Broccoli is one of my most favorite vegetables to roast. Once you roast broccoli there’s no going back. I rarely sauté or steam broccoli anymore because roasting it tastes so darn good. I literally eat an entire head of broccoli when I roast it.
Broccoli is packed with Vitamin K. A lot of people think that calcium is what’s most important with bone health, but no one talks about vitamin k for some reason. Vitamin K is what helps improve calcium absorption. You can drink all the milk and take all the calcium tablets you want, but if your body can’t absorb it then what’s the point?
If you aren’t too keen on broccoli, try roasting it. I bet some of you haven’t tried it this way before. It will change everything you think about this vegetable. Golden brown and crunchy on the outside, but still tender on the inside and it tastes amazing with the Dijon Aioli. Give it a try.
Health Benefits of This Meal
- The broccoli in my Lemon Pepper Roasted Broccoli with Dijon Aioli will provide you with a ton of Vitamin K, which is needed for calcium absorption.
- 4 cups broccoli florets and/or stems
- 3 tablespoons olive oil or more if the broccoli is still too dry
- 3 tablespoons lemon pepper
- salt to taste
- 1 cup cashews
- 1 cup zucchini peeled, chopped
- 1 tablespoon garlic
- juice of 1 lemon
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil optional
- salt and pepper to taste
- ¼ cup water filtered if possible
- Preheat the oven to 375 F.
- Place the broccoli in a large bowl and add the olive oil, lemon pepper, and salt. Mix well and spread onto a baking sheet. Add a little more oil if the broccoli still feels dry. Bake the broccoli for 15 – 20 minutes. It should be a little browned on the outside, but still have some firmness. It shouldn't be mushy.
- Meanwhile, place the rest of the ingredients in a blender and blend until smooth.
- To serve, place some broccoli on your plate and drizzle with the dijon aioli. I like to eat this with a side of brown rice for lunch. Enjoy!