• Ingredients: 14
  • Serves: 6

Roasted broccoli florets with toasted breadcrumb gremolata with broccoli, stems removed, tops cut into 2-inch-long florets, fresh lemon juice.

Ingredients

For toasts

  • 6 slices of bread from 1 round country loaf
  • 2 tbsps. olive oil

For topping

Beets:

  • 6 cups assorted red baby lettuces

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes.

    For this step you will need

  2. Step 2 Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl.
  3. Step 3 Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper.

    For this step you will need

  4. Step 4 Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes.

Nutrition information

Calories 175 Carbohydrates 19 g (6%)
Fat 10 g (15%) Protein 6 g (11%)
Saturated Fat 1 g (7%) Sodium 117 mg (5%)
Polyunsaturated Fat 1 g Fiber 5 g (19%)
Monounsaturated Fat 7 g Cholesterol 0