Think the only way to get your kids (or maybe even you) to enjoy broccoli is smothered in cheese? Think again.
My 3-year old son, Brayden’s favorite way to eat broccoli is THIS recipe!
He actually cheers, “Yeah!” when we tell him this is part of his dinner.
In my last post, I told you why dairy products are a terrible source of calcium, and suggested dairy alternatives. If you didn’t believe me that once you stop eating cheese, you’ll hardly miss it, this recipe is for YOU.
Roasted broccoli gets tender in the middle and crispy at the ends, and the whole dish takes on the aroma of garlic. In fact, your whole house will be smelling garlicky-good.
And here’s an extra little tip – this same recipe can be used for cauliflower.
Give it a try and let me know what you think over on Facebook.
Roasted Broccoli With Garlic
INGREDIENTS [Serves 4]
1 large bunch broccoli
3 tbsp. extra virgin olive oil (or coconut oil)
10 fresh garlic cloves (you can use more if you love garlic like I do)
Sea salt to taste (Celtic Grey, Himalayan, Redmond Real Salt)
Black pepper to taste
Preheat oven to 450 degrees Fahrenheit.
Slice garlic into thin slices. Cut broccoli florets into bite size pieces. If using the stems, cut on a diagonal. Place garlic and broccoli in a bowl, drizzle with olive oil, and add salt and pepper to taste. Mix well with hands and place on a baking sheet, spread out evenly.
Roast for 10 minutes, then turn broccoli florets. Roast for another 10-20 minutes, depending on your desired degree of crispiness.
Serve and enjoy!
For more on which foods to avoid and which to eat more of (like broccoli and garlic), get your copy of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!
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