Active Time

　　10 min

　　Total Time

　　20 min

　　Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears

　　1/2 stick unsalted butter

　　1/3 cup sliced almonds

　　1 tablespoon fresh lemon juice

　　

Step 1

Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.

　　

Step 2

Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.

　　

Nutrition Per Serving

Per serving

　　based on four servings: 194 calories

　　15g fat (7g saturated)

　　29mg cholesterol

　　52mg sodium

　　12g carbohydrate

　　5g fiber

　　6g protein (nutritional analysis provided by Nutrition Data)

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00034Broccoliqq0Almondine-00X30nl-01c30c0-00o30VG-00O2029.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data