lemon-garlic-roasted-broccoli-salad.
This is how to make broccoli crave-worthy: hot-oven roasted florets with garlicky edges, a bright lemon-balsamic drizzle, and all the good toppings—kale, feta, avocado, and pops of pomegranate. It’s crunchy, salty-tangy, and fresh. Serve it as a light lunch or pair with grilled chicken or fish for something heartier.
Ingredients
3 heads broccoli florets and stems, roughly chopped
0.25 cup chopped fresh parley
2 tablespoons olive oil
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