This recipe is quite easy to prepare, so you can whip up a batch for last-minute guests or whenever you want a healthy, tasty treat for yourself. You won’t even need to get a skillet dirty toasting the almonds, because you will just add them to the sheet where you are roasting the broccoli partway through the cooking time.

So the next time you are looking for a different type of appetizer to serve your guests at your next party, or you are in the mood for “just a little something,” remember this recipe. It is good served hot, fresh from the oven, at room temperature or even cold.

 

INGREDIENTS

1½ pounds broccoli crowns (roughly 2 heads)

¼ cup extra virgin olive oil

4 garlic cloves, pressed

Large pinch of dried red pepper flakes

½ teaspoon kosher salt

3 tablespoons raw, sliced almonds (with or without skin)

2 teaspoons freshly squeezed lemon juice

2–3 tablespoons freshly grated aged pecorino cheese (aged good-quality parmesan cheese is a good substitute)

Zest of half a lemon

 

INSTRUCTIONS

Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.

Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.

In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you haven’t checked you oven temperature lately to see if it is calibrated with your dial settings, do you realize that the temperature could be off by as much as 50 degrees? Invest in a cheap oven thermometer and check the temperature periodically so that you can adjust your oven setting up or down, as necessary. This will help ensure that dishes prepared in your oven turn out as they should.

Recipe and image courtesy of Laura at A Beautiful Plate