Easy Breezy Broccoli

For a great salad topper, cook 2 pounds, one for dinner and one for lunch and snack the following day. Alternatively, the extra 1 pound can be blended in a blender with sautéed leeks and vegetable stock for a quick blended soup.

  • 1 pound broccoli
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 3 tablespoons fresh squeezed lemon juice

Cut the broccoli florets into bite size pieces and cut the stalk into 1/8-inch thick, round slices.  In a mixing bowl toss the broccoli with the olive oil, garlic and lemon juice.

Spread evenly on a sheet pan and cook in 325 oven for 15-20 minutes.

Image courtesy Matt Watson


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