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Lemon Broccoli with almonds and parmesan on white plate

Lemon Broccoli

Becca Harris, RD, MHSc
Naturally gluten-free.
This broccoli recipe works well as a side dish. It is the perfect combination of tangy, spicy and nutty.
Course Side Dish
Servings 4
Calories 202 kcal


  • 2 heads broccoli, washed, dried, trimmed and sliced
  • 4 cloves garlic, minced
  • ½ - 1 tsp dried red pepper flakes
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ cup sliced almonds
  • 2 tsp  fresh lemon juice
  • 2 tbsp parmesan cheese (freshly grated)


  • Preheat the oven to 450 °F. 
  • Cover a baking sheet with aluminum foil.
  • Mix together minced garlic, dried red pepper flakes and olive oil in a large bowl. Add cut broccoli into the bowl and toss in the oil mixture until coated.
  • Place the broccoli on the baking sheet.
  • Sprinkle salt over the broccoli and bake in the oven for 10 minutes.
  • Remove the baking sheet from the oven, flip the broccoli and spread the sliced almonds over the baking sheet.
  • Bake for another 8 minutes.
  • Using tongs, transfer the broccoli into the large bowl, and coat with the lemon juice. Then add the parmesan cheese. 
  • Let cool & enjoy!


Tastes best if served immediately. Stores well in refrigerator for 3-4 days.
Keyword appetizer, broccoli, dinner, easy recipe, gluten-free, plant-based, quick