Roasted broccoli amandine is a unique take on an old classic. We swap the green beans for broccoli, and roast it until it's crispy, then toss it with a delicious, lemony almond topping for an easy side dish that works for busy weeknights and holidays alike!
On a baking sheet lined with parchment paper, toss the broccoli with 2 tablespoon of olive oil.
Roast for 15-25 minutes, until the broccoli is to desired doneness.
Meanwhile, heat a small skillet over medium heat, with no oil. Once hot, add the almonds, and toast until golden brown, tossing frequently. This should take about 5-10 minutes.
Remove the almonds from the skillet, and set aside.
Heat 1 tablespoon olive oil in the same skillet over medium heat.
Saute the shallot and garlic for 5-7 minutes, until very soft and fragrant.
Remove from the heat and stir in the toasted almonds, lemon zest, and juice.
Toss with the roasted broccoli in a large bowl, and season with salt and pepper to taste.