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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.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    9 servings


  • 2 slices white bread, torn
  • 1/4 cup salted roasted almonds
  • 1/4 cup lightly packed fresh parsley leaves
  • 1 tablespoon grated lemon zest
  • 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 until crisp-tender, 12-17 minutes.
  • Transfer all broccoli to a 13x9-in. baking dish. Drizzle with lemon juice; sprinkle with bread crumb mixture and cheese. Bake until topping is crisp and cheese is melted, 5-8 minutes.
To Make Ahead: Almond-Gremolata Topping can be made 1 day ahead; refrigerate, covered, until ready to use.

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