Charred Broccoli with Anchovy Breadcrumbs
A weeknight side that eats like something more deliberate: bitter edges, warm garlic, and a crisp shower of anchovy crumbs.
Broccoli does not need much persuasion when you let it get properly dark. The trick is giving it enough heat to taste roasted rather than steamed, then finishing it with something salty and crisp so it feels like a complete thought.
This is the sort of side dish that has a habit of becoming dinner with a piece of toast and a fried egg.
Charred Broccoli with Anchovy Breadcrumbs
A weeknight side that eats like something more deliberate: bitter edges, warm garlic, and a crisp shower of anchovy crumbs.
Ingredients
For the broccoli
For the crumbs
To finish
Method
- 1
Heat the oven to 450F. Toss the broccoli with olive oil, salt, and pepper, then spread it on a sheet pan in a single layer.
- 2
Roast for 18 to 20 minutes, turning once, until the stems are tender and the tops have gone dark at the edges.
- 3
While the broccoli cooks, warm the olive oil in a skillet. Add the anchovy and garlic, stirring until the anchovy dissolves.
- 4
Add the breadcrumbs and cook over medium heat until golden and crisp. Stir in the lemon zest and take the pan off the heat.
- 5
Pile the broccoli onto a platter, spoon over the lemon juice, and scatter the anchovy crumbs and parsley over the top.