Broccoli gets to be the star of the show today! Here we roasted it to perfection and topped it with tangy lemon juice, freshly grated parmesan, crunchy pistachios and a little salt. This works magnificently as a side, and it’s an example of one of our balanced snack ideas. For a snack to be satisfying and prolong the sensation of fullness, it should have fiber, healthy fats and protein. Pistachios fit the bill for all of those things, broccoli packs the additional fiber and antioxidants and the citric acid from the lemon helps to make the iron in broccoli more bioavailable. Most importantly, this simple broccoli dish is tasty enough to put on repeat.
Roasted Broccoli with Lemon, Parmesan and Pistachios
prep time: 5 Mcook time: 20 Mtotal time: 25 M
ingredients:
- 1 pound broccoli florets (cut into bit-sized pieces)
- 2 tbsp avocado oil
- 1/4 cup freshly grated parmesan
- Juice of 1/2 a lemon, or to taste
- 1/4 cup shelled pistachios
- Salt and pepper to taste
instructions:
How to cook Roasted Broccoli with Lemon, Parmesan and Pistachios
- Preheat oven to 425 degrees F
- Line baking sheet with parchment paper
- Spread broccoli florets evenly on parchment paper
- Drizzle oil over broccoli and coat evenly
- Season with salt and pepper
- Bake for 18-22 minutes, tossing half way through, until edges have begun to crisp and golden.
- To serve, drizzle with desired amount of lemon, parmesan and pistachios. Serve warm and enjoy!