Roasted Broccoli with Garlic and Almonds
If you have never made roasted broccoli before, then you have to try this recipe! It is so easy to make for a healthy side dish any night of the week. In this recipe we have also added in sliced garlic, Asiago cheese and almonds for tons of flavor to compliment the sweet and toasty broccoli. We then finished it off with a burst of bright lemon juice to balance any bitterness.
I published this easy roasted broccoli with lemon, asiago, and almond recipe on December 8, 2016. I have updated the text and photos to share it with you again today. This flavorful side was inspired by a recipe featured in the cookbook The Gourmet Kitchen by chef Jennifer Farley, former owner of Savory Simple.
Why We Love This Recipe for Roasted Broccoli
When we are looking for the best way to prepare a simple broccoli side dish with a few basic ingredients and minimal effort, we turn to roasting! It is one of our go-to methods for turning a head of broccoli into a scrumptious side dish. Roasting vegetables is quick and easy because you throw the vegetables onto a large sheet pan and let the oven do the rest of the work!
And this simple Roasted Broccoli recipe is one of our favorites! Earthy broccoli and sliced fresh garlic are cooked to perfection and then are drizzled with slightly tart fresh lemon juice and topped with Asiago cheese and toasted almonds.
If you or someone in your family remains to be convinced when it comes to loving broccoli, then this is a great recipe to try. Not only does roasting make broccoli taste sweeter, but freshly squeezed lemon juice is just the thing to balance any bitterness and adds a little zing to the savory caramel notes of the roasted broccoli. It will be your new favorite vegetable!
And, if you are like us, and looking for more ways to sneak nutrient-rich broccoli into your daily diet, we have you covered! Be sure to start your day with our Broccoli Egg Bake or serve our Easy Steamed Broccoli with Garlic and Lemon or Healthier Broccoli Cheddar Salad with Bacon along with any main course! Once you try this recipe for roasted broccoli, you’ll also want to try our recipe for Roasted Broccoli and Cauliflower with Cheese!
Key Ingredients For This Recipe
Broccoli, while commercially available all year round, is actually in season in mid to late summer and into the fall. When purchasing, be sure the broccoli crown is not limp. The crown should feel sturdy to the touch and free of any yellowing or black marks.
We also recommend that only purchasing the crowns as this recipe calls solely for the florets, which means there will be less waste in disposing of the stems.
To make this lower in saturated fat, we used good quality extra virgin olive oil when coating the florets.
We used sliced garlic instead of chopped so that it doesn’t burn. It turns golden as it roasts, but will not be bitter and overcooked.
Salt and Ground Pepper
Note that we recommend using coarse kosher salt instead of table salt. However, you can use table salt, but you will want to cut the amount used in half.
The brightness of fresh lemon juice helps balance the bitterness of the broccoli and pairs well with the caramelized natural sugars in the roasted broccoli.
When purchasing a lemon from your local grocer, give the citrus fruit a slight squeeze. The juiciest lemons will always be the ones that have a little give when you squeeze. The reason being is that the softer the citrus, the less pith and therefore, more juice.
Freshly grated Asiago Cheese is used to coat the roasted broccoli. We find that the delicately sweet, slightly sour flavor of this Italian mountain cheese pairs well with the flavors of this dish, however; if you are not a fan of Asiago or cannot locate it, feel free to substitute Parmesan cheese or Romano.
To garnish and to give the dish a slight crunch, slivered almonds are tossed in. If you have a nut allergy or unable to locate it, feel free to leave off. Pine nuts make a great alternative.
Video: What How To Make This Recipe
Step By Step Instructions To Make Roasted Broccoli
STEP 1: Prepare Broccoli
Preheat the oven to 425°F and prepare a baking sheet with aluminum foil. Set aside.
In a large bowl, toss the broccoli, oil, garlic, salt, and pepper.
STEP 2: Spread on Prepared Baking Sheet
Evenly spread broccoli mixture on the prepared large baking sheet and drizzle with extra olive oil.
STEP 3: Roast Broccoli
Place in oven and roast for 20 to 25 minutes until florets are crispy and caramelized, but still tender.
STEP 4: Garnish with Lemon, Asiago, and Lemon
Remove from oven and immediately squeeze the lemon over broccoli. Top with slivered almonds and Asiago cheese. Serve immediately.
