Roasted Baby Broccoli with Toasted Almonds & Lemon

Roasted Broccolini with Lemon and Parmesan

Though a quick steam in the microwave serves a purpose when it comes to my weeknight vegetable routine, sometimes I’m looking for a side dish with a bit more excitement. Vegetables take on unexpected flavors and textures when roasted in the oven, requiring only the simplest ingredients. The key lies in matching the appropriate oven temperature to the density of the vegetable. High temperatures are good for baking French fries. Lower temperatures work well for concentrating the juices of oven-cured tomatoes.

Baby broccoli with its hearty stems and airy buds falls in the middle. Baby broccoli evolved as a natural hybrid, not genetically modified, of broccoli and Chinese Kale, and is commonly found under the trademarked name Broccolini. I love the flavor, which is reminiscent of broccoli with notes of asparagus.

Baby Broccoli with Toasted Almonds & Lemon

1 bunch baby broccoli (about 1/2 pound, or 228 g), leaves and bottoms of stems trimmed

1 1/2 teaspoons (7.5 ml) extra-virgin olive oil

1/2 teaspoon lemon zest

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons (13.8 g) sliced almonds

1/2 teaspoon lemon juice

 

Preheat oven to 400°F (200°C). Line sheet pan with parchment paper or a silicone baking mat. Arrange the baby broccoli in two rows on the pan, with the floret ends pointing toward the middle. Drizzle with olive oil and sprinkle with lemon zest, salt and pepper, and toss to coat. Spread almonds in a single layer on free spaces on the pan. Bake until stems are tender, about 12-15 minutes. Sprinkle with lemon juice and toasted almonds and toss to coat.

Prep time: 10 minutes

Cook time: 12-15 minutes

Makes 4 servings

Nutrition Facts (per serving): 75 calories, 4 g total fat (0 g saturated fat, 0 g trans fat), 120 mg sodium, 0 mg cholesterol, 9 g total carbohydrate (4 g fiber), 3 g protein, 5% DV iron, 6% DV calcium, 35% DV Vitamin A, 123% DV Vitamin C.

 

You might also enjoy:

Lemon Basil Grilled Asparagus with Parmesan & Walnuts

Creamed Spinach

My Book: Clean Eating For Busy Families

Roasted Baby Broccoli with Toasted Almonds & Lemon

Roasted Broccolini with Lemon and Parmesan

By Team Michelle Dudash Published: January 10, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 12-15 mins
  • Ready In: 22 mins

Simple baked baby broccoli with toasted almonds and light lemon zest.

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C). Line sheet pan with parchment paper or a silicone baking mat. Arrange the baby broccoli in two rows on the pan, with the floret ends pointing toward the middle. Drizzle with olive oil and sprinkle with lemon zest, salt and pepper, and toss to coat. Spread almonds in a single layer on free spaces on the pan. Bake until stems are tender, about 12-15 minutes.
  2. Sprinkle with lemon juice and toasted almonds and toss to coat.
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