A simple dish that shows how good extra virgin olive oil can transform an everyday recipe.
The broccoli is roasted until golden and slightly crispy, with toasted notes that contrast with the freshness of the lemon and the salty touch of the Parmesan. The almonds add texture, while the EVOO envelops everything with intensity and character.
A quick, healthy, and flavorful recipe, perfect as a side dish or light meal.
Ingredients
For 2–4 people
- 1 head of broccoli
- 2 cloves of garlic
- 1 tablespoon of lemon juice
- 2–3 tablespoons of Olvero EVOO
- 2 tablespoons of Parmigiano Reggiano cheese
- ½ teaspoon of salt
- ¼ cup of sliced or chopped almonds
- Chili (optional)
Preparation
- In a mortar, crush the garlic, salt, and chili until a paste forms. Add the olive oil and mix well.
- Cut the broccoli into long florets (vertical cut for better caramelization).
- Mix the broccoli with the oil and spread it on a baking sheet without crowding.
- Bake at 200°C (390°F) for 10–15 minutes.
- Add the almonds and bake for 5 more minutes, until golden.
- Remove from the oven, add the lemon juice and Parmesan.
- Finish with a drizzle of raw EVOO.
Tips
- Vertical cut → more surface = more caramelization
- Don't crowd → otherwise, the broccoli steams instead of roasting
- Enough oil → key for golden and flavorful results
- Final drizzle of raw oil → enhances aroma and flavor
Common mistakes
- Taking it out too soon → loses flavor and texture
- Putting too many pieces together → becomes soft
- Forgetting to watch it → broccoli burns quickly
How to serve
Perfect with:
- grilled meats
- baked fish
- as a topping on toast with EVOO
Olvero Touch
The use of quality EVOO makes all the difference: it adds depth, enhances toasted flavors, and provides that slight spicy kick that elevates the dish.
