| 8 | 25 | 58 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 8 |
| 1/4 cup | Bread crumbs, whole wheat (or gluten-free) |
| 1 tbsp | Ghee (or coconut oil, melted) |
| 1 tbsp | Parsley, fresh (finely chopped) |
| 1 tsp | Dijon mustard |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1 head | Broccoli, raw (large, cut into florets) |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Preheat oven to 450° F.
2. Spread out bread crumbs on a cookie sheet and toast for 3 minutes or until brown. Add bread crumbs to a large bowl and toss well with ghee, parsley, Dijon and lemon. Add broccoli to bread crumb mixture and toss well.
3. Spread out on a cookie sheet and roast for 10 minutes, stirring once to ensure even cooking and so that the bread crumbs don’t burn. Serve warm.
Quick Tip:
Don't have panko? it's easy to make your own bread crumbs!
Take the ends of your loaves of bread, toast until dried out, allow to cool and grind to desired consistency!
| Vegetables | 0.3 |
