Do you roast your veggies? If not, then stop what you are doing right now and make this Roasted Broccoli with Asiago, Garlic and Almonds!! I remember when I discovered what roasting does to vegetables that I went crazy. Like if-it-wasn’t-nailed-down I was roasting it crazy!!!
Hey friends, it’s Stephanie here and I have this awesome recipe today which is featured in Jennifer Farley’s new cookbook The Gourmet Kitchen. It’s utterly delicious in it’s simplicity, which is an overriding theme of most of Jennifer’s recipes. She perfectly describes them as “everyday gourmet recipes for the home cook.”
And with the Holidays right around the corner you NEED this book! Oh, and it just so happens we’re doing a GIVEAWAY (see below)! Is this your lucky day or what?!!
A Few Highlights from The Gourmet Kitchen
- Jennifer worked for her family’s photography business for years, so of course all of the recipes are accompanied by gorgeous photographs.
- She emphasizes quality ingredients, as well as quality equipment and gives a very helpful description and list of both in the beginning of her book.
- The recipes are simple and elegant. Perfect for entertaining, but not so fussy that you can’t make them for your family during the week.
- Jennifer’s culinary experience and travels inspired the recipes, which are both old and new with her unique twist.
- This book has it all… from Soups and Salads to Appetizers and Sides, Main Courses and Sweets and Treats.
I feel a kinship with Jennifer. We both left careers in our late-twenties (early 30’s for me:) to go to culinary school. While in school she started her very successful blog Savory Simple to document her journey. Her training definitely shapes her recipes, which means they are really good!
Her twist on the roasted broccoli happens after it’s roasted. When you pull that browned, crispy and fragrant broccoli from the oven you hit it when a squirt of lemon juice (because lemon makes everything better!) and top it with freshly grated asiago and toasted slivered almonds.
Wow! The brightness of the lemon, the tangy creaminess of the asiago and the crunchy almonds pair perfectly with the caramelized crispy broccoli! I’m not sure I’ll eat broccoli any other way again! Seriously!!
Make sure you comment and click on the rafflecopter below to enter to win Jennifer’s gorgeous cookbook! You don’t want to miss this one!
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The brightness of the lemon, the tangy creaminess of the asiago and the crunchy almonds pair perfectly with the caramelized crispy broccoli making this an elegant yet simple side dish. Perfect for entertaining or for a weeknight dinner!
- 1½ pounds broccoli cut into small florets
- 3 tablespoons extra-virgin olive oil
- 2 cloves to 3 garlic sliced thin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 in medium lemon sliced half
- 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.