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The same veggie sides get really boring day in and day out. There was a long stretch there where all we ate were salads. Like, every single type of salad you can imagine. Because it was easy. And when you’re running around like a mad woman at dinnertime trying get dinner ready while your  17 month old is grabbing at your pant leg and your four year old wants to tell you a story about what happened at preschool, easy is, well, easy.

But then I saw this recipe from the one and only Martha Stewart (she’s behind this insanely delish recipe of Smoky Beef Tacos that is so good you truly must make it sometime), I knew I had to give it a go. I love roasted broccoli and I love soy sauce and sesame seeds. What’s not to like about this super simple recipe?

So I made it.

It was a ginormous hit. And for the last five or six years we’ve been making it at least once a week. It’s so good that we never tire of it. Even better: that little 17 month old tugging at my pant leg while I make dinner? She GOBBLES this up! Can I get an Amen?!

Here’s the recipe, below. Plus, the 21 Day Fix container breakdown if you choose to follow 21 Day Fix. Which, if you aren’t already following the Fix, you really might want to give it a try :). I’m hosting an online fitness boot camp starting April 4th where you can expect to lose up to 10 lbs., tone up, learn how to eat super clean, make meal prep crazy easy and torch insane amounts of calories in just 30 minutes of working out a day. Did I mention there are prizes in this boot camp? Click here to find out more about getting in my exclusive online fitness boot camp!

Serves 4

INGREDIENTS

  • 1 pound broccoli florets
  • 2 tablespoons olive oil
  • 1 tablespoon low-sodium soy sauce (if on the Fix, use Braggs Aminos)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon sesame seeds

DIRECTIONS

  1. Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds.

21 Day Fix container breakdown:

1 green, 1-2 tsp. (depending on whether or not you use all 2 tablespoons of EVOO)

 

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