Roasted Broccoli in Turmeric
This is a perfect side dish that I usually make in bulk.
It’s delicious and easy to make.
In this recipe I use 4 broccoli heads as I’m usually keeping the rest for next day, lunch and dinner for two. I always love to add some greens to each meal. Plus broccoli is literally a nutrition powerhouse that supplies loads of nutrients for the price of very few calories.
Also, don’t be alarmed, broccoli has a high content of water and most of it evaporates while it’s being roasted and thus the broccoli shrinks a lot.
Equipment: roasting dish
Prep time: 10 min
Cooking time: 15-20
- 4 heads of broccoli
- 2 tsp. turmeric powder
- 1 tsp. chilli flakes
- 4 tbsp. olive oil
- 2 tbsp. maple syrup
- 2 lemons
- 100g filtered water
1. Preheat the oven to 220C
2. Wash the broccoli heads then, using a small knife, remove the florets from the trunk. Slice the florets into small pieces, making sure they are all about the same size to ensure even cooking.
3. In the roasting pan add olive oil, the juice of two lemons, filtered water, turmeric and chilli flakes and stir it well. If your broccoli heads are very big, you might want to add a bit more water to the dressing to be able to spread it over the entire broccoli.
4. Add the chopped broccoli stems to the turmeric dressing and, using your hands, massage it into the florets.
5. Place in the oven and bake for about 15-20 minutes until golden.