Roasted Broccoli

Ingredients:

2 heads broccoli crowns
60 ml olive oil
4 garlic cloves finely grated
pinch dried red pepper flakes
½ tsp salt
3 Tbsp raw sliced almonds
2 tsp fresh lemon juice
2-3 Tbsp grated pecorino/parmesan cheese
zest of half a lemon

Instructions:

Preheat the oven to 220°C with a rack in the center postion.
Line a sheet pan with aluminum foil. Slice the broccoli into 1 cm steaks.
In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli on the pan, setting them apart slightly. Sprinkle with salt.

Roast the broccoli for 12 to 15 minutes. Flip the broccoli, and sprinkle the almond slices evenly across the pan. Roast for an additional 10 minutes, or until the broccoli is fork tender.

Transfer the broccoli to a platter, toss with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest.

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