broccoli florets
unsalted butter, chopped
lemon rind
1 tbsp
lemon juice
1/4 cup (60ml)
dry white wine
1/2 cup (35g)
breadcrumbs (sourdough preferred)
1/4 cup
thyme leaves (lemon preferred)
1 tbsp
extra virgin olive oil
A pinch of
sea salt and black pepper

Serves 6

Preheat your oven to 200°C (400°F).

Place the broccoli in a large bowl and cover with boiling water. Allow this to stand for 2 minutes, then drain well and place in a large roasting pan.

Combine the butter, lemon rind, lemon juice and wine in a small saucepan over medium heat and stir until the butter is melted. Then pour the sauce over the broccoli and sprinkle with salt and pepper.

Put the breadcrumbs, thyme and oil in a medium bowl and mix to combine. Sprinkle the breadcrumb mixture over the broccoli and roast for 20 minutes or until golden and the broccoli is tender.

Place on a platter to serve.

Note: Studies suggest that increasing consumption of plant foods like broccoli decreases the risk of obesity, diabetes, heart disease, and overall mortality. It may also promote a healthy complexion and hair, increased energy, and overall lower weight.

This recipe was inspired by Donna Hay. You can visit her website here.