Roasted broccoli gratin from The Flexitarian at The New York Times by Mark Bittman

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Notes about this recipe

  • mharriman on August 31, 2022

    For such a simple recipe, this vegetable side dish was a hit. I tossed cut up florets from one full head of broccoli in 2 tablespoons of olive oil, salt, and pepper and followed the temperature and time directions, adding bread crumbs and grated parmesan cheese during the final five minutes of roasting.

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