Ingredients

The following ingredients have 5 Servings
  • 2 heads broccoli
  • 2 teaspoons olive oil
  • ½ teaspoon sea salt
  • ½ cup almonds
  • ¼ cup dried cranberries (or raisins)
  • 1 tablespoon chopped fresh dill
  • 4 very thin slices of lemon
  • ¼ cup lemon juice (fresh is best!)
  • 2 tablespoons olive oil
  • 1 tablespoon honey (sub maple syrup for vegan)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic (grated on a Microplane or very finely minced)

Instruction

  • Preheat your oven to broil. Place oven rack on the second to top shelf. Line a baking sheet with parchment paper.
  • Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of broccoli in a large bowl and the rest on the baking sheet. Drizzle the broccoli on the baking sheet with olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
  • Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
  • In a small bowl, whisk the dressing ingredients. Pour it over the broccoli and toss to coat.
  • Serve immediately, or let it stand for up to 20 minutes.