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Dinner recipe · from the recipe book

Lemon-Roasted Broccoli with Parmesan and Almonds

Crisp-edged roasted broccoli florets brightened with lemon zest and juice, finished with nutty toasted almonds and salty Parmesan.

Lemon-Roasted Broccoli with Parmesan and Almonds

Ingredients

  • 6⅔ cups florets600 gBroccolicut into bite-size florets
  • 2 tbsp27 gOlive oil
  • 3 cloves9 gGarlicthinly sliced
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 3½ tbsp whole30 gAlmondsroughly chopped
  • 2½ tbsp grated15 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Cut the broccoli into florets, slice the garlic, chop the almonds and zest the lemon before you start roasting.
  3. On the sheet pan, toss the broccoli with the olive oil, salt, black pepper and red pepper flakes, then spread it in a single layer.
  4. Roast the broccoli for 12 minutes, then scatter the garlic and almonds over it and toss.
  5. Roast 8 to 10 minutes more, until the broccoli is tender with browned, crisp edges and the almonds are toasted.
  6. Remove the pan, drizzle the broccoli with the lemon juice, sprinkle with the lemon zest and Parmesan, toss gently and serve warm.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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