Asian Almond Butter Broccoli

Sounds interesting, right?  Well…it was!  Kind of fun and strange and wonderful!  I never would have thought of putting almond butter on a veggie…other than dipping carrots in it, of course.  That is addicting…

But almond butter and broccoli?!  Yes, yes….it works, and I am thankful for the genius of Abel James, The Fat Burning Man, for coming up with the idea!  For this recipe, I left the ingredients alone, just because the recipe was so out of the box for me that I didn’t want to try something and mess it up.  HOWEVER, I did change how I cooked the broccoli!  See…originally it was intended to be grilled!  However, our days around here are struggling to stay above zero degrees.  So I didn’t feel right about asking the man to go outside and grill.  Plus…I have heard in those temperatures that often times grills won’t be able to heat up enough to cook your food anyways!  So I went with my favorite method of cooking veggies.  Oven roasted, crispy, and delicious!

Which reminds me.  We must pause so I can rant.  What.  The.  Heck.  Is the deal with restaurants boiling their veggies?!  SUCH INJUSTICE!  I mean, come on!  Mr. Rodgers and I splurged on a fancy dinner two nights ago.  The steak was delicious.   His chicken parm was bigger than my head and oh so crispy!  The Shamrock martini was amazing.  Atmosphere…awesome.  Candle lit.  Delicious.  And then you get to the pile of veggies.  Tasteless.  Squeaky.  Rubbery.  Boiled.  WHY?!  It makes me want to cry.  THIS IS WHY SO MANY AMERICANS HATE VEGETABLES!  Because people like you mistreat them, fancy restaurant!

Okay.  Rant over.  I’m sure they have their reasons.  Sigh.  Poor little broccoli never had a chance.

Eh hem.  Back to our fun ROASTED broccoli recipe 😀  Let’s get down to it!


Here is what you need:

  • 1 Large Head Broccoli
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Red Wine Vinegar (Mr. Rodgers’ favorite!)
  • 2 Tbsp Tahini (I used my daddy’s home made version)
  • 3 Tbsp Almond Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Coconut Aminos
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper


And here is how you do it:

  1. Preheat your oven to 425*
  2. Chop your broccoli into florets.  Toss in a bowl.
  3. Add first 2 Tbsp of Sesame Oil and salt and pepper to taste.  Toss so that broccoli is coated.  Dump on a foil covered cookie sheet and slide into oven.  Roast until crispy on the outside but becoming tender, turning at least once.  Should be 15-20 minutes.
  4. While waiting for broccoli, create your “dressing.”  Combine the rest of the ingredients in a bowl.
  5. When broccoli is done, dress it with the almond mixture, and enjoy!  Yay!



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Chop your broccoli into florets and place in a bowl.

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Add first 2 Tbsp of sesame oil, salt, and pepper and toss to coat.

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Dump onto a foil lined baking sheet and plop in your 425* oven.  Roast until crispy and tender…15-20 minutes.  Turn at least once for even browning.

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Meanwhile, dump the rest of the ingredients in a bowl.

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Whisk together till creamy!

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Broccoli is done!  (Honestly…this was so good I could have eaten it as-is!)

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Put it on a plate and dress it!!

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Sweet, tangy, protein-y, delicious!!  Let me know what you think!  What would be another great vegetable to use almond butter with?!


Lemon Dijon Broccoli, Roasted or Raw!

My husband…is my treasure.  He is also…a weirdo.  Especially when it comes to food temperatures.  Apparently, warming things up is too much of a hassle.  He’ll eat all sorts of things cold…restaurant leftovers, mashed potatoes, burgers…bleh!  This is coming from the lady that hates even eating pizza cold 😉  But that is a little weird, right?  I mean, come on…cold mashed potatoes?!  (Though, really…I was raised with three brothers….I should know by now that he is a boy, which means he is probably doing those things in front of me just cause he enjoys my reaction :P).  Anywho.  Most of the time I freak out and have to turn around when he is eating strange cold substances.  But a few nights ago the situation had a funny twist.

