The “Crack” comes from the addicting aspect of this recipe; make this once and it will find it’s way into your regular rotation. I kept nibbling on it while the rest of my dinner was coming together, and realized I’d eaten half the broccoli right out of the pan! Olive oil, garlic, lemon, cheese and toasted almonds with caramelized roasted broccoli steaks – weeknight easy and special enough for company. Many thanks for this go to abeautifulplate.com
1 and 1/2 pounds broccoli crowns (roughly 2 heads)
1/4 cup extra virgin olive oil
4 garlic cloves, pressed
large pinch of dried red pepper flakes
1/2 tsp. kosher salt
3 Tbs. raw sliced almonds (with or without skin)
2 tsp. freshly squeezed lemon juice
2-3 Tbs. freshly grated aged pecorino cheese (I used Parmesan)
Zest of half a lemon
Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into 1/2-inch thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is caramelized and tender, and the almond slices are toasted and golden.
Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated cheese. Garnish with fresh lemon zest. Serve hot or at room temperature. Serves 3-4.
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