I grew up loving broccoli, probably because I usually ate it during Sunday dinner at Grandma’s house, steamed and drizzled with melted butter and lemon juice. Now, when my grandson, daughter and son-in-law come over for Sunday dinner, I often serve fresh, flavorful roasted broccoli with olive oil, lemon, garlic and Parmesan, a vegetable side dish that’s quick and easy, but impressive enough for company. It’s a favorite of my son-in-law and just about everyone else.
This roasted broccoli recipe is adapted from Ina Garten’s popular version, but it’s slimmed down in terms of calories, price, and prep time. Ina’s recipe uses lots of olive oil and is garnished with expensive pine nuts. I’ve cut down the amount of oil and used less expensive sliced almonds for garnish. My version also uses Montreal steak seasoning, a combination of garlic, salt, pepper and dried herbs, so you don’t have to fuss with those separately.
After cutting up, washing and drying two pounds of broccoli, you will have about 1 1/4 pounds of broccoli florets. Spread the florets in a single layer on a foil-lined baking sheet. Drizzle with olive oil, then sprinkle with Montreal steak seasoning. I love Montreal steak seasoning, especially for steaks and burgers, so I always have some on hand. Toss the broccoli pieces with your hands until they are evenly coated with oil and spices.
Roast the broccoli at 425 degrees for about 20 minutes, or until browned on the edges.
While the broccoli is in the oven, prep the rest of the flavorings. Toast 3 tablespoons sliced almonds in a dry skillet until they are golden. Zest and juice one lemon, so you have 2 teaspoons finely chopped lemon zest and 3 tablespoons fresh lemon juice. Finely grate 3-4 tablespoons of Parmesan cheese. I used imported Parmigiano Reggiano for this recipe, but you can use less expensive Parmesan if you prefer.
Once the broccoli is roasted, simply combine it with the rest of the ingredients and serve.
Slimmed-Down Roasted Broccoli
- 2 pounds fresh broccoli
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Montreal steak seasoning
- 3 tablespoons sliced almonds
- 3 tablespoons finely grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely chopped lemon zest
- Preheat the oven to 425 degrees. Cut the broccoli into bite-size florets, removing and discarding most of the stems. Wash the florets in a colander and dry with a clean kitchen towel. Line a large baking sheet with foil.
- Spread the broccoli florets in a single layer on the baking sheet, drizzle with olive oil and sprinkle with Montreal steak seasoning. Toss with your hands until the broccoli pieces are evenly coated with oil and spices. Roast the broccoli at 425 degrees for about 20 minutes or until browned on the edges.
- Meanwhile, toast the sliced almonds in a dry skillet on medium high heat, stirring, about 3 minutes or until golden and fragrant. Remove almonds from skillet and set aside. Prepare lemon juice, lemon zest and Parmesan cheese.
- When the broccoli is roasted, combine with lemon juice, lemon zest and Parmesan in a serving bowl, then sprinkle with almonds.