My husband and I eat a traditional low to no-carb diet daily. This usually limits the amount of side items, however, that we are allowed to pair with our meat. Salads are okay, but we love to get creative and seem to find recipes and ideas that all involve something that is not on his diet. The first time I made this I was searching through the grocery store for some type of alternative to brussel sprouts. Throughout the winter, these are highly in season and super good with some olive oil, salt, and peper...but now that it is summer, they have sky-rocketed in price and are so tiny! I had to find something that my husband liked just as much, and was super quick and easy to cook. Broccoli was on sale that week at our local grocery and it was purchased on the mere fact that I knew the least I could do was steam them. I did much better however! This summer, broccoli has now been a weekly buy and we are making this side item about twice a week. I hope you enjoy it as much as I do!
Hint: All measurements are just an estimate. I tend to estimate on everything so I can save on washing dishes later (i.e., measuring spoons, cups, etc.)
My shopping list for this recipe includes:
- 2 tablespoons of Dijon Mustard
- 1 teaspoon of red pepper
- 1 tablespoon of salt
- 1/2 cup of extra virgin olive oil
- 2 cloves of minced garlic
- 1 tablespoon of black pepper
- 1 lemon
- 1 large bunch of broccoli
Cut broccoli into flowerets and the stem into bite size pieces. Take the lemon and exact the juice of the entire lemon over the broccoli in one large bowl. Discard lemon peel, seeds, etc. Mix the remaining ingredients together in the same bowl and top with lid, shake thoroughly and serve!
