Go Back
Roasted broccoli with lemon in a white serving bowl.
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Roasted Broccoli with Almonds and Garlic

This oven roasted broccoli recipe is super easy to prepare. The addition of so many spices make it the perfect flavorful side dish!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Vegetable
Cuisine: American
Keyword: Broccoli, Roasted Broccoli
Servings: 6 servings
Author: Kyle

Special Equipment

  • Half sheet baking pan (~18" x 13")


  • 3 pounds broccoli , washed and dried; or 2 pounds of bagged broccoli florets
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup slivered almonds
  • 4 cloves garlic, sliced thinly
  • 2 teaspoons chopped fresh rosemary
  • ¼ teaspoon red pepper flakes
  • ½ lemon, zested and juiced


  • Preheat oven to 400℉.
  • Cut the broccoli florets off the thick stems leaving about a 1" stem with the floret. If some florets are large, cut them in half so that they are all somewhat the same size. Wash and dry the florets.
  • Line a baking sheet with parchment paper or aluminum foil.
  • Huddle the broccoli florets together in the middle of the baking sheet. Drizzle the olive oil on the broccoli and toss with your fingers. Spread the florets out on the baking sheet so that there is space between each floret.
  • Sprinkle with salt and pepper.
  • Place in oven and set time for 15 minutes.
  • Take the broccoli out of the oven and sprinkle evenly with almonds, garlic, rosemary and red pepper flakes. Bake for 10 minutes more (the broccoli should be slightly brown on some of the edges).
  • Transfer the broccoli to a serving bowl. Squeeze the juice from half of a lemon and toss. Sprinkle with lemon zest and serve!


Broccoli Roasting Tips
  1. Try to cut or pull apart the broccoli florets so that they are somewhat the same size. This way they will all end up with the like tenderness after baking.
  2. Make sure the broccoli is dry after washing it.
  3. Don't crowd the baking pan. Crowding will cause steaming instead of roasting. This recipe will fill one pan.
  4. The broccoli shrinks a bit in size during the roasting. I often will double the recipe. If you do, be sure to use two pans.
  5. Leftovers can be kept in the fridge for a couple of days. I love to add any leftovers to pasta or rice the next day.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!