Roasted broccoli with garlic-anchovy bread crumbs from The Food Lab: Better Home Cooking Through Science (page 458) by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MyKitchenInHalfCups on November 04, 2025

    I added Parmesan to the bread crumbs and did not use anchovies and I added a few chopped onions to the broccoli. This was excellent!!

  • lholtzman on January 04, 2024

    I think panko bread crumbs would work in place of making your own. I also had trouble getting my bread crumbs a uniform size so some were less toasted than others.

  • cgirl6 on October 10, 2021

    I made this according to the recipe (minus a little of the oil) and thought it was very good. Using the full amount of oil makes it a bit too oily for my taste. I return to this recipe again and again. The book's technique for roasting vegetables works very well.

  • twoyolks on January 16, 2018

    A pretty decent roasted broccoli recipe. Make sure to cut the broccoli all to the same size so it cooks evenly. I made it without the bread crumbs but the texture would've been nice.

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