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Roasted Gremolata-Topped Broccoli Recipe

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. YIELD: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 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


  • 1. Preheat oven to 450°.
  • 2. 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.
  • 3. 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.
  • 4. Transfer all broccoli to a 13x9-in. baking dish. Drizzle with lemon juice; sprinkle with bread crumb mixture and cheese. Bake 5-8 minutes or until topping is crisp and cheese is melted. Yield: 9 servings.

Recipe Note

To Make Ahead: Almond-Gremolata Topping can be made 1 day ahead; refrigerate, covered, until ready to use.

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