Crack Broccoli is so appealing, so inherently delicious that even children would be excited to eat their vegetables if they were all like this. Crunchy, slightly sweet broccoli is roasted to a crisp golden brown and coated with tangy, fragrant spices and bright lemon flavors to maximize your tastebuds' joy! Crispy toasted almonds and sharp parmesan cheese just make comparing Crack Broccoli to other vegetable dishes simply unfair. This is a speedy side dish that will make you crack a smile!
Ingredients• 1/3 cup olive oil, not extra virgin • zest of 1/2 lemon • 2 teaspoons lemon juice • 1 1/2 teaspoons salt • 1/2 teaspoon ground black pepper • 1/8 teaspoon red pepper flakes • 1 1/2 teaspoons ranch seasoning, dry powder • 5 cloves garlic, minced • 2 1/2 pounds broccoli crowns, washed and chopped or florets picked apart • 1/4 cup almonds, raw and sliced • 1/3 cup parmesan cheese, grated
Preheat the oven to 450 degrees F, or to 475 degrees F for crispier broccoli.
In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, ranch seasoning, and garlic.
Add the broccoli and toss to coat.
Spread the broccoli onto a large rimmed baking sheet.
Roast for 10-12 minutes.
Flip the broccoli and add the almond slices to the sheet.
Roast until the broccoli reaches desired tenderness, about 5-10 minutes. Keep a close eye on the almonds, as they can burn quickly.
Transfer the broccoli and almonds to a plate.
Sprinkle with parmesan.