Your Kids WILL Eat Broccoli with THIS Dish.

Want your children to eat broccoli?  Try this recipe.  My DAUGHTER eats it. She says she likes "burnt broccoli".  (It's not burnt.). The broccoli isn't soft and mushy -- it has a crisp, caramelized taste to it.  It is the ONLY way my kids will eat it (besides raw with ranch dip).

And besides, this recipe is super-easy!  It may seem as if you put a lot of work into it -- when you did not. 

Oven-Roasted Shrimp and Broccoli
4 servings

(21 Day Fix - Approved)

2 lbs. fresh broccoli, trimmed and cut into florets
1 lb. large shrimp, peeled and deveined
2 tbsp. coconut oil (melted and divided)
Salt and pepper, to taste
1 tsp. onion powder
1 lemon (for lemon zest and lemon juice)

Fresh parsley

Preheat oven to 425 degrees.

In a large bowl, combine broccoli florets, salt, pepper, onion powder, and ONE tablespoon of melted coconut oil.  Toss until thoroughly combined.  Pour, in a single layer, onto a large baking sheet that has been coated with cooking spray.  Bake for 10 minutes.

Meanwhile, using the same bowl, combine the shrimp, salt and pepper, remaining melted tablespoon of coconut oil, and the zest from your lemon (save the lemon for its juice).  Remove broccoli from the oven, and add the prepped shrimp to the same pan, along with the broccoli.

Return to the oven and roast all for an additional 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges and the shrimp is cooked through.

Remove pan from oven, arrange the shrimp and broccoli on a serving platter, and squeeze your lemon over the shrimp and broccoli.  Top with fresh parsley. 

Done!  And, delicious.  

My family likes this over basmati rice or angel-hair pasta.  I served mine with previously prepared mashed cauliflower.

Enjoy!

(21 Day Fixers, for the Oven-Roasted Shrimp and Broccoli, your container count is: 1 red, 2 greens, and 1.5 tsp.)

If YOU would like to participate in one of my upcoming 21-Day Fix accountability groups (run monthly), please contact me here, or email me directly at chrispechulis@gmail.com.

ALL THE BEST,