Bonki encouraged me to post any paleo friendly recipies that I came across so I am going to try to be better about doing that! It does have a tiny bit of sugar but not enough to make it nonpaleo in my book. I made this tonight as a side & it really is the best broccoli I've ever had. I copied & pasted below from www.benandbirdy.blogspot.com.
1 large head broccoli
3 tablespoons extra-virgin olive oil1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon sugar
Lemon wedges, for serving (I keep forgetting this, but I’m sure it would be good)
Peel the broccoli with a sharp paring knife as best as
you’re able. The thick peel will keep the broccoli from going fully tender, so
you really do want to remove it.
Adjust an oven rack to the lowest position, place a large
rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the stem
off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of
the broccoli into long, fairly narrow florets, then put it in a bowl, drizzle it
with the oil and toss well until evenly coated. Sprinkle with the salt and
sugar, and toss to combine. (The sugar helps it brown, so please don’t omit
it.)
Working quickly, remove the baking sheet from the oven.
Carefully transfer the broccoli to the baking sheet and spread it in an even
layer, placing it flat sides down wherever possible.
Return the baking sheet to the oven and roast until the
stalks are well browned and tender and the florets are lightly browned, 9 to 11
minutes. Transfer to a serving dish and serve immediately with lemon wedges (if
you remember).
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