Unfortunately for broccoli, it kind of has a bad rap. Thanks to people cooking it in not-so-fun ways, it’s become known as one of those bland, mushy veggies – like Brussels sprouts.
But for anyone who has roasted broccoli, you already know that it’s actually dang delicious. My mouth kind of waters just thinking about it.
Sure – steaming it in the microwave is a heck of a lot faster…but the taste payoff is much bigger when you roast it.
This recipe takes the flavor up a notch. Using red pepper flakes, this version of broccoli has a nice little kick to it.
Broccoli is loaded down with nutrients that our body finds really helpful. It’s classified as a cruciferous veggie. This family of vegetables has sulfur-containing compounds called glucosinolates that trigger antioxidant and anti-inflammatory responses in the body and keep our cells in homeostasis…aka – balanced and happy.
When you can, get some broccoli on your plate. And if you want your tastebuds to be happy, make sure it’s roasted!
Hot Pepper Roasted Broccoli
- 1 head broccoli cut into florets
- 3 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- Juice of 1 lemon
- Sea salt and fresh ground pepper to taste
Preheat oven to 425 degrees F.
Toss all of the ingredients until broccoli is well coated, and spread evenly on a baking sheet.
Roast for 30-40 minutes, stirring once or twice, until broccoli is charred and tender. Serve immediately.
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