Roasted Broccoli With Breadcrumb Gremolata

Adapted from a Bon Appétit magazine recipe by Diane Rossen Worthington.

Broccoli crowns (florets intact, thick stalks removed) are sold in some supermarkets.

4 small broccoli crowns or 1-3/4 lb (800 g) broccoli florets
1/4 cup + 1 tbsp extra-virgin olive oil
1/2 tsp sea salt + more to taste
Freshly ground pepper to taste
2 tbsp lemon juice
1 shallot, chopped
1/2 cup coarse fresh breadcrumbs from crustless French bread
2 tsp finely grated lemon zest

In large bowl, toss broccoli with 1/4 cup oil to coat. Sprinkle with 1/2 teaspoon salt and pepper. Toss. Spread out on baking sheet in single layer. Roast in preheated 425F oven until stems are tender-crisp and florets are browned, about 20 minutes. Sprinkle with lemon juice.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet on medium-high. Add shallot. Turn heat to medium. Cook, stirring, until golden, 1 to 2 minutes. Add breadcrumbs. Cook until browned and crisp, stirring constantly, about 2 minutes. Remove from heat. Stir in zest. Add salt and pepper.

Transfer broccoli to serving bowl or platter. Sprinkle with breadcrumbs.

Makes 6 servings.