Mold Detox Friendly Paleo Crispy Rosemary Lemon Garlic Broccoli
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into medium florets
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon 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.
- ¾ tsp kosher 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 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 450°F (230°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — a hot pan is key to getting the florets to sear rather than steam.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, sliced garlic, rosemary, red pepper flakes (if using), salt, and black pepper until every floret is evenly coated.
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