Crack Broccoli

  • Serving Size4 - 6


    • 1½ lbs broccoli crowns (roughly 2 heads)
    • ¼ c approved oil
    • 4 garlic cloves, pressed
    • Large pinch of dried red pepper flakes
    • ½ tsp kosher salt
    • 3 T raw, sliced almonds (with or without skin)
    • 2 tsp freshly squeezed lemon juice
    • 2 – 3 T freshly grated aged parmesan cheese (optional)
    • Zest of half a lemon



    Preheat the oven to 475 F. Line a sheet pan with parchment paper. 


    Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.


    In a large bowl, whisk together the oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined 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 caramelized and tender, and the almond slices are toasted and golden.


    Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated cheese (optional). Garnish with fresh lemon zest. Serve hot or at room temperature.

    Recipe adapted from: abeautifulplate

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