Roasted Broccoli with Pine Nut Tzatziki Sauce
Pine nuts are a true beauty food delicacy. They are sourced from the mighty stone pine, Pinus pinea, and the nuts take between eighteen months and three years to grow, making them a treasure when they are finally harvested. They nourish us with antioxidants, lutein, and vitamins A, B, C, D, and E. They also make a fantastic creamy texture replacement for dairy. Broccoli is a great source of protein (yes, green veggies can be a great source!), folate, vitamins K and C, and so much more.
Combining these two ingredients, you’ll get a powerful dish as a side, or, with a larger portion size, a nourishing entrée.
roasted broccoli
3 medium heads broccoli (about 2 pounds total), cut into florets
2 tablespoons coconut oil, melted, plus more for greasing
Sea salt and freshly ground black pepper to taste
pine nut tzatziki sauce
¼ cup pine nuts
½ cup raw unsalted cashews
2 tablespoons fresh lemon juice
⅔ cup coconut milk
2 tablespoons minced white onion
Pinch of sea salt
2 tablespoons minced fresh dill leaves
2 tablespoons minced fresh mint leaves1.
Preheat the oven to 400°F.
2.In a bowl, toss the broccoli with the 2 tablespoons coconut oil and lightly season it with sea salt and pepper. Grease a baking sheet with coconut oil and spread the broccoli on top. Roast for 20 minutes.
3.Meanwhile, make the pine nut tzatziki sauce: In a blender or food processor, blend the pine nuts, cashews, lemon juice, coconut milk, onion, and sea salt until smooth and creamy, 30 to 45 seconds. Stir in 1 tablespoon each of the minced dill and mint.
4.To serve, arrange the broccoli on a serving dish and pour some of the sauce over the top (see Note). Top with the remaining dill and mint.
note:There will be plenty of extra tzatziki sauce, which can be used as a salad dressing or a topping for steamed or roasted vegetables later in the week. We have to make more for easier blending purposes! It will keep in an airtight container for up to 5 days in the fridge.
