I honestly just don’t understand the need or the desire to making an elaborate side dish.
Especially when we’re talking vegetables. Fresh is obviously best, always. And even if you “don’t like vegetables”, the more simply they’re prepared with the right ingredients, the better. I just can’t get into the maple-glazed-pomegranate-cashew-crusted Brussels sprouts with a balsamic-reduction-glaze.
Cashew-crusted probably took that way too far, but you know what I mean.
I honestly made these because I ran out of olive and avocado oil and I went into a total panic. I NEEDED roasted broccoli for some reason? I guess it’s good that I crave broccoli and not tequila.
So I was like, welp, ok, I guess we’re making coconut roasted broccoli.
Thank you coconut oil gods.
UM. THANK U COCONUT OIL GODS. Probably never making it any other way again.
It probably seems a little weird – tropical-tasting broccoli? But the coconut oil is, of course, subtle and it gives it a nutty, slightly sweet, but still savory flavor that honestly I don’t think you CAN’T love.
Keep it simple, stupid.
I’ve been loving these as a side with Slow-Cooker Thai Chicken, Peanut Noodle Bowls and Yogurt Marinated Chicken. I also love to just make a big batch during weekend meal prep and have all week for #BabeBowls.
Do it! And let me know what you think.
- 1 lb broccoli (~2 small heads), cut into ½'' florets (don't obsess over this - just cut into bite sized pieces)
- 2 Tbsp coconut oil
- 2 cloves garlic, thinly sliced
- ½ tsp each: salt, garlic powder, onion powder
- Preheat oven to 425.
- Line a baking sheet with parchment paper and dump broccoli and garlic onto the sheet.
- Melt coconut oil in small dish in microwave, then pour over broccoli.
- Add seasonings, and toss to coat.
- Roast for 20 minutes, shaking the pan halfway through.