Roasted Broccoli with Panko GremolataRecipe Blog Post
2 tablespoons Italian parsley, finely chopped
2 tablespoons rosemary, finely chopped
2 large cloves garlic, peeled and grated
1 tablespoon lemon zest
2 teaspoons fresh lemon juice, divided
½ cup panko breadcrumbs, toasted (or gluten free panko crumbs)
¼ cup O&V Roasted Garlic oil, divided (more as needed)
¼ teaspoon red chili flakes
1 head broccoli, cut into florets
Salt and pepper to taste
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
In a dry saucepan gently toast the breadcrumbs until browned over a medium flame. Allow to cool
In a bowl, mix together the parsley, rosemary, garlic, lemon zest, 1 teaspoon lemon juice and toasted breadcrumbs. Add the oil to the bowl, a tablespoon at a time and mix till the you achieve a crumbly consistency like wet sand. Season with salt and fresh cracked pepper
Place the broccoli in the prepared baking sheet and toss with 1-2 tablespoons of oil. Season with salt, pepper and the red chili flakes. Bake until crisp-tender and lightly browned, about 15-18 minutes. Remove from the oven and sprinkle with the remaining teaspoon of lemon juice.
Transfer to a bowl and toss with the gremolata.
Active time 15 minutes Total Time: 35 minutes
* The Roasted Garlic oil adds another layer of garlicky flavor to this easy dish. The high temperature cooking oil is great for roasting these and other vegetables. Feel free to use another high-quality oil that can withstand the oven temperature. You may want to add some garlic cloves to the broccoli when roasting to ensure a nice flavor.
Categories: Snacks & Sides, Vegetarian, Vegan, Gluten Free Option, Dairy Free, Gremolata, Plant Based, Herbs, Lemon, Roasted Broccoli, Easy Vegetables, Weeknight Side, Easy Entertaining,