Broccoli Crunch with Ranch Dip

Name: Broccoli Crunch with Ranch Dip
Yield: Serves 2–4
Ingredients: Coconut oil or avocado oil spray; Coconut oil or avocado oil spray; 2-pound (900 g) bag triple washed raw broccoli florets or 8–10 cups (1,400–1,750 g) washed broccoli heads; 2-pound (900 g) bag triple washed raw broccoli florets or 8–10 cups (1,400–1,750 g) washed broccoli heads; 1 tbsp. (15 ml) olive oil; ½ tsp. (2.8 g) salt; ½–1 tsp. (0.8–1.6 g) garlic powder; ⅓ cup (80 ml) high protein plain, unsweetened yogurt or dairy-free substitute; ⅓ cup (80 ml) high protein plain, unsweetened yogurt or dairy-free substitute; ⅓ cup (80 ml) high protein plain, unsweetened yogurt or dairy-free substitute; ½ tsp. (0.8 g) ranch seasoning; 1½ tsp. (2 g) scallions or chives, chopped; 1½ tsp. (2 g) scallions or chives, chopped

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

Coconut oil or avocado oil spray
2-pound (900 g) bag triple washed raw broccoli florets or

Starter
Vegetarian
Gluten-free

Method

Directions

Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper coated with spray.
Add broccoli to the pan and drizzle evenly with olive oil and salt.
Massage oil and salt into the broccoli for 2 to 3 minutes.