This makes a delicious and nutritious side to most meals. It’s perfect in the evening as cooked vegetables are always easier on the body to digest in the evening, rather than raw, and will therefore help you to sleep better. The star of this dish is definitely the crispy broccoli- it has the most amazing flavour and crunch, which is enhanced hugely by the coconut oil. It’s best to roast with good quality saturated fats such as coconut oil or ghee, and to save cold-pressed vegetable oils such as extra-virgin olive oil for drizzling over salads. I would really recommend using coconut oil because it really does give the vegetables a beautiful flavour.
Serves approx. 2
1/2 tbsp. coconut oil
1/2 broccoli head
1 Romano red pepper
1.) Preheat the oven to 220°C (200°C fan). Place the coconut oil into a ramekin and place in the oven for a couple of minutes to melt.
2.) Cut the broccoli into pieces and the carrots and red pepper into strips. Place the broccoli pieces into a baking tray, drizzle with half of the melted coconut oil and season with black pepper. Cook for 5 minutes.
3.) Add the other vegetables and the rest of the coconut oil and cook for a further 20 minutes until the broccoli is crispy and slightly charred but not burnt.
4.) Remove from the oven, serve and enjoy!