Roasted Broccoli with Orange Zest and Almonds
Everyday broccoli takes on a whole new profile when roasted until the florets turn crispy and golden at the edges. This easy, five-ingredient recipe includes a double dose of orange—zest and juice—and a handful of toasted almonds that yield a flavor-rich dish.
- 3 lb. (1.5 kg) broccoli
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. fresh orange juice
- 2 tsp. shredded orange zest
- 1/4 cup (2 oz./60 g) almonds, toasted and coarsely chopped
Preheat an oven to 425°F (220°C).
Trim the broccoli and cut it into florets. In a large bowl, toss the broccoli with 3 Tbs. of the olive oil. Transfer to a rimmed baking sheet and season with salt and pepper. Roast until the broccoli is just tender and begins to brown, about 25 minutes.
Transfer the broccoli to a serving dish and drizzle with the remaining 1 Tbs. olive oil and the orange juice. Sprinkle with the orange zest and almonds and serve immediately. Serves 8.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).