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Bronzed Broccoli & Potatoes
This warm and tender side works well with winter, pairing singed broccoli bits with soothing cooled potato bites, all bathed in a lush almond-lemon dressing. Vigor and calm in the same bite. Doesn’t that sound more exciting than mashed potatoes?
Prep Time: 00:10
Cook Time: 00:30
3 cups chopped fresh or thawed frozen broccoli (chop the stems too! )
2 cups of baby potatoes, whole
1/2 cup almonds
1 lemon, juice
2 (optional) drops of lemon essential oil or 1 tsp of lemon peel zest
2 cloves garlic
2 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp chili pepper flakes
2 tbsp olive oil (or water)
2 tbsp vinegar
1/2 cup water
1/4 tsp salt
1Arrange the broccoli in a single layer on a sheet pan or shallow baking dish (you can coat with oil to cook faster or just leave it undressed). Roast @ 425 F for 30 mins.
2Cover the potatoes with water and bring to a boil. Turn the heat down to Med and boil for 15 minutes. Drain.
3Meanwhile, add all the ingredients for the sauce to a blender and blend or pulse for a few moments until roughly textured and creamy, with some chunky pieces still present.
4Once the potatoes have cooled, chop them into quarters and place them in a large mixing bowl.
5When the broccoli is done, with some brown singed surfaces visible, add the hot broccoli to the potatoes and stir in the sauce.
6Serve with a side of protein or a protein rich soup or stew.
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