Ina Garten's Roasted Broccolini with Panko Gremolata | Barefoot Contessa

Looking for a "dressed up" veggie side for your feast? Ina's Roasted Broccolini with Panko Gremolata is the perfect addition to your dinner spread! #InaGarten #BarefootContessa #FoodNetwork #Broccolini Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/40Mra3B Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Broccolini with Panko Gremolata Recipe courtesy of Ina Garten Level: Easy Total: 30 min Active: 25 min Yield: 6 servings Ingredients 2 large bunches broccoli Good olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 1/2 cup panko (Japanese bread flakes) 2 tablespoons toasted pine nuts 2 teaspoons grated lemon zest (2 lemons) 1 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally. Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest. Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature. Copyright 2018 by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Roasted Broccolini with Panko Gremolata | Barefoot Contessa | Food Network https://youtu.be/nl9pMExoY08