This ranch-seasoned roasted broccoli is crisp around the edges, brightened with lemon, and finished with Parmesan. It is an easy way to make a simple vegetable feel a little more exciting for family dinner.
A QUICK NOTE
Dry the broccoli well before seasoning so it roasts instead of steaming. Add the sliced almonds only after flipping the broccoli and watch them closely—they can go from toasted to burned quickly.
ROAST TIME
15–22 minutes
INGREDIENTS
⅓ cup regular or light olive oil
Zest of ½ lemon
2 teaspoons lemon juice
1½ teaspoons kosher salt
½ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes
1½ teaspoons dry ranch seasoning
5 garlic cloves, minced
2½ pounds broccoli crowns, cut into evenly sized florets
¼ cup raw sliced almonds, optional
⅓ cup grated Parmesan cheese
DIRECTIONS
1. Preheat the oven to 450°F. For extra-crispy broccoli, preheat to 475°F.
2. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, salt, black pepper, red pepper flakes, ranch seasoning, and garlic.
3. Add the broccoli and toss until evenly coated.
4. Spread the broccoli in a single layer on a large rimmed baking sheet.
5. Roast for 10–12 minutes, then flip the broccoli. Sprinkle the sliced almonds over the pan, if using.
6. Continue roasting for 5–10 minutes, until the broccoli reaches your preferred tenderness. Watch the almonds closely so they do not burn.
7. Transfer the broccoli and almonds to a serving dish and sprinkle with Parmesan.
