Caesar-Style Roasted Broccoli Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 8 cups broccoli florets
  • ½ cup olive oil, divided
  • ½ cup finely grated Parmesan, divided, plus more for serving
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 ½ lemons
  • 2 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • 2 teaspoons anchovy paste
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, crushed
Directions
  1. Preheat the oven to 425 F.
  2. Line a baking sheet with parchment paper.
  3. Toss the broccoli with ¼ cup of olive oil, 2 tablespoons Parmesan, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  4. Spread in a single layer on the baking sheet.
  5. Roast the broccoli until the edges are deeply browned and crispy, about 20 to 25 minutes, flipping halfway through.
  6. While the broccoli roasts, place 2 lemon halves cut-side down into a skillet on medium heat.
  7. Cook the lemons undisturbed for 3 to 4 minutes, until charred. Set aside.
  8. Wipe out the skillet (or use a clean one) and melt the butter over medium heat.
  9. Add the panko and ¼ cup Parmesan and cook, stirring frequently, until golden and toasted, about 3 to 4 minutes.
  10. To make the dressing, whisk together the anchovy paste, Dijon, Worcestershire, juice from the remaining ½ lemon, garlic, remaining 2 tablespoons Parmesan, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in a small bowl.
  11. Slowly drizzle in the remaining ¼ cup olive oil, whisking constantly, until the dressing is emulsified.
  12. Arrange the roasted broccoli on a serving platter and squeeze on the juice from the charred lemons. Drizzle with the Caesar dressing.
  13. Scatter the toasted panko over the broccoli, top with extra Parmesan if desired, and serve immediately.