Recipe: Roasted Broccoli with Almonds
- 4-6 cups of trimmed broccoli florets
- 3-4 garlic cloves- sliced thin
- 4 Tbs olive oil
- 1 Tsp kosher salt
- ½ Tsp fresh ground black pepper
- 1 Tbs lemon zest
- 1 Tbs fresh lemon juice
- 1/8 cup slivered almonds- toasted
- ¼ cup Parmigiano-Reggiano cheese, grated fine
- 4 basil leaves- julienned
Preheat the oven to 400 degrees F
Toast slivered almonds by placing the sliced almonds in a dry small saucepan. With the heat on medium- toast the almonds for 3-5 minutes until light brown and fragrant. Remove from the heat and set aside.
Meanwhile prepare the broccoli; make sure it is washed and the florets are all about even in size and the stems are about 1 1/2 inches long. Lay the florets in a single layer on a rimmed sheet pan. Drizzle four tablespoons of olive oil across the florets to coat add the garlic slices then sprinkle with kosher salt and pepper. Toss together and lay the florets back in a single layer and bake for 20 minutes.
Remove the florets from the oven and sprinkle the broccoli with the lemon zest, lemon juice, Parmigiano-Reggiano cheese, basil and the toasted almonds. Toss well to incorporate and transfer to a serving bowl.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
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Recipe by yumm yumm yumm.
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