Best 7 Toasted Almond Broccoli Recipes

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**Toasted Almond Broccoli: A Symphony of Flavors and Textures**

Broccoli, a nutritional powerhouse, takes center stage in this delectable dish, where it's roasted to perfection, bringing out its natural sweetness and vibrant green hue. The addition of toasted almonds adds a delightful crunch and nutty flavor, creating a harmonious blend of textures. This recipe presents two variations to tantalize your taste buds: a classic version that highlights the inherent flavors of broccoli and almonds, and a zesty lemon-herb version that introduces a refreshing burst of citrus and aromatic herbs. Both variations promise a culinary experience that will leave you craving for more.

Here are our top 7 tried and tested recipes!

TUSCAN CHICKEN WITH TOMATO-BASIL RELISH AND TOASTED ALMOND BROCCOLI



Tuscan Chicken with Tomato-Basil Relish and Toasted Almond Broccoli image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

1/2 cup diced plum tomatoes
2 tablespoons diced red onion
1/4 cup sliced, drained sweet pimientos
1/4 cup snipped fresh basil leaves
1/2 teaspoon balsamic vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3/4 pound boneless, skinless chicken breasts
Olive oil spray
Toasted Almond Broccoli, recipe follows
4 tablespoons sliced almonds
1/2 pound broccoli florets (4 cups)
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

  • A fresh tomato-basil relish tops this simple chicken dish. The broccoli takes only minutes to cook in a microwave oven. It's topped with toasted almonds.
  • Mix tomatoes, onions, sweet pimientos, and basil together in a small bowl. Add vinegar and toss to mix. Add salt and pepper, to taste. Set aside.
  • Place chicken between 2 pieces of waxed paper or aluminum foil and flatten with a meat mallet or the bottom of a heavy skillet to 1/2-inch thick.
  • Heat a large nonstick skillet on medium-high heat and spray with olive oil spray. Add chicken and saute 3 minutes per side. Sprinkle salt and pepper, to taste, on the cooked sides. Divide between 2 dinner plates and spoon the tomato relish on top.
  • Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.
  • Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES



Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

  • Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
  • Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
  • In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
  • In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
  • Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

TOASTED ALMOND BROCCOLI



Toasted Almond Broccoli image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

4 tablespoons sliced almonds
1/2 pound broccoli florets (4 cups)
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.
  • Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

BROCCOLI ALMOND SALAD



Broccoli Almond Salad image

This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 10

1 bunch broccoli (about 1-1/2 pounds)
1 cup mayonnaise
1/4 cup red wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 package (7 ounces) mixed dried fruit
1/4 cup finely chopped red onion
1 package (2-1/4 ounces) slivered almonds, toasted
4 bacon strips, cooked and crumbled

Steps:

  • Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.

Nutrition Facts : Calories 236 calories, Fat 17g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein.

BROCCOLI AND BABY CARROTS WITH TOASTED ALMONDS



Broccoli and Baby Carrots With Toasted Almonds image

Make and share this Broccoli and Baby Carrots With Toasted Almonds recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup sliced natural almonds
1 lb baby carrots
1 head broccoli, trimmed and cut into florets
2 tablespoons butter
1/4 cup chopped shallot
1/2 cup canned reduced-sodium chicken broth or 1/2 cup turkey stock
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
  • Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry in paper towels.
  • Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
  • Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.

Nutrition Facts : Calories 85.8, Fat 5.2, SaturatedFat 1.5, Cholesterol 5.1, Sodium 163.5, Carbohydrate 8.5, Fiber 3.1, Sugar 2.9, Protein 3.2

BROCCOLI WITH ALMONDS



Broccoli with Almonds image

Broccoli with Almonds is a tasty dressed up side dish. Verna Puntigan, Pasadena, Maryland, shares the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon salt

Steps:

  • In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 618mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

PURPLE SPROUTING BROCCOLI WITH ALMONDS



Purple sprouting broccoli with almonds image

The best way to eat greens: tender and topped with crunchy almonds. This simple side of broccoli makes a great accompaniment to Sunday roast

Provided by Mark Sargeant

Categories     Side dish

Time 13m

Number Of Ingredients 3

450g purple sprouting broccoli or thin-stemmed broccoli, tough stems removed
3 tbsp olive oil
25g flaked almonds , toasted

Steps:

  • Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the flaked almonds sprinkled on top.

Nutrition Facts : Calories 94 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Choose the right broccoli: Look for broccoli crowns that are deep green and tightly closed. Avoid crowns with yellow or wilted florets.
  • Wash the broccoli thoroughly: Soak the broccoli in a bowl of cold water for a few minutes to remove any dirt or debris. Drain the broccoli and pat it dry with a paper towel.
  • Toast the almonds: Toasting the almonds brings out their flavor and makes them more crunchy. You can toast the almonds in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Use a high-quality olive oil: A good olive oil will add flavor and richness to the dish. Look for an extra virgin olive oil that is made from 100% Italian olives.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its flavor and nutrients.
  • Serve the broccoli immediately: Toasted almond broccoli is best served immediately after it is cooked. The broccoli will start to lose its flavor and texture if it sits for too long.

Conclusion:

Toasted almond broccoli is a quick and easy side dish that is packed with flavor and nutrients. It is a great way to get your daily dose of vegetables and it is also a good source of protein and fiber. This dish is also versatile and can be served with a variety of main courses.

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