Setting the stage for good health, this green superstar should definitely rock your daily diet. Although steaming is the best cooking method for broccoli, roasting really brings out its sweetness and is often more appetizing to picky eaters and nutrition newbies. Raw broccoli is fine in moderation, but too many uncooked cabbage family vegetables can inhibit the thyroid and decrease metabolism. In contrast, eating over-cooked veggies results in a significant loss of important vitamins, minerals and phytonutrients. For maximum nutrients and digestibility, enjoy al dente cooked broccoli that is not too hard or mushy soft.
Try this simple recipe below for caramelized broccoli that is sure to please your palate and leave you wanting more. For an extra divine dish, try roasted broccoli sprinkled with shredded raw milk cheese or tossed with chopped pastured bacon.
Caramelized Roast Broccoli
1 large head of broccoli head (about 2 pounds), cut into bite-size pieces
3 tablespoons coconut oil or butter
1/2 teaspoon fine sea salt
1 teaspoons 100% organic maple syrup
1 lemon, cut into 6 small wedges (optional)
- Place a large rimmed baking sheet on the lowest oven rack, and heat oven to 500 degrees.
- In a large bowl, toss broccoli with oil or butter, salt, and syrup.
- Add broccoli to the preheated baking sheet, spreading into one even layer. Roast until golden and tender, about 10 minutes. Garnish with lemon.
Broccoli is good low-carb source of fiber, phytonutrients, vitamin E, thiamin, riboflavin, pantothenic acid, bioavailable calcium, iron, magnesium, phosphorus and selenium, vitamin A, vitamin C, vitamin K, vitamin B6, folate, potassium and manganese. Broccoli is also rich in sulforaphane, an organic sulfur shown to increase immunity, improve blood pressure, support kidney function, treat leukemia and destroy cancer cells.