I find that the addition of rosemary often ‘makes’ the dish and in this case, adding it to broccoli is definitely a treat for your taste buds. Toss some garlic in there for roasting and you’re not only serving some healthy deliciousness to your family but that garlic is going to help ward off cough and cold germs that they encounter once they’re back in school.
Did you know that this tasty veggie has:
- A strong, positive impact on our body’s detoxification system
- May help us solve our vitamin D deficiency epidemic. It has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, it is an ideal food to include in the diet.
- Is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body.
Here’s a photo of the broccoli at Nicholyn Farms as it is starting to crown. They are 100% spray free so they plant basil throughout to help ward off harmful pests. Cool!.
I added some toasted almonds because you know I love my crunch but you can use pine nuts, walnuts, sunflower seeds, or whatever you’re craving at that moment. I love pine nuts but I refuse to pay the outrageous price they are asking these days!
This dish is going into the Fall ebook and will pair wonderfully with some of the dishes that I’m preparing like flank steak, garlic beef skewers or the surprise salmon dish. Can’t wait to share!
In the meantime, share your photos with me on Instagram so I can share them with the world. Just use the hashtag #simplyfreshdinners so I can see what you’re up to! Cheers 🙂
- 1 pound broccoli
- 3 garlic cloves, peeled
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- ½ cup almonds, walnuts or nut of your choice
- Preheat oven to 425 degrees.
- Chop broccoli into small florets, and place in medium sized bowl. Add rosemary, garlic, salt, pepper and olive oil. Toss to combine and coat with oil.
- Spread contents of bowl on baking sheet, place in oven and roast for 20 minutes or until slightly browned and crispy.
- Meanwhile toast nuts in a small saucepan on medium heat for 3 minutes. Add nuts to broccoli and serve.