Ingredients
- 1/3 cup olive oil, not extra virgin shopping list
- zest of 1/2 lemon shopping list
- 2 teaspoons lemon juice shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/8 teaspoon red pepper flakes shopping list
- 1 1/2 teaspoons ranch seasoning, dry powder shopping list
- 5 cloves garlic, minced shopping list
- 2 1/2 pounds broccoli crowns, washed and chopped or florets picked apart shopping list
- 1/4 cup almonds, raw and sliced shopping list
- 1/3 cup parmesan cheese, grated shopping list
How to make it
- *Preheat the oven to 450 degrees F, or to 475 degrees F for crispier broccoli.
- *In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, ranch seasoning, and garlic.
- *Add the broccoli and toss to coat.
- *Spread the broccoli onto a large rimmed baking sheet.
- *Roast for 10-12 minutes.
- *Flip the broccoli and add the almond slices to the sheet.
- *Roast until the broccoli reaches desired tenderness, about 5-10 minutes. Keep a close eye on the almonds, as they can burn quickly.
- *Transfer the broccoli and almonds to a plate.
- *Sprinkle with parmesan.
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