooked, sprinkle lemon juice evenly over and stir to combine. Roast for another minute. (This takes the ‘bite” out of the lemon.)
To make gremolata, put bread crumbs in a nonstick skillet over medium heat. Toast, swirling the pan often, for about 2 minutes or until golden brown. Remove from the heat and transfer to a small bowl. Add olive oil to the hot skillet and then add shallot. Saute for about 2 minutes over medium heat, or until shallot is golden brown. Transfer to the bowl with the bread crumbs. Add parsley, lemon zest, and s&p to taste to combine.
Spoon broccoli into a serving bowl and sprinkle with gremolata. Serve immediately.
