Roasted Pecan Broccoli by Amie Valpone in Healthy Holidays, December 22, 2012
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Broccoli is delicious and something I always stock up on. More importantly, it is loaded with nutrients that are good for your overall health. Broccoli has been known to help fight against certain cancers and strokes. An added bonus: broccoli is low in calories, so eating more of it during the splurge-happy holidays isn’t likely to affect your waistline. The pecans in this recipe offer a bonus too: they contain disease-fighting nutrients and antioxidants. Plus, pecans hold multiple good-for-you fatty acids that are essential in an everyday balanced diet. So go ahead, let this roasted pecan broccoli side dish be the healthiest decision you’ll make all December.
Seeing as how kids typically aren’t big fans of any food with the word “vegetable” attached to it, it helps to have a recipe that actually tastes really good. The orange zest adds a tasty, citrus-y kick that masks any sulfurous flavors people sometimes detect in broccoli. If someone in your family is gluten intolerant, fear not. Broccoli is also a food that is naturally gluten-free – so no amount is too much. Toss in some other gluten-free ingredients, like coconut oil, salt and pepper and pecans and you are ready to roast. Try serving on bright red plates or with red napkins for a festive Christmas flare.
Roasted Pecan Broccoli
2 large bunches fresh broccoli, cut into 1 inch florets
2 Tbsp. coconut oil, melted
2 Tbsp. orange zest
1/3 cup pecan halves
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
Preheat oven to 400 degrees F.
In a large bowl, combine all ingredients; gently toss to combine. Transfer to two rimmed baking sheets.
Bake for 12-14 minutes or until golden brown.
Remove from oven; transfer to a serving bowl. Serve warm.