Roasted Broccoli With Gremolata - cooking recipe

Ingredients

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

Preparation

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.