Eat your broccoli, kids!!
Part of my passion as a chef and health/ nutrition advocate is helping others get over their fear of cooking and vegetables. I think we all feared broccoli at one point or another, but here’s a recipe that is quite good. Roasting broccoli really helps bring some flavor to this otherwise neglected and seemingly dull green vegetable and the addition of garlic, lemon, almonds and parmigiano takes it to a whole new level!
- 1 and ½ pounds broccoli crowns (about 2 heads)
- ¼ cup extra virgin olive oil
- 4 garlic cloves, pressed or micro-planed
- large pinch of dried red pepper flakes (optional)
- ½ teaspoon sea salt
- 3 tablespoons raw, sliced almonds (with or without skin)
- 2 teaspoons freshly squeezed lemon juice
- 2 – 3 tablespoons freshly grated aged pecorino cheese or parmigiano
- zest of half a lemon
- Preheat the oven to 450 degrees Fahrenheit.
- Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into large pieces.
- In a large bowl, whisk together the olive oil, garlic, and red pepper flakes. Add the broccoli and toss gently until evenly coated. Arrange the broccoli on a 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 zest and top with the grated pecorino cheese. Serve hot or at room temperature (it also tastes great cold).