This week I wanted to share with you one of my favorite go-to recipes…
Lemon and Butter Massaged Broccoli. This Roasted Broccoli is everything you could ever want: moist, crispy, bright, and buttery, yet incredibly LIGHT.
When I was a student chef at the Natural Gourmet Institute I would make this dish for lunch almost every day, because it would pair well with virtually anything.
I never really knew what we would be cooking, but when it would be ready to taste test, I would just make sure I had my broccoli handy to fill out any cracks in my meals at school.
Since graduation, this staple has stuck with me and is almost always paired with whatever I’m eating for dinner. Not to mention, you can make an amazing raw detox soup out of the Broccoli Stems.
So nothing is ever wasted.
Broccoli is a hearty vegetable that is surprisingly easy to digest after it has been deeply massaged (to break down the cellulose) and roasted. Even my clients with the weakest constitutions can enjoy this one.
Tip: For summer, throw these babies over a bed of red oak leaf lettuce. I can’t wait to hear what you think of this one!
Happy Summer 🙂
Fast Lemon and Butter Massaged Broccoli
1 Head Broccoli, cut into equal sized florets
2 T Unsalted Organic Butter or Clarified Butter (Ghee)
1-2 Lemons, juiced
¼ Teaspoon Black Pepper
Himalayan Sea Salt, to taste
Preheat oven to 400 degrees. Melt the butter in a saucepan pour over broccoli along with the lemon juice, salt and pepper. Massage the broccoli vigorously with your hands until it softens and each floret is completely coated.
Line a baking sheet with parchment paper and spread florets out in a single layer. Roast for 20 min until broccoli begins to turn brown around the edges. Then remove from the oven and flip over each floret. Roast for another 15 min.
*Slicing the florets into equal sized pieces will ensure that they cook at the same rate.
**Placing the florets in a single layer and making sure that they don’t overlap one another will make sure that they crisp up. Overlapping the broccoli would cause them to steam and not roast, leaving you with soggy florets.
Equipment: Large Baking Sheet, Parchment Paper, Bowl, Small Sauce Pan, Oven