roasted broccoli with asiago, garlic and almonds
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! 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!!
More Roasted Vegetable Recipes
- This is surprisingly easy, but full of flavor: Roasted Cauliflower with Curry.
- In this recipe for Roasted Carrots they can be made with or without Onions. They go with everything!
- We love roasted brussels sprouts. We have them two ways: roasted brussels sprouts with balsamic, or roasted brussels sprouts with bacon!
- These Roasted Green Beans with Almonds are classic and elegant!
- Try making Roasted Broccoli with Cauliflower with Cheese too!
- These Roasted Parsnips and these Roasted Turnips are both great ways to use underappreciated root veggies.
- We make this Roasted Butternut Squash with Smoked Paprika all the time and it is amazing!
- Did you know you can even roast cabbage? It’s true! Try this Curry Roasted Cabbage!
Thanks so much for reading. If you make this recipe, please let us know by leaving a star rating and review!
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 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.
- Calories: 197
- Sugar: 0 g
- Sodium: 243 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 13 g
- Fiber: 7 g
- Protein: 9 g