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  • Writer's pictureSusie Csorsz Brown

Blistered Broccoli with Almonds and Mint

Is it a salad? Is it a side? I'll tell you what it is: a yummy start to a meal! You can definitely serve this as a side, or you can toss it with pasta and top with some cheese. Or you can make a bowl of yumminess with the blistered broccoli topped with good tuna, and enjoy with some crusty bread. Or grilled chicken. Or grilled tofu. Or just by itself and enjoy the veggie goodness.

Blistered Broccoli with Almonds and Mint

Yield: 4 - 6 servings


3/4 cup almonds, coarsely chopped

1/4 to 1/2 teaspoon Aleppo or red-pepper flakes

1 large bunch broccoli or cauliflower (about 2 1/2 pounds untrimmed), florets roughly chopped and stalks peeled and sliced 1/4-inch thick

1 large onion, quartered and sliced thin

1/3 cup olive oil, plus more for drizzling

Kosher salt and black pepper

1 cup packed fresh mint leaves or parsley leaves

1 lemon, zested (about 1 teaspoon) then quartered

1 cup packed fresh mint leaves


Heat oven to 375. Line a pan with foil for easy clean up; set aside. Toss broccoli, onion slices, almonds, Aleppo, and toss with olive oil, salt and pepper. Mix well. Bake for 30 - 45 minutes or until well browned in spots and nuts are toasted.

Meanwhile, chop the mint leaves. Set aside.

Set tray on counter, and zest lemon over hot broccoli. Add the chopped mint and toss well. Squeeze the lemon over each serving.


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