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Roasted Broccoli and Cashews

Roasting vegetables adds a new depth of flavor to your food without getting rid of the nutrients. Adding nuts or seeds helps elevate the dish to a new flavor profile. Cashews are great for protein and healthy fat.

2 large heads of broccoli, cut in 1/4 inch pieces

2 Tbs of coconut/olive oil/ grass fed butter

1 tsp of sea salt (more to taste)

3 thinly sliced garlic cloves

1/2 cup of raw cashews

Preheat the oven to 400 degrees. In a large, oven-safe skillet, (if you don't have an oven-safe skillet, transfer to cookie sheet when ready for the oven) heat the oil/butter over medium heat. Toss in the garlic and let it sizzle to a light brown color; about 2 minutes. Next, drop in the cashews and let them soften up for about 1 minute, then add the broccoli. Stir for 2-3 minutes until the broccoli is evenly coated by the oil, remove from the heat and put the broccoli into the oven for 12 minutes or until the broccoli is lightly toasted brown and crispy. Remove and serve hot and fresh.

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