Optional: 1/3 cup roasted salted pistachios for garnish
Instructions
Make sure oven racks are situated in the middle. Preheat oven to 400 degrees F and line 2 baking sheets with nonstick parchment paper. Alternately, Silpats work in place of parchment.
To a large mixing bowl, add broccoli florets, avocado oil, salt and pepper. Toss to coat, then spread in even layers over the baking sheets. Roast broccoli for 23-27 minutes, until tender and golden brown around the edges.
While broccoli is roasting, whisk all remaining ingredients together in a small bowl. As soon as broccoli comes out of the oven, drizzle each baking sheet with half of the lime mixture and use a spatula or spoon to evenly coat. Taste for salt and add accordingly, then serve immediately with pistachios, if using!
Leftover broccoli will keep tightly sealed in the refrigerator up to 3 days.
Notes
NOTE: I include the top 2” of the broccoli stem and chop it into the same sized pieces. It’s tender and delicious! TIP: always zest your limes/lemons before squeezing for juice!