Roasted Broccolini With Panko Gremolata Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Steps:

• Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.
• Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.
• Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Steps:

• Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add shallot, and saute until it just starts to brown; about 2 minutes.
• Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
• Transfer the mixture to a small bowl. Stir in the lemon zest and season to taste with salt and pepper. (The gremolata can be prepared several hours isn advance.).
• Preheat oven to 425 degrees.
• In a large mixing bowl, toss the broccoli florets with the remaining 3 tablespoons of olive oil. Sprinkle with some salt and pepper to taste and toss ingredients well to coat.
• Spread the broccoli florets out on a large baking sheet. Roast the broccoli until it is crisp-tender and lightly browned; approximatley 20 minutes. Remove from oven and sprinkle with lemon juice.
• Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.