Roasted Broccoli with Caper Pesto (low FODMAP)
This easy roasted broccoli side dish is punched up with a tangy and herby caper pesto and makes for a beautiful presentation on your holiday table or for a weeknight dinner. It’s bulked up with some roasted cabbage to allow for a larger low FODMAP portion, but it’s truly the best side dish for any dairy-free, gluten-free meal!
Servings 6
Ingredients
- 1 pound broccoli thick stems removed and cut into small florets (see note)
- 4 cups thinly sliced cabbage about half of a 1 1/2 pound head
- Olive oil
- Sea salt
- 1 lemon
- ¼ cup sunflower seeds
- 1 bunch chives or 4 green scallions roughly chopped
- 1 cup roughly chopped parsley leaves and stems
- ½ cup loosely packed mint leaves
- 2 tablespoons capers no need to drain them
Instructions
- Preheat the oven to 425 degrees F.
- On a parchment-lined baking sheet, toss the broccoli and cabbage with ¼ cup olive oil and 1 teaspoon salt. Arrange in an even layer and bake until charred and caramelized, tossing once halfway through, about 25 minutes.
- Meanwhile, make the gremolata: zest the lemon and set aside.
- In a small food processor, combine the sunflower seeds, chives, parsley, mint and capers. Pulse until coarsely ground. Add the juice of half the lemon (about 2 tablespoons), 1/4 teaspoon salt and ¼ cup olive oil. Pulse a few more times until the texture of a chunky pesto. Taste for seasoning and add more salt as needed.
- To serve, pile the broccoli on a serving plate and dot with the herby caper pesto. Garnish with the lemon zest and serve warm or at room temperature.