Categories: Sides

Ingredients

• 6 cups broccoli florets
• 2 large carrots, cut diagonally into 1-inch chunks
• 1 tsp ground turmeric
• 3 tbsp. coconut oil, divided
• Sea salt and black pepper, to taste
• 1/2 cup raw unsalted almonds
• 1 large shallot, minced
• 1/4 cup chopped parsley
• 1 tsp lemon zest + juice of 1/2 lemon, divided
• 1 garlic clove, minced

Directions

1. Preheat oven to 425. Line 2 large rimmed baking sheets with parchment paper.

2. In a large bowl, toss broccoli, carrots, turmeric and 2 tbsp. oil. Arrange in a single layer on prepared sheets. Season with salt and pepper. Roast until golden and tender, 30-35 minutes.

3. Meanwhile, in a food processor, process almonds until finely chopped. In a small skillet on medium-low, heat remaining 1 tbsp. oil. Add shallot and saute, stirring occasionally until tender, 4-5 minutes. Remove skillet from heat and stir in almonds, parsley, lemon zest and garlic.

4. Transfer roasted veggies to a serving bowl. Top with gremolata and drizzle lemon juice over top.

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