There might be a lot of disagreement in the nutrition world when it comes to topics like whether or not legumes or grains are actually that bad for you, BUT nearly everyone is in agreement that vegetables can and should be eaten in abundance in ones diet. With that in mind, I'm always on the search for tasty and nutritious vegetable recipes to incorporate into our meals -- because you truly can't eat enough vegetables and it's always hard to get enough servings in our high protein diet.
I stumbled upon this recipe over a year ago, and it's been a staple 'veggie' recipe in our household ever since. I love that you can prep this ahead and then throw in the oven without having to think about it too much. I suggest adding this to your rotation ASAP!
I adapted this recipe from A Beautiful Plate's Crack Broccoli recipe.
Prep time: 15 min
Cook time: 25 min
- 3 crowns of broccoli (~2-3 lbs)
- 8-10 cloves of garlic smashed with the side of a blade
- 1/3 cup of olive oil
- 1 tsp red pepper flakes
- 1/3 cup of sliced almonds
- Freshly grated pecorino cheese (optional)
- Pre-heat the oven to 475 degrees
- Combine smashed garlic, olive oil and red pepper flakes in a small bowl. Mix until combined
- Cut broccoli into 1/2 inch pieces or 'steaks'. The key here is that the pieces are the same thickness to ensure it's evenly cooked through
- In a large bowl, combine the broccoli and olive oil mixture until the broccoli is evenly coated with oil
- Line a large baking sheet with parchment paper and arrange the broccoli on the sheet in one layer. If you need another baking sheet, use one, so the broccoli isn't on top of each other.
- Generously salt the broccoli
- Cook in the oven for 10-12 minutes
- Take the broccoli out of the oven and flip the broccoli over to cook the other side
- Add the sliced almonds
- Bake for another 8-10 minutes until crispy
- Add the percorino romano if using
- Serve and enjoy!