Recipe: Butter Roasted Broccoli

by Cate on June 3, 2015

A simple and delicious way to eat broccoli? I am so there.

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Last night I crawled into bed at 8 pm, and was fast asleep by 10.

That’s when you know something is wrong.

I didn’t know it at the time, but a migraine was brewing and landed in full force this morning.

Between the five days of rain, the barometric pressure, and life, I suppose I shouldn’t have been surprised, but it’s been awhile since one has knocked me off my feet.

And here we are.

Feeling slightly less like death now, and hanging in.

So broccoli.

Like the segue way?

When it comes to broccoli, I usually roast it (the kids’ favorite) or steam it (sometimes my favorite). Occasionally I’ll get creative with it (see broccomole), or play with a more involved recipe, but roasted and steamed are my go-tos.

So I was ripe for a new easy go-to, and this Butter Roasted Broccoli is a delicious stand-in.

My favorite thing about dishes this simple?

It means you have a bit of extra time to work on a more involved main dish.

#balance

This recipe is the perfect marriage between roasted and steamed. I wouldn’t say I necessarily fooled the kids into thinking this was roasted, because it doesn’t get that full-on crispness that a more traditional roasting would, but it was close enough that they would eat it.

And so I consider that a win.

Hungry for more broccoli recipes?
These Broccoli Parmesan Fritters received a huge thumbs up from even confirmed Broccoli Haters.
This Broccoli Pie is a perfect light lunch or dinner, or even for entertaining (hello brunch!).
Broccoli Cheddar Soup is one of my favorites from Panera. Now you can make it at home.
Funny that this broccoli dish was made after I was sick. Apparently broccoli paves my road to feeling better. Especially if it’s Roasted Broccoli and Portobello Mushrooms with Soy Dressing.

Butter Roasted Broccoli
Recipe courtesy of Cate O’Malley

Ingredients
fresh broccoli
4 tablespoons ghee (can substitute butter, but if you’re following Whole30, use the ghee)
2 tablespoons light extra virgin olive oil
Himalayan pink sea salt
freshly ground black pepper

Directions
Heat oven to 325. In a large bowl, add the ghee, olive oil, salt, pepper, and broccoli and toss to make sure every piece is coated. Bake, uncovered, for 20 minutes. Stir, add a bit more salt, and cook for ten more minutes, or until it’s that perfect moment of tender and crisp.

 

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{ 1 comment… read it below or add one }

Joanne June 4, 2015 at 7:56 am

I don’t have a migraine per se, but I have been stuck with some weird summer flu…it comes with headaches, coughing, and sore throats! So fun. I could use some broccoli.
Joanne recently posted..Lemon Blueberry Sour Cream Coffee Cake Muffins

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