Mold Detox Friendly Herb-Roasted Broccolini
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Learn more →Ingredients
4 servings
- 1 ½ lb broccolini, tough stem ends trimmed
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the center rack while the oven heats.
- 2
In a large bowl, toss the broccolini with the olive oil, garlic, thyme, rosemary, red pepper flakes, salt, and black pepper until every stem is evenly coated.
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