Do you ever get tired of the same ole veggies on your dinner plate? I know Mike and I were in a rut for awhile. I love broccoli and I could eat it every night but I was getting tired of it. I did not want to give it up so instead I shook it up 🙂 I started roasting all my vegetables and boy what a yummy surprise that worked out to be. There is lots and lots of controversy on what is the best way to cook vegetables to retain their best nutritional value. For me I say cook them in a way that you will actually eat them. 🙂 Shake it up and try new ways. Its crazy how different a broccoli floret can taste when it is roasted. My kids are away at college so I can not test this but I am betting if you have a picky eater roasting their vegetables might help a tad.

This is a great recipe. It was not till recently that I started using nutritional yeast in my cooking. It is pretty awesome.
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings, about ¾ cup each

1 bunch broccoli (about 1½ lbs.)
2 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
¼ cup raw cashews
1 Tbsp. brown rice vinegar
2 Tbsp. nutritional yeast
1 medium green onion, thinly sliced

1. Preheat oven to 450° F.
2. Separate broccoli florets from stems. Coarsely chop florets. Set aside. Peel stems and slice on a diagonal.
3. Combine broccoli stems and 1 tsp. oil in a medium bowl. Season with salt and pepper if desired; mix well. Place on baking sheet. Bake for 10 minutes.
4. Add chopped broccoli florets, cashews, and remaining 1 tsp. oil to baking sheet; mix well. Bake for 5 to 10 minutes, or until stems are tender crisp.
5. Place broccoli mixture in a medium bowl. Add vinegar and yeast; mix well.
6. Garnish with green onion; serve immediately.

If you are looking for a fabulous dish to make that is sure to please a crowd combine this vegetable dish with my spaghetti squash casserole. 🙂

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