Crispy tenderstem broccoli with lemon and almonds
This roasted tenderstem broccoli with lemon and sliced almonds is a flavorful but healthy side dish that comes together in less than 20 minutes.
Equipment
- Sheet pan
Ingredients
- 1 Bunch broccolini
- 1 tbsp Olive oil
- ¼ t. Kosher salt
- ½ Lemon
- 1 ½ tbsp Sliced almonds
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Snip a ¼ inch off the broccolini stems and then carefully spread them apart on a sheet pan. If the stems are very thick, half them lengthwise. Drizzle 1 tbsp of olive oil and sprinkle ¼ t. kosher salt over the broccolini.
- Carefully massage the oil into the broccolini stems and florets - tossing them around gently.
- Place them evenly spread apart on the sheet pan and roast for 12 minutes. Carefully remove the pan and sprinkle sliced almonds on top.
- Roast 5 more minutes until almonds are brown and nutty. Remove from the oven and squeeze fresh lemon juice on the broccolini. Serve immediately.
Notes
1 bunch of broccolini serves two people. You can buy more than one bunch and adjust the recipe accordingly. Only use one bunch per sheet pan so the florets get nice and crispy.
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