Tired of boring ole’ steamed broccoli? Me too! Try this fun way to eat your cruciferous veg. Be sure and include any leaves attached to the stalk— they get deliciously crispy! Not sure about nutritional yeast, aka nootch? Give it a go, it’s a great plant-based substitution for Parmesan cheese.

Roasting is one of the easiest and tastiest ways to get your veg! We often think of roasting root veggies like carrots and potatoes, but don’t neglect roasting your cruciferous veg, too!

The chickpeas are optional, but give a bonus hit of plant-based protein.

Ingredients

1 large head of broccoli, cut into florets of even size. You can peel, chop and include the stems, too!

1 can chickpeas, optional, drain (save the aquafaba for another use if you like)

2-3 garlic cloves, minced

2 tablespoons extra virgin olive oil

Juice from half a lemon, about 1 tablespoon

Sea salt

Freshly ground black pepper

2-4 tablespoons nutritional yeast, optional

INSTRUCTIONS

Preheat oven to 425°F.
Place broccoli, chickpeas and garlic on a large rimmed baking sheet.
Drizzle with olive oil and lemon juice until lightly coated, season with salt
and pepper and stir to coat.
Roast 15-20 minutes until tender and lightly browned. The browned
leaves are the best!
Toss with nutritional yeast, adjust seasonings and enjoy!