Low-Carb Asian Spiced Broccoli

Ingredients

• 2 medium broccoli (800 g/ 1.8 lb)
• 3 tbsp coconut aminos (45 ml)
• 2 cloves garlic, finely chopped
• ¹/₂ tsp ground ginger
• ¹/₄ cup extra virgin olive oil (60 ml)
• ¹/₂ tsp chile flakes
• 1 tbsp sesame seeds (9 g/ 0.3 oz)
• Optional: 2 tsp low-carb sweetener of choice (Sukrin Gold, Erythritol or Swerve work best)
• Optional: 1 tsp toasted sesame oil

Instructions

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut your broccoli into bite sized florets and place into a large mixing bowl.
   
2. Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.
   
3. Pour the over the broccoli and toss well until the florets are coated.
4. Bake in the oven for about 20 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.
   
5. Garnish with chilli flakes and/or extra sesame seeds.
   
6. Store in the refrigerator, in a covered container, for up to 4 days.

Nutrition (per serving)