Our son doesn’t usually beg for broccoli like other kids do. So I was very pleasantly surprised when I brought the Almond broccoli from the oven for dinner last night. Don’t do too much extra, because the children’s interest is rather moderate if broccoli isn’t being served as a soup. Now I’ve been proven wrong again, but he says if I always served broccoli like this he’d want to eat more.
Tender florets of broccoli, mixed with olive oil, lemon juice and salt, roasted over high heat until nicely browned on the edges and stalks and slightly crispy. Then, when I want to take it to the peak of delicious flavor, I generously grate some tangy Parmesan cheese on top. Yes I think this is broccoli anyone could love. You could even omit the fresh lemon and parmesan cheese if you don’t like it, because just the broccoli is already great when roasted on its own with a little olive oil and salt. But please don’t skip the black pepper because broccoli loves pepper.
The Roasted Broccoli Recipe isn’t just a quick vegetarian side dish for dinner. I also like to use it to turn a few simple noodles into a tasty delicacy. Simply stir into ready-cooked penne with a little pasta water, freshly grated lemon zest and juice. Of course, together with grated Parmesan, whether vegetarian or vegan.
Roast broccoli
This recipe for Oven-Roasted Broccoli with Almonds is easy. That’s how it works:
- Place broccoli florets on a baking sheet with chopped garlic, coarsely chopped almonds, hot peppers, olive oil, salt and pepper.
- Place in an oven preheated to 400°F and roast for about 25 minutes, until the edges of the broccoli begin to brown.
- Take the sheet out of the oven. Toss the broccoli with the lemon zest, lemon juice, parmesan (optional) and a little more olive oil.
That’s it.
A few tips for the recipe
Wash and dry your broccoli. After washing the vegetables, dry them as best you can before mixing them with the oil. Some moisture is ok, but if it’s too moist later in the oven, the veggies won’t brown and crisp.
Don’t be afraid of salt. Nobody loves sober broccoli, so salt yours generously. I sprinkle my broccoli with sea salt before roasting and then add more to taste once it comes out of the oven.
Cut your florets to about the same size. Cut thicker stems lengthways so that they become tender together with the florets.
Don’t fill the oven too full, because if the florets are too close together on the baking sheet, they will only be steamed and not brown and crispy. So spread the broccoli florets in an even layer with a little space between them on the baking sheet.
Don’t throw away the stick! Cut the stalk into small cubes and roast everything together directly on the baking sheet. You can eat it right away or save it for a soup or mix it into delicious broccoli rice.
if you like our Almond broccoli from the oven, you might also be interested in these dishes:
- vegan kung pao with broccoli
- Chickpea and broccoli bowl with pesto
- Cauliflower steaks from the oven
- Fried aubergines with roasted peppers
- Dukkah tabbouleh with roasted vegetables
- vegan pesto from carrot greens
Almond broccoli from the oven
Ingredients
- 750 G broccoli
- 1 Vegetable Hot Peppers
- 50 almonds*
- 2 Garlic cloves
- 3 el native olive oil*
- 1 el lemon juice
- kosher salt*
- Black pepper* from the mill
- 100 G Parmesan* optional
Instructions
- Preheat the oven to 220°C.
- Wash the broccoli, dry well and divide into florets of roughly the same size.
- Cut the peppers into fine rings.
- Peel and chop the garlic.
- Roughly chop the almonds.
- In a large bowl, gently mix the broccoli florets with the chopped garlic, olive oil, almonds, peppers, and lemon juice.
- Place the broccoli florets in a single layer on a baking sheet that you have previously brushed with a little olive oil or lined with baking paper.
- Roast the broccoli in the oven at 220 ° C for about 16 to 20 minutes. When everything is cooked through and lightly browned, it’s done. I think the heavily browned pieces are the best. So don’t worry if you see some charred pieces.
- Return the roasted broccoli to the bowl and toss with plenty of freshly ground black pepper and grated Parmesan cheese if you like. We eat vegan at home, so the Parmesan is missing in my pictures.
- Serve immediately. We had basmati rice and a light soy yoghurt dressing…
Nutrition
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