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Roasted Gremolata-Topped Broccoli

 Roasted Gremolata-Topped Broccoli
I like the challenge of turning ordinary veggies into something extra special. A crisp almond-gremolata topping on fresh broccoli creates a holiday-worthy side dish.
9 ServingsPrep: 25 min. Bake: 20 min.


  • 2 slices white bread, torn
  • 1/4 cup salted roasted almonds
  • 1/4 cup lightly packed fresh parsley leaves
  • 1 tablespoon grated lemon peel
  • 2 garlic cloves, minced
  • 4 teaspoons butter, melted
  • 2 pounds fresh broccoli florets (15 cups florets, cut from about 3 bunches)
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons shredded Parmesan cheese


  • Preheat oven to 450°.
  • Place the first five ingredients in a food processor; pulse until
  • bread is coarsely chopped. Transfer to a small bowl. Drizzle with 4
  • teaspoons melted butter; toss to combine.
  • Place broccoli in a large bowl; toss with butter. Divide between two
  • 15x10x1-in. baking pans coated with cooking spray. Roast 12-17
  • minutes or until crisp-tender.
  • Transfer all broccoli to a 13x9-in. baking dish. Drizzle with lemon

2 of 2

Roasted Gremolata-Topped Broccoli (continued)

Directions (continued)

  • juice; sprinkle with bread crumb mixture and cheese. Bake 5-8
  • minutes or until topping is crisp and cheese is melted. Yield: 9
  • servings.
To Make Ahead: Almond-Gremolata Topping can be made 1 day ahead; refrigerate, covered, until ready to use.