Best Ever Roasted Broccoli
Best Ever Roasted Broccoli is oven roasted broccoli florets dressed in olive oil, minced garlic, pepper flakes, accompanied with toasted almonds and finished with a splash of lemon juice and parmesan.
Prep Time5 minutes mins
Cook Time18 minutes mins
Total Time23 minutes mins
Course: Side Dish
Cuisine: American
Keyword: best ever, Broccoli, roasted broccoli
Servings: 4 people
Calories: 196kcal
Author: Rachael
- 1 lb broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs minced garlic
- dried red pepper flakes large pinch
- ½ teaspoon kosher salt
- 3 tablespoons raw sliced almonds
- 2 teaspoons freshly squeezed lemon juice
- 2 Tablespoons aged pecorino cheese freshly grated
- 1/2 lemon zest
Preheat the oven to 475 degrees Fahrenheit.
Line a sheet pan with aluminum foil.
Trim any dry, tough ends of the broccoli crowns,
Cut broccoli into even sized pieces for even cooking.
In a large bowl, whisk together the olive oil, minced garlic, and red pepper flakes.
Add the broccoli florets and toss gently until evenly coated.
Arrange the broccoli 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 6 to 8 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 parmesan cheese.
Garnish with fresh lemon zest.
Serve hot
Calories: 196kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 360mg | Potassium: 377mg | Fiber: 3g | Sugar: 15g | Vitamin A: 706IU | Vitamin C: 110mg | Calcium: 87mg | Iron: 1mg