This is a delicious side that goes well with baked trout, air-fried shrimp or even a delicious roast beef or chicken 😍 and it’s very easy! Just throw everything into an oven safe casserole dish, season and bake low and slow!
This method works well for a variety of vegetables but I really love the combination of bell pepper, broccoli and artichoke bottoms! It works out well because all veggies need a bit longer to become tender in the oven so the cooking time is the same.
I use fresh broccoli and bell pepper and canned artichoke bottoms, although I think artichoke hearts would work too!
I like to keep the seasoning simple: salt, pepper, ghee and some chopped chives 😍
To serve 2-3 you need:
1 large head of broccoli 🥦
1 can of artichoke bottoms, about 6-7
1 large bell pepper 🫑
Ghee or another ancestral fat like avocado oil
Salt and pepper 🧂
Chives 🌿
How to:
Preheat the oven to about 300°F
While that’s heating up, chop the bell pepper and broccoli into bit size pieces. Drain the artichoke bottoms and pat dry. Depending on their size, you may want to slice them in halve or into quarters.
Coat everything in ghee or another ancestral fat of your choice, and season with salt and pepper. Place into a casserole dish and sprinkle with finely chopped chives!
Place into the oven and bake for 40 minutes. Then check on it, move around the veggies and continue to bake until you’ve reached desired tenderness. Usually about another 20 minutes!
We served ours with drizzled tahini for a Mediterranean flair 😍
I really love Seeds of Collaboration Tahini, especially the pesto flavor. You can save 20% on your order using code cure.eated.