Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
Category: Side Dish
Cuisine: not set
1-1/2 pounds fresh broccoli florets (about 12 cup
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper divided
1/4 cup chopped almonds
2 teaspoons grated lemon peel
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