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For crispy broccoli, preheat oven to 475 degrees F. (For less crispy florets, preheat oven to 450 degrees F.)
Wash and cut broccoli florets from thick stalk.
Slice or pick apart florets into individual pieces or about 1/2 inch thick broccoli steaks.
In a large mixing bowl, whisk together olive oil, zest of 1/2 lemon, 2 tsp lemon juice, salt, pepper, red pepper flakes, ranch dry seasoning powder, and garlic.
Toss broccoli florets into bowl and coat well.
Spread onto a large rimmed sheet pan.
Bake in oven 10-12 minutes.
Remove pan from oven and flip broccoli over. Sprinkle almonds onto the baking sheet.
Bake for another 5-10 minutes or until desired tenderness is reached. TIP: Almonds will toast quickly. Only add them the last 5 minutes of baking.
Remove from oven and sprinkle with grated parmesan cheese.