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Posted: Friday, June 12th, 2015
2 Tbsp melted ghee (or olive oil)
squeeze fresh lemon juice
¾ tsp kosher salt
pinch crushed red pepper flakePreparation:
Preheat oven to 400F. Trim ends of vroccolette and discard. Make sure pieces are roughly the same size so they cook evenly. Place in a large bowl and toss with Ghee, salt and crushed red pepper until well coated. Transfer to a tin foil lined baking sheet and arrange in one layer. Roast in oven for 15 minutes. Turn and cook an additional 15 minutes until there is some browning on the stalks and the florets have started to crisp. Remove from oven, give a small squeeze of fresh lemon, serve and Enjoy! Adapted from Everyday Maven.