Roasted Broccoli With Chili Almond Crunch (Printable Version)

Golden roasted florets crowned with zesty chili almond crunch for a vibrant, flavorful addition to any meal.

# Ingredient List:

→ Vegetables

01 - 1 large head broccoli, cut into florets
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Crunch Topping

05 - 1/3 cup raw almonds, roughly chopped
06 - 1 tablespoon olive oil
07 - 1 small red chili, finely chopped or 1/2 teaspoon chili flakes
08 - 1 small garlic clove, minced
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice
11 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast in the oven for 20–25 minutes, stirring halfway, until broccoli is golden and crisp-tender.
04 - While the broccoli roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the almonds and toast for 2–3 minutes, stirring, until fragrant and golden.
05 - Add the chopped chili and garlic to the almonds. Sauté for 1 minute, until aromatic. Remove from heat.
06 - Stir in lemon zest, lemon juice, and parsley.
07 - Transfer roasted broccoli to a serving platter. Sprinkle generously with the chili almond crunch. Serve immediately.

# Expert Advice:

01 -
  • The contrast between tender roasted broccoli and crunchy spiced almonds makes every bite interesting
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The lemon and chili wake up your palate without overwhelming the natural sweetness of the broccoli
02 -
  • Don't overcrowd the baking sheet or the broccoli will steam instead of roast
  • The almonds can go from perfectly toasted to burned quickly, so keep an eye on them
  • Add the crunch topping just before serving to maintain that irresistible texture contrast
03 -
  • Cut broccoli florets into similar sizes so they roast evenly
  • Room temperature broccoli roasts better than cold from the fridge

Go Back