Sweet and salty teriyaki roasted broccolini topped with crunchy cashews and a delicious paleo coconut amino sauce!

Guys we officially have LESS THAN ONE WEEK UNTIL MY COOKBOOK COMES OUT. It’s like Christmas all over again, just with less hot chocolate. It feels so good to have the book all wrapped up and ready for you to enjoy. It also feels good to be focusing more on actual blog content since the cookbook is finally out of the way. I’m sorry if my recipes seemed like they were slipping for a few weeks there. In reality, I was slaving away harder than ever for you guys. But I guess you’ll just have to take my word for it until Tuesday.

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Teriyaki Roasted Broccolini

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

SERVINGS 4

INGREDIENTS

• 2-3 heads broccolini cleaned and trimmed
• 2 tbsp olive oil
• 3 tbsp coconut aminos
• 2 tbsp orange juice
• 1 tbsp water
• ½ tsp garlic powder
• ½ tsp grated ginger
• ¼ tsp salt
• ¼ tsp pepper
• Sesame seeds for topping
• 1/4 cup cashew pieces for serving

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Place broccolini in a large cast iron skillet and coat evenly with olive oil, massaging to make sure everything is well coated.
2. Place the broccolini in the oven and roast for 20 minutes.

3. While the broccolini roasts, place a small saucepan over medium heat and whisk together coconut aminos, orange juice, water, garlic, ginger, salt, and pepper. Bring the sauce to a boil and then reduce to a simmer to thicken, stirring constantly for about 3-4 minutes. Remove from heat. 

4. When the broccolini is done, pour the sauce liberally over the florets, and then return the skillet to the oven for 5 minutes.
5. Top the roasted broccolini with cashew pieces and sesame seeds, and enjoy!