Mold Detox Friendly Lemon-Garlic Roasted Broccoli
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea 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.
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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.
- 1 lemon, zested and halved
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large baking sheet in the oven while it preheats.
- 2
In a large bowl, toss the broccoli florets with the olive oil, garlic, salt, black pepper, lemon zest, and red pepper flakes, if using, until every floret is evenly coated.
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