It’s time for the Secret Recipe Club again! I’m still in the midst of my elimination diet, and while I have added a couple of things back in, I worried this month that I wouldn’t be able to find a recipe from my assigned blog, Wendy Weekend Gourmet. But, Wendy has an amazing array of recipes. Just check out her recipe index!
I immediately starting searching for veggie-riffic recipes, and I came across her Dynamic Side Dish Duo post. While I can’t eat potatoes yet, and I had to make a few minor adjustments to the roasted broccoli recipe, I knew reading it that it was the recipe for me.
And, was it ever! Super yummy, easy, and so good for you – this dish is light and lemony and, with my modifications, both vegan and nut-free.
Oh, and while Wendy might call this a side dish, I just call it lunch.
Italian Roasted Broccoli
5 cups (1 bunch) broccoli florets
2 cloves garlic
4 T. olive oil (divided)
zest and juice of 1 lemon
1 T. chopped basil
2 T. sunflower seeds
salt & pepper
Preheat oven to 400°. Toss broccoli with 3 T. olive oil and the garlic. Roast for 15-25 minutes. Remove from oven and toss with remaining ingredients. Serve!