Best Roasted Broccoli With Lemon And Almonds Recipes

ROASTED GARLIC LEMON BROCCOLI

Roasted Garlic Lemon Broccoli image

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Provided by NERDYCHEESECAKE

Categories Side Dish Vegetables Broccoli

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g

LEMON PEPPER ROASTED BROCCOLI

Lemon Pepper Roasted Broccoli image

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds fresh broccoli florets (about 12 cups)
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper, divided
1/4 cup chopped almonds
2 teaspoons grated lemon zest

Steps:

Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan., Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BROCCOLI WITH LEMON AND ALMONDS

Roasted Broccoli with Lemon and Almonds image

This side pairs well with broiled fish, fried chicken, and Apricot-Bourbon Glazed Ham.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

2 bunches broccoli, cut into florets (12 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons grated lemon zest and 3 tablespoons lemon juice (from 2 lemons)
1/4 cup chopped toasted almonds

Steps:

Preheat oven to 450 degrees. On two rimmed baking sheets, toss broccoli with oil and season with salt and pepper. Arrange in a single layer and roast until broccoli is tender and browned in spots, 15 to 18 minutes. Toss broccoli with lemon zest and juice; sprinkle with almonds.

Nutrition Facts : Calories 223 g, Fat 13 g, Fiber 9 g, Protein 11 g, SaturatedFat 2 g

ROASTED BROCCOLI WITH ALMONDS AND CARDAMOM (MALAI BROCCOLI)

Roasted Broccoli With Almonds and Cardamom (Malai Broccoli) image

This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don't be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.

Provided by Tejal Rao

Categories vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 2/3 pounds broccoli florets (from 2 to 3 heads of broccoli)
8 ounces cream cheese, softened
4 tablespoons Greek yogurt
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground or freshly grated whole nutmeg
3/4 cup ground almonds
3 tablespoons lemon juice

Steps:

Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.
Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram