Prepare the Broccoli:

Wash the broccoli thoroughly under cold water. Trim the stems and cut the broccoli into bite-sized florets. Optionally, slice the stems into thin rounds to minimize waste and add color to the dish.

Roast the Broccoli:

Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to warm up while you prepare the broccoli. Once the oven is preheated, drizzle the broccoli florets with 2 tablespoons of olive oil. Toss to coat the florets evenly, then spread them out on the hot baking sheet in a single layer.

Roast for 15-20 minutes, stirring halfway through, until the broccoli edges are crispy and slightly caramelized.

Toast the Almonds and Breadcrumbs:

While the broccoli roasts, heat a small skillet over medium heat. Add ¼ cup of sliced almonds and toast for 2-3 minutes, stirring frequently until golden brown. Remove and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter. Once melted, add ¼ cup of breadcrumbs (preferably panko). Stir and toast the breadcrumbs for 2-4 minutes until golden and crispy. Remove and set aside.

Sauté Garlic:

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant, making sure not to burn it. The garlic-infused butter will be drizzled over the roasted broccoli.

Assemble the Dish:

Once the broccoli is roasted and the almonds and breadcrumbs are toasted, transfer the broccoli to a serving platter. Drizzle the garlic butter over the broccoli. Squeeze fresh lemon juice over it, followed by lemon zest. Top with grated Parmesan cheese for a creamy texture.

Add Final Touches:

Sprinkle the toasted almonds and breadcrumbs over the broccoli for added crunch. For a subtle kick, sprinkle with red pepper flakes and garnish with fresh chopped parsley. Add extra Parmesan cheese for an indulgent touch.

Serve and Enjoy:

Your Thanksgiving broccoli is ready to serve! It pairs wonderfully with turkey, stuffing, mashed potatoes, and cranberry sauce.