Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Wash broccoli and trim and discard any woody part of stem. Cut remaining stem away from florets, leaving florets and about 1 inch of their stems intact. Peel and discard outer skin from cut-off stem and cut crosswise into 1 ⁄ 2- to 1-inch pieces. Separate or cut florets into 1-inch pieces.
Toss together broccoli pieces, 2 tablespoons of the oil, garlic, herb blend, lemon zest, salt, and red pepper flakes (if using) in a large bowl. Spread in one layer on prepared baking sheet.
Roast for 20 minutes. Stir and flip broccoli over. Add
nuts and spread evenly over the baking sheet. Drizzle with remaining tablespoon of oil and roast for 15 to 20 minutes, until broccoli is crisp-tender and charred around the edges and nuts are golden.
Scrape broccoli and browned bits into a serving bowl, sprinkle with lemon juice and Parmesan cheese (if using), and serve immediately.
YOU’VE GOT OPTIONS
Try Brussels sprouts (trimmed and halved) or halved baby bok choy in place of the broccoli (bok choy will take less time roasting in the oven, so test after 10 minutes in step 4).
Stir in 1 ⁄ 2 cup dried fruit (blueberries, cherries, raisins, sliced apricots) or sliced green onions as the broccoli comes out of the oven in step 4.
Makes 4 Servings As A Side, Easily Doubled Or Halved
1 large head broccoli (about 1 pound) (see options)
3 tablespoons extra-virgin avocado oil, divided
1 clove garlic, minced
1 tablespoon Mediterranean Herb Blend (page 147), or store-bought
Grated zest of 1 ⁄2 lemon
1 ⁄ 2 teaspoon kosher or coarsely ground sea salt
1 ⁄ 2 teaspoon red pepper flakes (optional)
1 ⁄ 2 cup peanuts or walnuts
Juice of 1 ⁄ 2 lemon
1 ⁄ 4 cup Vegan Parmesan Cheese (page 39), or store-bought
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.