Roasted Broccoli with Lemon-Chile Sauce and Anchovy Crumbles
Humble broccoli gets a chance to shine in this quick-prep recipe. The anchovies add crunch and a rich, salty flavor.
Prep Time: 5 min | Cook Time: 20 min | Yield: 4 servings
- 2 large heads of broccoli, cut into bite-size florets
- Coconut oil spray
- 1/2 tsp Celtic or pink Himalayan salt
- 1/2 jar (3.5-4.5 ounces) anchovies in olive oil
- 2 tbs coconut flour
- 4 cloves garlic, minced
- 1/4 cup Chicken Bone Broth
- Juice of 1 lemon
- 1/2 tsp crushed red pepper flakes
Preheat oven to 425F.
Arrange the broccoli florets on a baking sheet sprayed with coconut oil spray. Lightly spray the florets with more coconut oil and sprinkle with salt. Roast, undisturbed, until dark golden in most places, 20 to 25 minutes.
Meanwhile, in a small skillet, combine the anchovies with their oil and flour. Cook over medium heat, breaking up the mixture with a wooden spoon, until small, crunchy brown crumbs form, 7 to 8 minutes. Transfer to a plate and wipe out the skillet.
Place the skillet over medium-low heat and melt ghee. Add the garlic and cook until golden and very fragrant, about 1 minute. Add the broth, lemon juice, and pepper flakes and reduce to 1/3 cup, to 2 to 3 minutes.
Serve the broccoli drizzled with the sauce and top with the anchovy crumbles.
Tip: don't toss the broccoli stems! They have just as many nutrients as the floret.s Peel the tough outer layer and chop the creamy core. Roast the florets.