Roasted Broccolini With Garlic Almond Crunch (Printable Version)
Tender roasted broccolini topped with golden garlic almond crunch and fresh lemon zest.
# Ingredient List:
→ Vegetables
01 - 1 lb broccolini, trimmed
→ Oils & Fats
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
→ Seasonings
04 - ½ tsp sea salt
05 - ¼ tsp black pepper
→ Garlic Almond Crunch
06 - ⅓ cup sliced almonds
07 - 2 cloves garlic, finely minced
08 - Zest of 1 lemon
→ Finishing
09 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccolini with 1½ tbsp olive oil, sea salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 15–18 minutes, turning halfway through, until broccolini is tender with slightly crisp edges.
04 - While broccolini roasts, heat remaining ½ tbsp olive oil and butter in a skillet over medium heat. Add garlic and sliced almonds. Sauté, stirring constantly, for 2–3 minutes until almonds are golden and garlic is fragrant. Remove from heat and stir in lemon zest.
05 - Arrange roasted broccolini on a serving platter. Top evenly with garlic almond crunch. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- It turns a humble vegetable into something people actually fight over at the table.
- The garlic almond crunch tastes like something from a restaurant but takes barely any effort.
02 -
- Almonds go from perfectly toasted to burnt in seconds, so remove the skillet from heat the moment they turn golden.
- Crowding the baking sheet will steam the broccolini instead of roasting it, so use two sheets if necessary.
03 -
- Regular broccoli florets work just as well if broccolini is unavailable, just extend the roasting time by a few minutes.
- For a fully vegan version, replace the butter with an additional tablespoon of olive oil and you will not lose much at all.