With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu. Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs. Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey. Meaning, you don’t need to worry about oven space or soggy vegetables.
Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges. Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well. Enjoy!
Recipe source for Cranberry Almond Roasted Broccoli: Compelled To Cook
- 1 pound broccoli spears
- 1/3 cup dried cranberries
- 1/3 cup sliced almonds
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- as needed cracked pepper
- 2 cloves garlic, minced
- Preheat oven to 400℉.
- Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
- Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.