Growing up, I only ever ate dirt-flavored raw broccoli or bland steamed broccoli. It wasn’t until I was in college that I realized there are lots of other ways to prepare this veggie. Now, I love having it as a side dish several times a week.
One of my favorite ways to make broccoli is to bake it. The easiest baked broccoli recipe is simply to drizzle bite-sized florets with oil, salt, and pepper before popping them into the oven. You get a nice, crispy floret on top, a tender stem below, and a ton more flavor than with other methods.
While that basic recipe is delicious and definitely a go-to, I wanted to up my broccoli game a little bit. After making these Spicy Sriracha Green Beans, I thought I’d try my hand at dressing up another veggie, and what better candidate than broccoli?
This recipe has a bit of everything – sliced almonds, parmesan cheese, garlic, lemon zest, and even a sprinkling of ranch dressing powder! Yum… What’s not to love about all that?
This is about as easy as it gets. Combine all of the ingredients aside from the almonds and parmesan, and drizzle it over the broccoli, tossing to coat. After baking for 10 minutes, sprinkle the almond slices over everything, and bake for another 5-10 minutes. Then, remove from the oven and top with parmesan!
You’ll never look at broccoli the same way again! With just a few ingredients and fifteen minutes in the oven, even the most skeptical broccoli hater will want a second helping! Don’t say we didn’t warn you…
Serves 4-6; 5 minutes prep, 15 minutes cook time
- 2.5 lb. broccoli crowns
- 1/3 cup olive oil
- 1/2 tablespoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Dash of red pepper flakes
- 1 1/2 teaspoons ranch seasoning dry powder
- 5 cloves garlic, minced
- 1/4 cup raw sliced almonds
- 1/3 cup grated parmesan cheese
- Preheat oven to 450°.
- Wash and cut broccoli florets into bite-sized chunks.
- Whisk together olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, ranch dry seasoning powder, and garlic in a large bowl. Toss broccoli florets into bowl and coat well.
- Spread onto a large rimmed sheet pan and bake for 10-12 minutes.
- Remove from oven and flip broccoli over. Sprinkle almonds onto the baking sheet and bake for another 5-10 minutes or until desired tenderness is reached. (Note: Almonds crisp and burn quickly, so keep an eye on them!)
- Remove from oven and sprinkle with grated parmesan cheese.
Recipe adapted from Swanky Recipes.