Best Roasted Broccoli Florets With Toasted Breadcrumb Gremolata Recipes

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ROASTED BROCCOLI WITH GREMOLATA



Roasted Broccoli With Gremolata image

As featured in the Septemeber 2006 isssue of Quick and Simple magazine. Originally printed in the cookbook 150 Best American Recipes.

Provided by COOKGIRl

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 170.3, Fat 10, SaturatedFat 1.4, Sodium 116.5, Carbohydrate 17.5, Fiber 4.4, Sugar 3.2, Protein 5.6

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

ROASTED BROCCOLINI WITH BREADCRUMBS



Roasted Broccolini with Breadcrumbs image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 bunches broccolini, trimmed
1 small clove garlic, thinly sliced
Olive oil
Kosher salt
1 1/2 cups cubed baguette or other crusty bread
2 tablespoons pitted oil- or salt-cured black olives (or other good-quality pitted black olives)
1/4 teaspoon red pepper flakes

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
  • Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
  • Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.

ROASTED BROCCOLINI WITH PANKO GREMOLATA



Roasted Broccolini with Panko Gremolata image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 large bunches broccoli
Good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
1/2 cup panko (Japanese bread flakes)
2 tablespoons toasted pine nuts
2 teaspoons grated lemon zest (2 lemons)
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
  • Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
  • Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
  • Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

ROASTED BROCCOLI FLORETS WITH TOASTED BREADCRUMB GREMOLATA



Roasted Broccoli Florets with Toasted Breadcrumb Gremolata image

Categories     Garlic     Vegetable     Side     Roast     Vegetarian     Lemon     Broccoli     Fall     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

4 tablespoons olive oil, divided
1 shallot, chopped
1/2 cup coarse fresh breadcrumbs made from crustless French bread
2 teaspoons grated lemon peel
2 pounds broccoli, stems removed, tops cut into 2-inch-long florets
2 tablespoons fresh lemon juice

Steps:

  • 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.

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