| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 large bunches broccoli
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 1/2 cup panko (Japanese bread flakes)
- 2 tablespoons toasted pine nuts
- 2 teaspoons grated lemon zest (2 lemons)
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don’t cut through the florets!) Continue cutting all the stems and pulling the florets apart – you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
- Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
- Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 159 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 630 mg |
Reviews
Hands down, best broccoli I have ever eaten!
I really love roasting veggies in the oven and I thought that I would try this but that it wouldn’t really add that much to already a good thing. I was wrong. The lemon juice with the garlic, pine nut & panko really made the broccoli pop. It really added a lot of flavor. I did omit the zest just because I am not a fan of the texture. Also, after reading the recipe, I did realize that this is a broccoli recipe as opposed to a broccolini recipe and made the recipe as so.
So yummy. Love the penko gramolata on top. This will be one of my favorite roasted broccoli recipes to make. Thank you Ina for this recipe
This is just fantastic! I could not find pine nuts today so I substituted toasted almonds. I also served it with green beans instead of broccoli. What a winner!
Well, isn’t this just so delicious! Super easy and very yummy. Roasted broccoli is a staple in our household, and this was a nice way to jazz it up a bit. Broccoli and lemon is such a great combo. Thanks, Ina!
Everyone loved it!
What’s not to love with Panko and Gremolata! Served this with our Prime Rib dinner and everyone loved it.
This was so easy and such a nice way to spruce up broccoli! My in-laws loved it too! Made it with Christmas dinner!
Easy, the topping is a nice way to dress up broccoli.
Easy