Savory Caesar Roasted Broccoli with Crunchy Breadcrumbs
Elevate your roasted broccoli by adding a delightful twist of savory, Caesar-flavored breadcrumbs that bring a sweet and nutty essence to this nutritious vegetable.
Why This Recipe Works
Incorporating anchovy paste, garlic, and lemon zest into the breadcrumbs creates an unmistakable Caesar flavor. By mixing the lemon zest into the breadcrumbs off heat, you preserve its vibrant taste. A sprinkle of additional lemon zest on the broccoli enhances the dish’s overall brightness.
My family often follows a simple rule for weeknight dinners: “When in doubt, roast some broccoli.” It’s our go-to vegetable side that even my picky five-year-old enjoys. Roasted broccoli is not only easy to prepare but also delicious and packed with nutrients. As someone who has experience as both a home cook and professional chef, I appreciate how versatile roasted broccoli can be when paired with different flavors—ensuring we never have to endure boring side dishes.
One of my favorite methods for jazzing up broccoli is by infusing it with the rich umami flavors reminiscent of classic Caesar dressing. Instead of simply drenching it in dressing, I create a crunchy topping using traditional ingredients like anchovies, garlic, and lemon zest mixed into toasted breadcrumbs. The preparation is quick: just toast your breadcrumbs in butter along with anchovy paste and garlic for about two minutes before stirring in fresh lemon zest off heat to keep its bright flavor intact. If you’re organized (unlike me), you can even prepare these breadcrumbs days ahead!
Cooking Methods
Roasting your broccoli can be done either in an oven or an air fryer—both methods yield similar results! High temperatures caramelize the florets beautifully while enhancing their natural sweetness and nuttiness. Below are instructions for both cooking techniques so you can choose what suits you best.
To complete this dish’s Caesar flair after roasting your broccoli, toss it with extra lemon zest for added citrus brightness before topping it off with those crunchy savory breadcrumbs. For an indulgent finish, sprinkle generously with Parmigiano-Reggiano cheese.
This recipe draws inspiration from Marianne Williams’ crispy air-fryer method as well as Kenji López-Alt’s oven-roasted technique.
Ingredients
For the Caesar Breadcrumbs:
- 1 tablespoon (14 g) salted butter
- 1/4 cup plain breadcrumbs
- 1 teaspoon anchovy paste (or 1 finely minced anchovy)
- 1 small clove garlic (minced or grated)
- 1/2 teaspoon lemon zest
For the Broccoli:
- 1 pound (453 g) broccoli florets cut into pieces about 1½ to 2 inches long
- 2 tablespoons (30 ml) extra virgin olive oil
- 3/4 teaspoon Diamond Crystal kosher salt; use half if using table salt
- Freshly ground black pepper
For Serving:
- Zest from one lemon
- 1 tablespoon grated Parmigiano-Reggiano cheese plus more to taste
Instructions
Prepare the Caesar Breadcrumbs:
In a small nonstick skillet over medium-low heat, melt butter then stir in anchovy paste and minced garlic until fragrant—about one minute. Add bread crumbs while tossing them gently until they turn golden brown—approximately three minutes total cooking time. Off heat mix in fresh lemon zest; season lightly with salt before transferring them to a bowl to cool completely.
Oven Method:
Preheat your oven to 500°F (260°C) while lining a rimmed baking sheet with aluminum foil placed on an upper rack position.
In a large bowl combine prepared broccoli florets along with olive oil,salt,and pepper ensuring they’re evenly coated.
Carefully spread out onto preheated baking sheet without overcrowding.
Roast until tender yet deeply browned at edges—around 20 minutes, flipping halfway through if desired for even browning.
Air Fryer Method:
Preheat your air fryer at 400°F (205ºC) for five minutes.
Toss together prepared florets alongside oil,salt,and pepper within large bowl ensuring thorough coating.
Working batch-wise if necessary pour mixture evenly across basket then cook until bright green yet slightly charred around edges — roughly 5 minutes.
Shake basket gently then reduce temperature downwards towards 340°F(170ºC) continuing cooking till crisp-tender — approximately another three minutes should suffice!
To Serve:
Once cooked,toss warm roasted broccolini back within empty mixing bowl incorporating remaining zests prior transferring onto serving platter.Sprinkle generously atop freshly grated Parmigiano-Reggiano cheese before enjoying!
Special Equipment Needed:
A rimmed baking sheet or alternatively,a six-quart capacity air fryer will work perfectly depending upon chosen method!
Make-Ahead Tips:
Allow cooled breadcrumb mixture stored airtight at room temperature lasting up-to three days maximum freshness retained!
Nutritional Information per Serving:
Calories: 163 Total Fat: 11g Carbohydrates: 14g Protein: 4g
Note: Nutritional values are estimates based on ingredient databases; actual values may vary based on specific brands used during preparation!