FAQ And Expert Tips For Roasted Broccoli
Place any leftovers in an airtight container in the fridge for up to 1 week.
Roasted broccoli is such a versatile side dish recipe. The possibilities on how to enjoy it are endless!
1) Add to a buddha bowl or meal prep lunch.
2) Serve alongside crispy roasted chicken thighs, salmon, lentils or baked tofu.
3) Sub it in for raw broccoli in a vegan broccoli salad.
4) Mash up with sour cream and butter for a keto-approved broccoli mash.
5) Blend with milk and stock for a roasted broccoli soup
There are many different ways to flavor roasted broccoli. Skip the lemon, Asiago, and almonds and flavor with:
1) Herbs and balsamic vinegar
2) Skip the lemon and Asiago and drizzle with lemon tahini dressing.
3) Toss with homemade pesto
4) Add a little kick and sprinkle with red pepper flakes
5) Add Everything Bagel seasoning for a crunchy, onion-y garlic-y flavor
Generally, broccoli won’t brown and crisp because there is too much water on the crown.
Give your broccoli a good rinse when you bring it home from the grocer. Then towel dry prior to using in the dish. Be sure the crown is dry to the touch prior to step 1.
Another reason the broccoli may not be browning is the pan is too full. Be sure to not overcrowd the baking sheet as that will cause the broccoli to steam versus brown. There should be plenty of space between the florets to allow the heat to circulate and brown. If you notice your pan is too crowded, pull out another and oven bake it on two!
More Recipes For Roasted Vegetables
- Curry Roasted Cauliflower is an easy gluten-free free and vegan side dish. Ready in just 30 minutes, this is one full of flavor dish that you’ll want to add to your weekly dinner routine.
- Roasted Carrots and Onions is a simple way to make a savory and slightly sweet side to almost any main dish. You can also try these Roasted Baby Carrots, which require no prep at all to get into the oven!
- These Roasted Brussels Sprouts with Bacon have so much sweet smoky flavor, that they will steal the show, no matter what the main course is!
- Roasted Brussels Sprouts with Balsamic is the perfect vegetarian side dish! Ready in just 45 minutes and made with just a handful of ingredients, this will quickly become a favorite way to enjoy these tiny little buds!
- This easy yet classic Roasted Green Beans with Almonds recipe is simple enough for a busy weeknight but elegant enough to serve at a fancy dinner party or holiday celebration.
- Roasted Broccoli and Cauliflower with Cheese is the perfect side. With only 15-minutes of prep and 30-minutes of cooking time, this one pan dish is a breeze to make and clean-up!
- This super simple Roasted Parsnip recipe requires just 5 ingredients and is ready in just 30-minutes! Plus, it’s naturally gluten-free and a paleo-friendly dish.
- This Roasted Turnip recipe is great vegetable side dish that is paleo-friendly, vegan, and Whole30 approved!
- Roasted Butternut Squash is full of bold flavors and only requires 10-minutes of hands-on prep. This robust side dish is gluten-free, vegan, and paleo and the perfect complement to so many courses.
- This basic recipe for Roasted Cabbage is so flavorful. It’s naturally vegan, Whole30 approved, paleo, and gluten-free and tastes amazing with served with tofu, meat, or fish!
- Roasted Beets is as simple as it gets. Tender beets are seasoned with balsamic and thyme and take any dish to the next level.
- Roasted Asparagus requires just 4 ingredients, is ready in under 20 minutes, and comes out perfectly crisp and tender every time.
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If you love roasted broccoli, then you have to try this recipe! It is so easy to make for a healthy side dish any night of the week. In this recipe we have also added in sliced garlic, Asiago cheese and almonds for tons of flavor to compliment the sweet and toasty broccoli. We then finished it off with a burst of bright lemon juice for even more fresh flavor.
- 1½ pounds broccoli cut into small florets
- 3 tablespoons extra-virgin olive oil
- 2–3 cloves of garlic sliced thin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/2 lemon
- 3 tablespoons toasted slivered almonds
- ¼ cup freshly grated Asiago cheese
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
- Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.
- You may add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
- Take a peek at the broccoli after 15 to 20 minutes; the roasting time will vary based on how small the broccoli florets are cut.
- If you have trouble locating Asiago cheese, Parmesan is a great substitute.
- Serving Size: 1 cup
- Calories: 125
- Sugar: 1 g
- Sodium: 243 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g