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Crack Broccoli Recipe

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This recipe for Crack Broccoli is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11/2 lbs broccoli crowns
1/4 c olive oil
4 garlic cloves pressed
large pinch dried red pepper flakes
1/2 tsp kosher salt
3 Tbsp raw sliced almonds
2 tsp freshly squeezed lemon juice
2-3 Tbsp freshly grated aged pecorino cheese
Zest of half a lemon
Directions:
Directions:
Preheat oven to 460º NOTE: the high temperature ensures even and deep caramelization and crispy florets - if your oven runs hot or if you prefer less crispy florets, reduce oven temperature by 10-15º and adjust cooking time as necessary.

Line a baking sheet with foil. Trim broccoli to large bite size pieces, slice large florets in half lengthwise. In large bowl, whisk together olive oil, pressed garlic, and red pepper flakes. Add broccoli and toss until evenly coated. Arrange broccoli cut side down on the lined pan setting them slightly apart.

Roast broccoli for 10-12 minutes. Remove from oven and turn the broccoli over. Sprinkle pan with almonds. Roast for an additional 8-10 minutes or until broccoli is evenly caramelized and fork tender and almond slices are toasted golden.

Transfer to a platter, toss gently with lemon juice and top with grated cheese. Garnish with lemon zest.

 

 

 

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