This is a nice little dish – and easy to make. It takes boring old broiled broccoli and kicks it up a notch for an indulgent feeling weeknight side.
Roast Broccoli with Gremolata and Anchovy Oil
2 heads broccoli
1/4 cup almonds
2 Tbsp. parsley
Zest of 1 lemon
1-2 cloves garlic
1 tsp. kosher salt
1 Tbsp. anchovies
4 Tbsp. olive oil
1 tsp. crushed red pepper flakes
Drizzle olive oil
Salt & pepper for sprinkling
Set your oven’s broiler on high and line a baking sheet with foil. Break down the broccoli into florets and half inch pieces of peeled stem. Lay in a single layer on the cookie sheet, drizzle with olive oil, and sprinkle with salt & pepper. Slide into the oven and broil 15 minutes, flipping halfway through, until deeply browned and crispy in spots.
Start the anchovy oil. This component is optional, but I really liked it. Put the 4 Tbsp. olive oil into a small pan over medium-low heat. Dice the anchovy and add to the pan. Sautée gently until the rest of dinner is ready, adding the red pepper after 5 minutes or so.
While the broccoli & oil are working, toast the almonds in a dry pan. When browned, chop fine and add to a small bowl. Chop the parsley and garlic fine and add to the almonds. Add the lemon zest and salt and set aside.
Serve the broccoli topped with Gremolata and anchovy oil. Serves 2 for dinner, with leftover Gremolata.