Do you remember when I was mentioning in my Caper Green Beans post that I have been so pleased to discover all the different things you can do with veggies simply by tossing them in different vinaigrette variations?  Well…this is one of the experimental variations I have come up with, all by myself.  And may I just say…I ROCKED IT!  Haha.

So.  I was preparing to roast some broccoli…I had it all washed, chopped up, I mixed up a nice sauce and tossed the broccoli in it, then dumped it out on my baking sheet…but right before I tossed it in the oven, sweet husband walked up and grabbed a piece. He had smelled the sauce from the living room and had to inspect.   In usual OCD chef form, I started flipping out!  My first thought; “no! Don’t do that!  What if we won’t have enough?!”  (Wow…like one floret is going to change the success of a meal.)  My second thought; “what the heck?!  That’s gross I have to cook it!  You’re so weird!  Don’t…no…wait…stop…oh.  You did it.”  (Apparently I forgot that I gladly eat raw broccoli with veggie dip.)  His eyes got wide, he grabbed another floret and shoved it in my face.  I started squirming away but he kept insisting that it was “SO GOOD.”  So I finally gave in, he plopped it in my mouth…and it was DELICIOUS!  So garlicky, tart, and wonderful.  Like seriously, I would make it for a snack!  So we laughed together, and I popped it in the oven, saying “Wouldn’t that be so sad if it’s not good roasted?”  Good news.  It was good roasted too!  A different kind of crunchy, the ends slightly blackened and roasted, lemony and still garlicky…but somehow, a different flavor!  And so.  In this recipe, you have a choice.  Hot or cold?  Yum either way!!!!

Here’s what you need:

  • 1 Large head Broccoli, or 2 Small (I used 3 of the chunks you buy individually instead of the pre-wrapped heads)
  • 3 Tbsp Butter, melted
  • 2 Cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 1 tsp Sour Cream
  • 2 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • Few Squirts of Hot Sauce

And here’s how you do it:

  1. Preheat your oven to 400 degrees if you are roasting.
  2. Wash and dry your broccoli, and chop into florets.
  3. Combine the rest of the ingredients in a small bowl.
  4. Place your broccoli in a large bowl, drizzle with the sauce, and toss together so it all seems to be coated.
  5. Eat raw, OR cover a baking sheet with foil for easier clean up, and dump your broccoli onto it in a single layer.
  6. Roast for 30-45 minutes, turning every 15 minutes.  I like ours really crispy and blackened, so I left mine in pretty long…but that part is up to you!!!

Serve with a lovely protein, and enjoy!

Mix up your sauce!!  Just like a vinaigrette, but I used melted butter instead of olive oil!  I love the taste of butter on veggies…and did you know that if you really get down to the nitty gritty of health…it is not recommended that you cook with olive oil?  Apparently heating olive oil destroys every health benefit and something happens chemically that can actually cause it to be harmful.  Weird, huh?  That’s definitely what I was told growing up, but we have learned that in some of our research.  So save the olive oil for salad dressings…and if you’re gonna heat a dish…stick to coconut oil or butter.  Yes, I actually think butter in moderation is a good thing 🙂

Lemon Mustard Broccoli 1

Choppy choppy broccoli broccoli!!!!

Lemon Mustard Broccoli 2

Tossin it with the sauce, hey hey hey hey!

Lemon Mustard Broccoli 3Now roast it, or just eat it cold!  You decide!!  Here’s to Mr. Rodgers for making that fine discovery…without his persistence I would have turned up my nose and never known how wonderful it could be!

Lemon Mustard Broccoli 4

Here it is being served with my new favorite, TURKEY FETA BURGERS!  Yeah baby!  See how crispy I got it?  Yay.  Beautiful combo.  Lovely meal.  My favorite company, even if he’s a weirdo.  It was a wonderful moment 🙂  I hope you have a moment just as wonderful with this meal!  Try it out and let me know what you think 🙂

Feta Burger and Broccoli