Calories: 30 |
Gluten-Free, Paleo, Keto, Vegetarian, Weight Loss, Low-Calorie, Pescatarian, Vegan, Whole30, Low-Carb |
Preheat oven to 400°F. On a foil lined baking sheet
place the slices from an entire lemon and the broccoli. Drizzle
with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast until slightly browned and tender (about 25 minutes).
Grate parmesan over and serve.
Slice half of a red onion into thin strips and place in
a bowl to toss with ¼ teaspoon of salt and 1 tablespoon of rice
wine vinegar. While the onion is pickling heat 1 tablespoon of
olive oil in a sauté pan. Sauté the broccoli until slightly charred.
Toss the broccoli with the pickled red onion and serve.
In a steamer set over boiling water steam broccoli
(covered) for 4 minutes or until crisp-tender. While the broccoli
is steaming make a fragrant oil by heating up 2 tablespoons
canola oil with 2 cloves minced garlic, ¼ teaspoon cumin and 1
tablespoon sesame oil. Drizzle the oil over the broccoli and toss
to combine before serving.
–Cruciferous vegetables like broccoli provide a healthy dose
of the cancer-fighting antioxidant
sulforaphane and vitamin C.
–Broccoli is good for your bones! Not only does broccoli contain calcium, it also contains all-
important vitamin K, which improves the absorption of calcium, making it a double-hitter
against bone diseases.
-Tom Landers currently holds the world record for broccoli consumption
— 1 pound in 92 seconds.