Roasted Aleppo Pepper Broccoli

Broccoli is an incredibly healthy and underrated vegetable. Similar to the cabbage and brussels sprouts, broccoli is full of nutrition. One head of broccoli contains all of the recommended daily intake of vitamins C and K. It’s full of fiber to promote healthy digestion. Possibly most importantly, it contains a significant amount of calcium.

Aleppo pepper, also known as the Halaby pepper, is named after the northern city in Syria and grown in Syria and Turkey. It has a rich burgundy color and is about half as spicy as the crushed red pepper flakes you may commonly use on pizza or other Italian dishes. It has a slight fruity flavor and is a bit savory. It’s delicious and great on meat and vegetables.

Recipe:

• 1 head of broccoli
• 1 tbsp olive oil
• 1 tbsp Aleppo pepper
• 1/2 tbsp fresh lemon juice
• 1/2 tsp salt

Directions:

1. Preheat oven to 400 degrees F.
2. Wash and dry broccoli and cut into florets. Add to a mixing bowl.
3. Add Aleppo pepper and salt to your mixing bowl and toss with the broccoli. Coat well before adding the olive oil.
4. Add the olive oil and continue to toss until the broccoli is well coated.
5. Pour the broccoli on to a baking sheet and space out the broccoli so it roasts instead of steams. Squeeze fresh lemon juice over the broccoli.
6. Place the broccoli in the oven on the lower rack and cook for about 15 minutes. Once the florets begin to turn darker and crisp up, they’re done. Each oven is different, so it may take a couple more or fewer minutes.