This might be my final dish for this challenge from Appetite for Reduction, but it will not be my last. This book really wowed me. A lot of great ideas and I had fun cooking different things that were on the healthier side of the spectrum. In this recipe I used elephant garlic which means there are about 6 cloves, not 10 that is called for but that wasn’t the issue. I haven’t had this reaction before but they turned green! I’ve read about it and it is a chemical reaction and no big deal. I think it was the lemon flavoured grapeseed/olive oil I used instead of lemon zest. I cooked it in glass with plastic utensils to stir, so that is the only thing that could have caused it. Really, it is just complimentary to the broccoli. Kind of like when I made muffins with sunflower seeds that turned blue. Or the carrot cake cupcakes with green carrots from a chemical reaction. Science is funny like that.
So easy and very tasty. I love roasted veggies, especially broccoli. Add in some chickpeas and I’m totally set. I could eat this for a long time. Maybe with smaller cloves of garlic mind you, just so they roast quicker. Oh, and I’d definitely use a whole bulb of garlic, it would be wonderful!