Roasted Broccoli with Almonds

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.2g
  • Carbohydrate: 8.6g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 184mg
  • Calcium: 81mg


  • 1 1/4 pounds fresh broccoli crowns (about 3)
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 garlic clove, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons sliced almonds


  1. 1. Preheat oven to 475°.
  2. 2. Cut broccoli into 3-inch-long spears; cut thick stems in half lengthwise. Place broccoli in a single layer on a jelly-roll pan coated with cooking spray.
  3. 3. Combine olive oil and garlic; drizzle broccoli with oil mixture, and toss well. Sprinkle with salt and pepper. Bake at 475° for 14 minutes (do not stir).
  4. 4. While broccoli roasts, cook almonds, stirring constantly, in a small skillet over medium heat 2 minutes or until toasted. Sprinkle roasted broccoli with toasted almonds.
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