Charred Broccoli with Anchovy Breadcrumbs and Lemon

A bright, savory side dish that turns simple broccoli into something worthy of a dinner party.

This vegetable dish has everything: charred edges, crunchy breadcrumbs, salty anchovies, and bright lemon. Even people who swear they “don’t like broccoli” end up loving this. The breadcrumbs take minutes to make and add texture and flavor that feel restaurant worthy. This is the kind of side dish that elevates roasted chicken, pasta, or steak without competing for attention.

Ingredients

• 1 large head broccoli, cut into florets
• 3 tablespoons olive oil
• Salt and pepper
• 3 anchovy fillets
• 2 tablespoons butter
• ½ cup panko breadcrumbs
• 1 garlic clove, minced
• Lemon zest and lemon juice
• Chili flakes (optional)

Instructions

1. Heat oven to 450 degrees. Toss broccoli with olive oil, salt, and pepper. Spread on a sheet pan and roast until charred at the edges, 18 to 20 minutes.

2. Meanwhile, melt butter in a skillet. Add anchovies and garlic and cook until anchovies dissolve.

3. Add panko and cook until golden. Season with salt and lemon zest.

4. Transfer hot broccoli to a serving dish. Squeeze lemon juice on top and scatter with anchovy breadcrumbs. Add chili flakes if using.

What I Cook This With

These tools make the recipe faster, easier, and more consistent.

• Half sheet pan that gets broccoli perfectly charred

• Microplane zester for the lemon zest

• Stainless steel tongs that make tossing hot broccoli simple