
A simple yet elegant dish featuring the earthy sweetness of roasted purple sprouting broccoli, balanced with the richness of Jersey cream and the crunch of toasted almonds.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
In a bowl, toss the purple sprouting broccoli with olive oil, minced garlic, salt, and pepper. Add thyme sprigs, if using.
Spread the broccoli in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the broccoli is tender and slightly charred around the edges.
While the broccoli is roasting, toast the flaked almonds in a dry frying pan over medium heat until golden brown, stirring frequently. Set aside.
Once the broccoli is cooked, transfer it to a serving dish.
Drizzle the Jersey cream over the roasted broccoli.
Sprinkle the toasted almonds and lemon juice over the top.
Serve immediately.
Nutrition per serving (203g)
For extra flavor, add a pinch of red pepper flakes to the broccoli before roasting.
If you don't have Jersey cream, heavy cream or double cream can be substituted.
The broccoli can also be grilled instead of roasted for a smoky flavor.
To make it a more substantial meal, serve with a poached egg on top.
Make sure to not overcrowd the baking sheet for even cooking.
Oven
Baking sheet
No wine pairing suggestions available for this recipe.