Roasted vegetables are always a staple in my home for busy weeknight meals. Roasting is a process that brings out the wonderful flavors of the vegetables. All you need to do is toss your vegetable with olive oil, salt and pepper and roast it until it is just browned on the top.

I am always looking for a new “twist” when preparing my vegetables. There are so many ingredients you can add to them to enhance the depth of the flavor. This particular recipe caught my eye because of the asiago cheese and the almonds, two ingredients I have never used when roasting vegetables.

This recipe is really special. Both the asiago cheese and the almonds added a delicious flavor and texture to the broccoli. I couldn’t get enough of that cheesy goodness combined with the garlic, lemon and almonds. This will definitely be a new “go to” dish for me. I know it will be for you as well. This is a “must try” for sure!

This recipe is courtesy of Healthyseasonalrecipes.com and will serve 4 people who be elated to be eating this yummy broccoli dish!

Ingredients for Roasted Broccoli

1 1/2 pounds broccoli, cut into small florets
3 tbsp. extra-virgin olive oil
2-3 garlic cloves, sliced thin
1/2 tsp. kosher salt
1/4 tsp. pepper
Juice of 1 lemon
3 tbsp. toasted slivered almonds
1/4 cup freshly grated Asiago cheese

Pre-heat oven to 425.

Line a baking sheet with aluminum foil (or just use an aluminum pan, like I did)

In a large bowl, toss the broccoli, oil, garlic, salt, and pepper.

Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes, or until the broccoli florets are crispy and caramelized, but still a little tender.

Check the broccoli after 15 minutes to see how it is cooking. You may have to adjust your timer.

Squeeze the lemon over the broccoli and top with the almonds and cheese. 

Serve hot.

It’s that simple!