Chili Lemon Broccoli with White Beans

I’m very into simple flavors right now, especially when it comes to enhancing every day roasted vegetables with new flavor combinations (see my maple balsamic sprouts here). This broccoli would have been perfectly delicious just roasted in the oven with the classic olive oil and salt, but this time we decided to kick it up a notch with the flavors of lemon and spicy crushed red peppers!

Spicy lemon is a flavor combination I maybe wouldn’t have considered, but I’m sure glad I tried it! It was bright and fresh, but with a bite that makes life interesting. We also added some white beans because I knew they would work well with these flavors, and we wanted to add some protein. It turned out to be wonderful.

Serve this flavorful broccoli over couscous or quinoa, or with a lemon and olive oil dressed pasta perhaps!

2 heads broccoli, chopped into small florets
juice of one lemon, separated
4 Tbsp olive oil, separated, plus more for serving
1 Tbsp crushed red pepper flakes, separated
1 clove garlic, minced
1 can white beans (cannellini beans), drained and rinsed
1/3 cup vegetable stock
2 servings cooked couscous, if desired

Preheat oven to 375 degrees. Place broccoli florets in a large bowl and add juice of half a lemon, 2 Tbsp olive oil, 1 tsp red pepper flakes, and a heavy pinch of salt. Toss to coat, and transfer to a baking sheet. Bake for 20 minutes, tossing halfway through. After about 15 minutes, in a large skillet over medium heat, add 1 Tbsp olive oil and garlic and cook for 2 minutes until fragrant. Add white beans, vegetable stock, a pinch of salt, and 1 tsp red pepper flakes and let simmer for 3-4 minutes. Remove broccoli from oven and add to the white beans. Pour over remaining juice of half a lemon and 1 Tbsp olive oil and stir to incorporate. Allow to simmer for another 4-5 minutes. Prepare couscous if desired. Serve immediately.

Serves 2 generously

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