Roasted Broccoli with Citrus Glaze

Roasted Broccoli with a citrus glaze and crunchy cayenne almond topping



2 medium heads of broccoli

olive oil and salt and pepper for roasting

1/4 grated parmesan cheese


1/4 cup olive oil

2 TB freshly squeezed orange

grated zest of 1/2 of orange

2 TB freshly squeezed grapefruit juice

2 Tb freshly squeezed lemon juice

grated zest of 1 lemon

2 TB honey

1 TB white balsamic vinegar

1 TB freshly grated ginger

1 TB chopped lemongrass

Salt and pepper to taste

Crunchy Topping:

1/2 cup slivered almonds

2 TB butter

2 TB brown sugar

1/8 tsp cayenne pepper


Preheat oven to 400 degrees

Chop broccoli into small “trees” and place on baking sheet, making sure there is space between the florets

Drizzle with olive oil and sprinkle with salt and pepper

Roast for 15-20 minutes, or golden brown.  If desired, you may loosen with a spatula halfway through cooking time

When golden brown, remove from oven and sprinkle with parmesan cheese and return to oven until cheese has melted  3-5 minutes

While broccoli is cooking, prepare the topping and glaze


Melt butter and brown sugar in a small saucepan over medium low heat.  Add the cayenne pepper

Add almonds and cook until the almonds are golden brown – be careful to continue to stir so the almonds do not burn

Spread cooked almonds on wax or parchment paper to cool


Whisk olive oil, balsamic vinegar, orange juice, grapefruit juice, lemon juice and zests in a medium bowl

Whisk honey into mixture until well blended

Stir in ginger and lemongrass

Remove broccoli from oven when parmesan cheese has melted and place on serving platter

Drizzle with citrus glaze

Top with crunchy almonds