One day till Friday! I’m still in Denver, still loving it, and currently writing this post from one of my many favorite coffee shops and sipping on my go-to decaf almond milk latte. It’s definitely the best way to get work done. I’ve been staying with my best friend and her fiance since Sunday night and they bravely put their trust in me to take their engagement pictures last night. I am by no means a professional photographer, and really only take pictures of the food you see on this blog, so I had no idea what to expect. Turns out, people aren’t that scary, and a little bit more fun than food 😉 I also think you have an advantage when your friends are super photogenic. Such a fun night with these two.
So, this broccoli. I don’t post many side dishes on this blog and I figure there are people out there who want to know how to prepare a simple, but impressive side dish. This broccoli is both of those things, and one of my favorite go-to’s. Whenever I roast any veggies I tend to have the same routine. Chop, wash, drizzle with melted coconut oil and sprinkle with salt and garlic powder. It’s easy, fool-proof and SO good. Whenever I serve veggies like this to guests they always ask for the recipe and can’t believe how simple it is when I tell them.
Enjoy this easy, nutritious, tasty side dish. Adults and kiddos alike will love it!
- 2 heads fresh broccoli - florets removed
- 1 1/2 Tbsp coconut oil - melted
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat your oven to 350F.
- Line a baking sheet with parchment paper (optional)
- Place the broccoli florets onto the baking sheet
- Drizzle with coconut oil
- Season with garlic powder, salt and pepper
- Bake for 30 minutes, or until golden brown
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