Slow Roasted Lemon Broccoli šŸ„¦

Broccoli is one of our favorite vegetables and is so versatile! We enjoy it grilled, air fried with curry, steamed with butter or slow roasted in the oven šŸ¤© the possibilities are endless!

Today I am making a dish that was very common in my school lunch! Roasted broccoli with lemon and sea salt šŸ„¦šŸ‹šŸ§‚

Although my school broccoli was roasted with Parmesan as well, I am swapping that for a ghee or tahini drizzle, the choice is yours! Both are a great source of healthy fats that make the nutrients in the broccoli more bioavailable šŸ˜‰

You only need a few ingredients:

A large broccoli crown šŸ„¦

Flaked Sea salt šŸ§‚

Lemon juice šŸ‹

Ghee or macadamia oil for coating prior to cooking šŸ§ˆ

Butter, ghee and/or tahini for serving šŸ½

My favorite tahini is from Seeds of Collaboration, especially the pesto variation is super yummy! You can save 20% using my code cure.eated!

To make:

Preheat the oven to 350Ā° on the bake setting and begin to prepare the broccoli. Cut the crown into even sized florets and place them in an oven friendly dish!

Drizzle the broccoli with a heat stable fat such as ghee or macadamia oil. Sprinkle on the sea salt.

Bake for about 20 minutes, then move around the florets and spritz lemon juice over them. Cook for another 10 minutes or until tender. At the very end, you can crank up the heat to crisp them up a bit šŸ˜

Serve with tahini or extra butter šŸ§ˆ

This dish goes well with roast beef, baked trout, or even pheasant! Dip them in guacamole or olive tapenade or my baba ganoush for a fat fueled appetizer or snack!

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