Recipe: $4.88 | Per Serving: $0.81 | Yield: 6 | Jump to Recipe
I highly recommend dressing up your average roasted broccoli with lemon zest, lemon juice, and sliced almonds. You will not regret the few minutes it takes to fancify your side dish – I promise!
I have been making this dish for ages. I think the first time I made it was to take to a friend’s house for dinner when we lived in Peru. That was maybe 5 years ago? I’m not sure why it took quite so long for this recipe to hit the blog, but it probably has something to do with my very flexible method of throwing things together without measurements. Either way, from that first time, I just couldn’t stop eating it – and it is still my favorite way to make broccoli.
Just look at those little browned edges of the broccoli trees! So great. I like to buy bags of lemons since they tend to last quite a while, and they can perk up so many dishes, so I highly recommend you do the same to ensure easy lemon-honey salad dressings, lemon fish & chicken, and lemony broccoli are always right around the corner.
And if you’re reading this in the winter, you’re in luck: broccoli is abundant and cheap just about everywhere these days. Although I priced this based on the usual $2 per pound price, I actually bought this broccoli for 89 cents a pound at Safeway! Roasted broccoli is basically the best though, so it can’t be relegated to just one season, even if that is the best price point. If you’re not Paleo or Whole30, feel free to spruce it up further with Parmesan cheese – your secret’s safe with me.
Paleo: Yep! (And Whole30 too!)
- 2 pounds broccoli florets
- olive oil or avocado oil as needed
- zest from 1 lemon
- 1/4 cup sliced almonds (can also sub chopped walnuts)
- 2–3 Tablespoons fresh lemon juice, divided
- salt & pepper (about 1/4-1/2 teaspoon each)
- optional: red pepper flakes, or Parmesan cheese
- Preheat oven to 425ºF.
- Break apart your broccoli heads into florets. Drizzle with enough oil to lightly coat, and then add the lemon zest and about half the lemon juice. (You can do this in a bowl or directly on the lined sheet pan.) Combine well, then add almonds and sprinkle with salt and pepper and toss to combine.
- Spread onto 2 large parchment- or silpat-lined baking trays. Bake for 25-35 minutes, depending on your roasty toasty preferences.
- Remove from oven and sprinkle with the remaining lemon juice and serve!