Roasted Broccoli Florets with Lemon Garlic Matzo Crumbs
Author: TheCubanReuben.com
Recipe type: Side Dish
Cuisine: Jewish
Serves: 4-6
- 1 lb. broccoli crown, cut into florets
- 2 Tbs. olive oil, separated
- kosher salt and freshly ground black pepper
- 2 sheets of Yehuda matzo, or 1 cup matzo farfel
- 4 cloves of garlic, finely minced
- 1 large lemon, zest reserved
- 1 Tbs. freshly squeezed lemon juice (from that lemon you just zested)
- 1 Tbs. Italian parsley, chopped
- Preheat oven to 375.
- Drizzle 1 Tbs. of olive oil over the broccoli florets and sprinkle with salt and pepper to
- taste. Toss to coat, and lay flat and in a single layer on a baking dish or cast-iron skillet.
- Roast in oven for 15 minutes.
- Meanwhile, place the matzo sheets in a plastic bag, seal the bag with as little air in it as
- possible, and use a rolling pin to crush the sheets into small pieces. (*Note: this is a fun
- step for kids to help.)
- Once the matzo is crushed into crumbs, drizzle with 1 Tbs. olive oil, add the garlic,
- lemon zest, and Italian parsley. Reseal the bag, and shake to combine mixture.
- Remove the broccoli from the oven, drizzle with lemon juice, and sprinkle the matzo
- crumb mixture on top.
- Return to the oven for 15 minutes, or until matzo crumbs are golden brown and broccoli
- is tender.
- Serve immediately.
Recipe by The Cuban Reuben at http://thecubanreuben.com/roasted-broccoli-florets-with-lemon-garlic-matzo-crumbs-kicking-off-passover-prep-with-a-bang/
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