Saturday, January 25, 2014

Roasted Broccoli & Garlic (AIP)

I used to hate broccoli. I've never been a big fan of vegetables except for tomatoes and peppers so going AIP and cutting out nightshades meant that my go to vegetables were out. So I'd force myself to eat veggies here and there but it was definitely not what I wanted to be eating. Then I read an article about learning how to like veggies. The article suggested blanching and roasting as two great methods of cooking to improve the taste. So I tried blanching and roasting various vegetables. And holy heck! Taste explosions in my mouth! Right now I am addicted to roasted broccoli and garlic. The dish is undeniably simple and tastes so good, I literally can not stop eating it! I can eat half a plate of the stuff and still be in food heaven! Yes, it's that good!

Roasted Broccoli & Garlic
1 head of broccoli, cut into florets or spears
1-2 heads of garlic, peeled and thick cloves cut into half (15-25 cloves)
3-4 tbsp bacon fat
Sea salt, to taste
Black pepper, to taste (omit for AIP)

Preheat the oven to 375°F. Melt the bacon fat in a cast iron skillet over low heat. Toss the broccoli and garlic cloves in the bacon fat to coat well. Sprinkle sea salt to taste. Put the skillet in the oven in the lower section. Cook for 35-45 min, tossing every 15 min to keep vegetables coated. This makes the edges and broccoli tops crispy but the insides should be tender. Remove skillet from oven carefully and serve with your entree of choice.