2bunchesbroccolicut into florets, stems peeled and sliced
2tbspgheemelted
freshly ground pepperto taste
6anchovy filetspacked in olive oil, drained and minced
¼cupextra virgin olive oil
2garlic clovespeeled and minced
½tspred pepper flakes
1lemonzest and juice
Instructions
Preheat the oven to 400°F. In a large bowl, toss the broccoli in the melted ghee and season with pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
Roast the tray of broccoli for 30 to 35 minutes, tossing the broccoli halfway through the cooking time.
While broccoli is cooking, cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, about 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
Remove broccoli, transfer it to a large bowl, add garlic-anchovy sauce, lemon zest and juice and stir until well coated.
Notes
Bring a touch of Italy into your kitchen with this age-old recipe that barely needs PN tweaking. How can you make broccoli healthier? Throw in some omega-3 dense anchovies... and if you’re not a fan of those, this recipe may convert you.