The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
If you are looking for a better-for-you yummy snackeroo this is it. I will gladly eat an entire head of roasted broccoli with this tangy lemon aioli dip (recipe below).
And while I suspect you’ll roast all the broccoli you have on hand, if you have odd bits to use up check out my Broccoli 4 Ways video.
Kids Cook: School-age kids can be taught how to safely use a zester and discover all the flavour and goodness that's in a lemon peel.
- Follow our 3 simple steps:
- (ingredients are in bold)
- Cut 3 stalks of broccoli into florets leaving 2 inches of stalk attached.
- In bowl, toss florets with 2 tbsp canola, 1 tsp EACH salt and pepper.
- On a large rimmed parchment lined baking sheet, spread florets in a single layer. Roast broccoli in oven at 425°F for 20-25 minutes, until tender crisp and some of the edges are turning brown.
- Lemon Aioli: In bowl, whisk together 1 cup mayonnaise, 2 tsp minced lemon zest, 1 tbsp lemon juice, 2 cloves minced fresh garlic and ¼ tsp EACH salt and pepper. Any extra lemon aioli will keep for 3 days in the fridge.
• Pasta, frittatas, omelettes quiche, savoury breakfast bowls
• Warm or cold salads, power or Buddha bowls
• Wraps, paninni or pizza (slightly under-roast for pizza so it does not burn on pizza)
Take it up a notch
• Use roasted garlic in your lemon aioli.
Other ideas for using lemon aioli
• Try it with cooked asparagus or rapini.
*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!