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Mind-Blowing Broccoli: Gluten Free, Dairy Free, Vegan

11:13 PM



Yeah, broccoli! It's one of those underrated vegetables, you know? The kind you ate as a kid, except it came from the freezer or baked into casserole and you had to be forced to eat it and you hated the fact that it even existed. I remember the day I discovered fresh spinach—whaaat, spinach isn't that stinky, soggy, green-juice freezer brick?!—and I was just so shocked and amazed. Same with brussels sprouts—it was always like, you should be thankful that spinach isn't brussels sprouts, but they're actually amazing.



So Tanya's still out of town and I still have this limited list of ingredients (you can read about this Ultimate Candida Diet business here), but it's fine because roasted veggies are easy and awesome. Of all the ways to prepare veggies, this is my absolute favorite. They caramelize a little bit (which tastes sweet after some time without sugar) and they get a little airy/crispy (which is great after some time without salty snacks). Plus, all you really need is the veggie itself, some olive oil and some salt!



Ingredients:
serves two (or a hungry one)

1 large bunch of broccoli
salt
olive oil
red pepper flakes
1 lemon

preheat your oven to 425˚F

1. Wash + Cut Your Broccoli
Wash the bunch and dry it. This is important! Wet broccoli makes soggy broccoli. I washed the bunch, then shook the water out over the sink. Cut it into large florets and then pat it dry with a paper towel. 

2. Prep Your Broccoli
Spread the florets out on a baking sheet and drizzle them with olive oil (2-3 tbsp). I always take a minute to rub the tops into the oil on the baking sheet so that it's evenly distributed. Sprinkle a few pinches of salt (about 1/2 tsp.) and red pepper flakes over the top. 

3. Roast + Finish
Roast your broccoli for 20 minutes, or until some of the florets start to brown. If you want them to cook evenly, toss them a few times. I skip this step because I like it when one side gets dark! When they're ready, take them out and drizzle a bit more olive oil over the top. Cut your lemon in half and squeeze the juice of one half over your broccoli. Toss it again and serve!



So delicious. Enjoy!


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