chelsea'srecipes

1/3 cup whole almonds
Kosher salt
1 pound Brussels sprouts, trimmed and halved
1 pound broccoli florets, trimmed to about the size of the Brussels
2 tablespoons extra-virgin olive oil
Grated zest of 1 lemon

Preheat oven to 450 degrees.

Put the almonds in a food processor and pulse several times; you want a mix of large chunks and fine ground nuts.

Cook Brussels sprouts in a large pot of boiling salted water 2 minutes. Add broccoli and cook 2 minutes longer. Drain. Plunge into a bowl filled with ice and water to cool. Drain well.

Heat a cast-iron skillet over medium-high heat. Add oil then vegetables. Toss in the almonds. Transfer to the oven. Roast until the vegetables are tender and browned in spots, about 5 to 7 minutes.

Sprinkle with 1/2 teaspoon salt and lemon zest. Toss to combine.