Ingredients
- For the Salsa
- 1/2 white onion
- 1 pound tomatillos
- 2 cloves of garlic
- 1-2 jalapeno peppers
- 1 pound tomatillos
- 1/2 cup roughly chopped cilantro
- 2 tablespoons extra-virgin olive oil
- a squeeze of lime juice
- 1 teaspoon sea salt
- For the Broccoli
- 1.5 pounds broccoli
- 2-3 tablespoons extra-virgin olive oil
Method
Step 1
To make the salsa: Preheat the oven to 400°F. Chop the onion into large pieces, then place the peppers, tomatillos, onion, and garlic in a heavy bottomed pan. Drizzle with the oil, and place in the oven.
Step 2
Roast for 30 minutes, or until the tomatillos turn brown, soften and even burst.
Step 3
Remove the pan from the oven, allow to cool slightly, then transfer ingredients to a food processor and blend until desired consistency. Pour contents into a bowl, stir in the cilantro, and season with the salt and lime juice. Place in the fridge to cool for at least 30 minutes.
Step 4
Now roast the Broccoli. Lower the oven to 375°F. Cut the broccoli into florets then place in a bowl. Add a few tablespoons of olive oil and toss. Place on a baking dish, put the dish in the oven and roast until brown, about 10-12 minutes.
Step 5
Serve the roasted broccoli alongside the salsa.
Nutritional analysis per serving (about 3 tbsp): Calories 85, Total Fat 6g, Protein 2g, Fiber 3g, Sugar 2g, Sodium 70mg
