Ingredients
- 2 small to medium heads of broccoli (ca. 800 g), cut into florets, larger florets halved lengthwise
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 30 g almonds, toasted and chopped (large handful)
- 15 g or more freshly grated parmesan cheese (2–3 tablespoons)
- pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F / 220°C (200°C Umluft) and line a baking sheet with parchment paper.
- On the baking sheet, toss the broccoli florets with the olive oil. Arrange the broccoli, cut-side down, spaced apart without crowding. Season with salt and pepper.
- Roast the broccoli in the oven for 8 minutes, then remove and turn over the florets. Roast for another 5-7 minutes, or until lightly browned edges and tender (13-15 minutes in total).
- Meanwhile, toast the almonds in dry skillet over medium heat, stirring occasionally, until aromatic (3-4 minutes). Transfer to cutting board and coarsely chop.
- Transfer the roasted broccoli to a serving bowl or platter, add the lemon juice, parmesan cheese and almonds and toss well to combine. Sprinkle with a pinch of chili flakes, (optional), taste and if desired, adjust seasoning to taste (a little more lemon juice and salt, to taste).
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- For roasting vegetables, I also use my favourite go-to olive oil (Farchioni Olii S.p.A). It is heat resistant so works really well for roasting, frying and tastes great in salad dressings (affiliate link).
- I like to use raw whole almonds for this recipe. They can be toasted in a dry skillet or you can do a larger batch in the oven and store them once fully cooled in an air tight container. As a time and effort saver, you can also buy already roasted almonds (organic food stores). Blanched, slivered almonds are also a great choice for this recipe.