This is my new favorite vegan dish! The mix of both roasted and raw broccoli, fresh lemon, dill, cranberries and almonds is to die for.
2 large heads of broccoli
1/4 of a lemon, thinly sliced (you should have 4 slices)
1 teaspoon olive oil
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/2 cup whole almonds
1/4 cup dried cranberries
Juice of 1 lemon
4 teaspoons honey
1 1/2 teaspoons dijon mustard
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves of garlic, mince or finely chopped
Preheat oven to 420 degrees and move oven rack to the top. Line a baking sheet with parchment paper (though tin foil does not cause issue, just keep an eye on the broccoli).
Roast whole almonds until fragrant and browned – 4 minutes. Remove from oven, chop and set aside.
Roughly chop the broccoli – be sure to include the broccoli stems. You should have around 9 or 10 cups. Separate out 2 cups of raw broccoli and set aside. Toss the remaining 7-8 cups of broccoli in 1 teaspoon of olive oil and sprinkle with sea salt. Place on baking sheet and broil for 20 minutes.
While broccoli is broiling, cut lemon slices into 8 triangles. Whatever you do, do not leave out the lemon slices (rind and all)! This is the best part!
Remove broccoli from oven and mix with raw broccoli and almonds. Add cranberries, fresh dill, lemon triangles.
Whisk together remaining ingredients to create a truly delicious dressing – lemon juice (1/4 cup), 2 tablespoons olive oil, vinegar, honey, garlic and dijon mustard. Toss broccoli to coat. Serve immediately.