Roasted Broccoli with Tomatillo Salsa


  • For the Salsa
  • 1/2 white onion
  • 1 pound tomatillos
  • 2 cloves of garlic
  • 1-2 jalapeno peppers
  • 1 pound tomatillos
  • 1/2 cup roughly chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • a squeeze of lime juice
  • 1 teaspoon sea salt
  • For the Broccoli
  • 1.5 pounds broccoli
  • 2-3 tablespoons extra-virgin olive oil


Step 1

To make the salsa: Preheat the oven to 400°F. Chop the onion into large pieces, then place the peppers, tomatillos, onion, and garlic in a heavy bottomed pan. Drizzle with the oil, and place in the oven.

Step 2

Roast for 30 minutes, or until the tomatillos turn brown, soften and even burst.

Step 3

Remove the pan from the oven, allow to cool slightly, then transfer ingredients to a food processor and blend until desired consistency. Pour contents into a bowl, stir in the cilantro, and season with the salt and lime juice. Place in the fridge to cool for at least 30 minutes.

Step 4

Now roast the Broccoli. Lower the oven to 375°F. Cut the broccoli into florets then place in a bowl. Add a few tablespoons of olive oil and toss. Place on a baking dish, put the dish in the oven and roast until brown, about 10-12 minutes.

Step 5

Serve the roasted broccoli alongside the salsa.

Nutritional Information

Nutritional analysis per serving (about 3 tbsp): Calories 85, Total Fat 6g, Protein 2g, Fiber 3g, Sugar 2g, Sodium 70mg

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