Roasted Gremolata-Topped Broccoli

• 2 slices white bread, torn
• 1/4 cup salted roasted almonds
• 1/4 cup lightly packed fresh parsley leaves
• 1 tablespoon grated lemon zest
• 2 garlic cloves, minced
• 4 teaspoons butter, melted
• 2 pounds fresh broccoli florets (15 cups florets, cut from about 3 bunches)
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons shredded Parmesan cheese

1. Preheat oven to 450u0b0.
2. Place the first five ingredients in a food processor; pulse until bread is coarsely chopped. Transfer to a small bowl. Drizzle with 4 teaspoons melted butter; toss to combine.
3. Place broccoli in a large bowl; toss with butter. Divide between two 15x10x1-in. baking pans coated with cooking spray. Roast until crisp-tender, 12-17 minutes.
4. Transfer all broccoli to a 13x9-in. baking dish. Drizzle with lemon juice; sprinkle with bread crumb mixture and cheese. Bake until topping is crisp and cheese is melted, 5-8 minutes.

white bread, almonds, parsley, lemon zest, garlic, butter, fresh broccoli, butter, lemon juice, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-gremolata-topped-broccoli/ (may not work)