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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?

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Servings: 2

Prep Time: 00:10

Cook Time: 00:30

VEG

3 cups chopped fresh or thawed frozen broccoli (chop the stems too! )

2 cups of baby potatoes, whole

SAUCE

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

Preparation

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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