2 heads broccoli
¼ cup extra virgin olive oil
4 garlic cloves, slightly pressed but leave whole
large pinch of dried red pepper flakes
½ teaspoon Himalayan salt
3 tablespoons raw, sliced almonds (with or without skin)
2 teaspoons freshly squeezed lemon juice + zest
- 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 head and working your way out to the ends, keep any small florets that crumble and fall off for roasting.
- In a large bowl, whisk together the olive oil, garlic cloves, and red pepper flakes. Add the broccoli steaks and gently toss until all the slices are well coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly – you don’t want them to be to cramped, they won’t crisp as well. Sprinkle with salt.
- Roast the broccoli for about 10 to 12 minutes. Remove from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan.
- Roast for an extra 8 to 10 minutes, or until the broccoli is evenly caramelized, a little crispy, tender, and the almond slices are toasted and golden. Transfer the broccoli to a serving plate, toss gently with the lemon juice and the zest. Serve and enjoy.
Whole roasted garlic is delicious, squeeze the roasted clove out of its skin. Its almost like a paste texture and enjoy with you meal.
P.S. It’s flavour is a lot milder 😉