Crunchy Lemon Roasted Crack Broccoli
Print RecipeThis addictively delicious Crispy Lemon Roasted Crack Broccoli is full of tangy, cheesy flavour yet is dairy-free, vegan and keto-friendly! Plus, it only takes a few minutes of prep time and is ready in under 30 minutes.
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Ingredients
- 2 heads Broccoli (about 4 heaping cups, chopped)
- ¼ cup Cold-Pressed Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Nutritional Yeast
- 4 Cloves Garlic (about 2 tablespoons, minced)
- 2 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Almond Flour
- ⅓ cup Chopped Almonds
- 2 tablespoon Pumpkin Seeds
- ½ teaspoon Himalayan Salt
Instructions
- Preheat oven to 400°F
- In a small bowl, combine cold-pressed extra virgin olive oil with lemon juice and apple cider vinegar. Next, add your minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
- Add your chopped broccoli florets, chopped almonds and pumpkin seeds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
- Once the broccoli, almonds and pumpkin seeds are tossed in the lemon garlic sauce, spread evenly onto a baking sheet. Then place into the oven and bake for twenty minutes, stirring halfway through. Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.
Notes
This Broccoli Crack is also great grilled on the BBQ and makes a delicious side for steak, fish and chicken. It's also yummy topped on rice, quinoa and pasta, or served for breakfast with eggs.
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Nutrition
Serving: 1cup | Calories: 343kcal | Carbohydrates: 26g | Protein: 14g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 393mg | Potassium: 1149mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1896IU | Vitamin C: 275mg | Calcium: 187mg | Iron: 3mg
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