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Roasted garlic & lemon broccoli


This is a great fresh side dish that goes well with chicken or fish, make up a large batch for dinner and you’ll have snacks for lunch the next day too. 

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Broccoli is a low GI, low calorie, anti inflammatory, vitamin K rich, cholesterol lowering detoxifying food. It is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. This kaempferol connection helps to explain the unique anti-inflammatory benefits of broccoli, and it should also open the door to future research on the benefits of broccoli for a hypoallergenic diet. Great for use in one of our challenge diets.

 

 

  • 6 servings
  • 2 heads broccoli, separated into florets

  • 2 teaspoons extra-virgin olive oil

  • 1 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1 clove garlic, minced

  • 1/2 teaspoon lemon juice

METHOD

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Recipe courtesy of All Recipes

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