Oxmoor House MARCH 2010
1. Preheat oven to 475°.
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. 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. 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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