I grew up loving broccoli, probably because I usually ate it at my grandmother’s house on Sundays, steamed and dressed with melted butter and a squeeze of lemon. Now I serve a brighter, lighter version to my family: roasted broccoli with olive oil, lemon, garlic notes and Parmesan. It’s quick to make, full of flavor, and fancy enough for company—my son‑in‑law’s favorite and a hit with everyone who tries it.
This recipe is adapted from Ina Garten’s well‑known roasted broccoli, but I’ve simplified it to cut calories, cost and prep time. Instead of a generous pour of oil and pricey pine nuts, I use less olive oil and toasted sliced almonds. I also rely on Montreal steak seasoning—a ready blend of garlic, salt, pepper and dried herbs—so you don’t need to measure several spices.
Broccoli on Baking Sheet
After trimming, washing and drying 2 pounds of broccoli you’ll have about 1 1/4 pounds of florets. Arrange the florets in a single layer on a foil‑lined baking sheet, drizzle with olive oil and sprinkle with Montreal steak seasoning. Toss the florets with your hands so each piece is evenly coated.
Roast at 425°F (220°C) for roughly 20 minutes, or until the edges are nicely browned and slightly crisp.
While the broccoli roasts, toast 3 tablespoons of sliced almonds in a dry skillet over medium‑high heat, stirring often, until they become golden and fragrant—about 2–3 minutes. Zest and juice one lemon to yield about 2 teaspoons finely chopped zest and 3 tablespoons fresh juice. Finely grate 3–4 tablespoons of Parmesan; Parmigiano‑Reggiano is lovely if you have it, but standard Parmesan works well here.
Four bowls containing broccoli ingredients
When the broccoli is done, transfer it to a serving bowl and toss with the lemon juice, lemon zest and grated Parmesan. Sprinkle the toasted almonds on top and serve immediately.
Slimmed-Down Roasted Broccoli
Ingredients
- 2 pounds fresh broccoli
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Montreal steak seasoning
- 3 tablespoons sliced almonds
- 3 tablespoons finely grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely chopped lemon zest
Instructions
- Preheat the oven to 425°F (220°C). Cut broccoli into bite‑size florets, discarding most of the stems. Rinse in a colander and dry thoroughly with a clean towel. Line a large baking sheet with foil.
- Arrange the florets in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with Montreal steak seasoning. Toss by hand until evenly coated. Roast for about 20 minutes, until edges are browned.
- Meanwhile, toast the sliced almonds in a dry skillet over medium‑high heat, stirring, until golden and fragrant (about 2–3 minutes). Remove and set aside. Prepare the lemon juice, lemon zest and Parmesan.
- When the broccoli is done, transfer it to a serving bowl. Toss with lemon juice, lemon zest and Parmesan, then sprinkle the toasted almonds over the top and serve immediately.
Notes
This version is adapted from a Barefoot Contessa recipe, simplified to reduce oil and cost while keeping bold flavor.
Nutrition (per serving)
Calories: 159 kcal • Carbohydrates: 9 g • Protein: 6 g • Fat: 13 g • Fiber: 3 g
