Broccoli, Brown Butter Bread Crumbs, Chermoula

Roasted Broccoli with Chermoula & Brown Butter Bread Crumbs takes a simple vegetable side to gourmet heights. Roast tender broccoli florets until golden. Toss them in an herb‑forward chermoula sauce packed with parsley, cilantro, warm spices, citrus zest, and a touch of heat. Add a sprinkle of buttery, toasty bread crumbs for the perfect finishing crunch. The dish is crisp, vibrant, and bursting with flavor.

Broccoli, Brown Butter Bread Crumbs Recipe

This dish is all about balance—earthy roasted broccoli meets the zesty freshness of chermoula, while the brown butter bread crumbs bring a rich, nutty depth. The combination of textures and flavors makes each bite exciting, and the vibrant green and golden hues create a plate that’s as beautiful as it is delicious. Best of all, the components are simple to prepare but deliver restaurant‑quality results.

Perfect as a standout side for weeknight dinners, holiday spreads, or casual gatherings, this roasted broccoli recipe proves that vegetables can be the star of the table. Serve it warm, straight from the oven, so the flavors stay bright and the bread crumbs keep their crunch. It’s a side dish that will have everyone reaching for seconds.

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Broccoli, Brown Butter Bread Crumbs, Chermoula

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• Author: Chef Curtis Gamble

Print Recipe

Description

Make vegetables the star of your meal. 

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Ingredients

Scale 1x2x3x

• 2 crowns of broccoli cut into florets
• Chermoula (see below)
• Brown butter bread crumb ( see below)

For the chermoula:

• 1 bunch of parsley
• 1 bunch of cilantro
• 2 tbsp red wine vinegar
• 1 tbsp whole coriander
• 1 tbsp whole cumin
• 1 tsp smoked paprika
• 1 tsp aleppo pepper flake
• 1 whole shallot minced
• 2 cloves garlic minced
• Zest of 2 lemons and 2 limes
• EVOO

For the fool proof brown butter bread crumbs:

• 400 g dried sourdough
• 100 g brown butter

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Instructions

1. Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min.
2. Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately.

For the chermoula:

1. Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice,  garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine.
2. Cover just to the top with EVOO and salt and pepper to taste.

For the fool proof brown butter bread crumbs:

1. Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined.
2. Move to a sheet tray and toast in 15 min intervals until golde.

Recipe by Curtis Gamble
Styling by Keith Recker
Photography by Dave Bryce

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