SERVES 6 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
Broccoli is one of the most nutritious foods you can consume. Because I try to incorporate broccoli into my family’s meals at least once per week, I am always looking for new ways to serve it. Roasting broccoli brings out a delicious and nutty flavor; roasting lemon slices and pickling shallots takes this to a whole new level for not much more effort. I have been known to eat half the serving bowl of this and call it a meal!
1 pound broccoli crowns, cut into florets and stems sliced
1 lemon, peel on, thinly sliced crosswise (or more if you like)
3 to 4 tablespoons unrefined extra-virgin olive oil or coconut oil, melted
Sea salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon granulated cane sugar
½ teaspoon kosher salt
2 medium-size shallots, thinly sliced
¼ cup raw pine nuts
¼ teaspoon unrefined extra-virgin olive oil
Sea salt
2 ounces feta cheese, crumbled, preferably goat or sheep’s milk (optional; omit for vegan/DF)
1. Preheat the oven to 425°F. Line a large baking sheet with unbleached parchment paper.
2. Place the broccoli and lemon slices on the prepared pan. Drizzle with oil and toss to combine. Spread out evenly in a single layer on the pan and sprinkle with salt and pepper to taste. Roast for 20 to 25 minutes, or until lightly golden on the edges.
3. Prepare the pickled shallots: Combine 1 cup of water and the vinegar, sugar, and salt in a small saucepan and bring to a boil. Add the sliced shallots and simmer for 15 minutes. Remove from the liquid and set aside in a bowl to cool.
4. Toast the pine nuts in a dry skillet over medium heat until toasted. Remove from the heat, drizzle with the olive oil, and sprinkle with sea salt to taste. Toss to combine.
5. Place the roasted broccoli and lemon in a bowl and top with the pickled shallots, crumbled feta, if using, and toasted pine nuts. Serve immediately or at room temperature.
ASK PAMELA: I heard grapeseed oil is the best oil to cook with. Why don’t you recommend it? Most grapeseed oil is processed with solvents, such as hexane, and other chemicals. Even if it is expeller-pressed or cold-pressed, grapeseed oil is very high in omega-6 fats, which in excess are pro-inflammatory. Ideally our diet should have a balance of omega-3 fats to omega-6 fats of around 1:1 to 1:3. But the standard American diet has a ratio of omega-3s to omega-6s that is more like 1:25 or even 1:40! If you do want to use grapeseed oil in moderation, look for dark glass bottles that are labeled “cold-pressed” or “expeller-pressed.”
TIP: Try to buy feta made with either goat’s milk, sheep’s milk, or a blend of both, which will taste much richer than feta made with cow’s milk. Furthermore, goat’s and sheep’s milk, which are naturally homogenized, are more digestible than cow’s milk.