Beef and Broccoli (AIP, Paleo, Whole30) -with stop motion video recipe!

Though this beef and broccoli dish has become one of our favorite meals, it’s something I’ve held off posting because it almost seems too easy to qualify as a recipe. But sometimes, simple, easy, and delicious is just what’s needed, especially with how complicated life can be on AIP. And since I’ve been making this recipe almost weekly for the past few months, it’s time I shared it ;)

The Beef and Broccoli recipe comes together pretty quickly with minimal prep and minimal planning ahead AND minimal clean up. All ingredients are ones I generally keep on hand. With only a little extra time, the recipe can be easily doubled or tripled.

The ingredients are economically-priced. It travels well. It’s delicious warm or cold. It freezes well. I find my body really likes the ratio of protein/carbs/fat, plus it’s veggie heavy and features gut-healthy sauerkraut. And it’s just plain tasty!

For fun, I’ve also created a stop motion video of this recipe. While it isn’t possible to make this meal in 30 seconds like the video, it is possible to make it under an hour!

Beef and Broccoli (AIP, Paleo, Whole30) 
yields 4 servings 

For the roasted broccoli
Two 16 oz bags of frozen broccoli
5 tablespoons olive oil (or other AIP fat of choice)
1/2 teaspoon granulated garlic

For the roasted sweet potatoes
1 large (around 1 to 1.25 pounds) white sweet potato
2 tablespoons olive oil (or other AIP fat of choice)

For the beef
1 pound grass fed ground beef (85/15, if possible; see note below if starting with frozen ground beef)
2 tablespoons coconut aminos

For serving
Farmhouse Culture garlic dill pickle saurkraut (or make your own with this recipe, though I have not tried it…)
Smoked salt  (or other finishing salt of your choice)

1. Preheat the oven to 425 F. Line two baking sheets with parchment paper. 
2. For the roasted broccoli: spread the frozen broccoli on one of the prepared baking sheets. Drizzle with oil & and sprinkle with the granulated garlic. Roast in the preheated oven, on a middle rack, for 50 minutes. After 25 minutes of roasting, stir the broccoli & continue roasting. 
3. For the roasted sweet potatoes: cube the sweet potato (no need to peel), spread on the second baking sheet, and drizzle with oil. Roast in the preheated oven, on a bottom rack, for 40 minutes. After 20 minutes of roasting, stir the potatoes & switch the broccoli to the bottom and the sweet potatoes to the middle rack. 
4. For the beef: After the broccoli & sweet potatoes have been stirred once, heat a cast iron skillet (I use my Lodge cast iron skillet) over medium high heat. Add the beef and coconut aminos to the pan. Brown until the ground beef is cooked through. Set aside until the broccoli & sweet potatoes are done. 
5. To assemble: add the browned beef, roasted broccoli, and roasted sweet potatoes to a large bowl. Toss to combine. 
6. To serve: portion onto plates. Top with Farmhouse Culture garlic dill pickle sauerkraut (I like about 1/3 to 1/2 cup of sauerkraut on mine, but use less, if you prefer) and a generous sprinkle of smoked salt. 
7. Store leftovers in the refrigerator or freezer. 

Notes:

• If you’re starting with frozen ground beef, quick thaw it in warm water, while the vegetables are roasting, until the edges are soft—don’t worry if the middle is still a bit frozen… it will finish thawing in the skillet. Just make sure to use the quick-thawed beef immediately (i.e. don’t save it for another use). Alternately, thaw the beef in cold water or in the refrigerator if it isn’t to be used right away. 
• If not cooking the ground beef in a cast iron skillet (or if a lower fat content beef is used), a little additional fat may be needed to keep the beef from sticking to the pan. 
• Feel free to play with the ratios of beef/broccoli/sweets in this recipe based on your preferences (or what ingredients you have on hand). 
• This recipe is NOT sponsored by Farmhouse Culture…. I just really love their sauerkraut! 

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Roasted Broccoli (AIP, Paleo & Vegan)

So, this roasted broccoli is one of those recipes that I hesitate in sharing because it is SO easy. Does it actually need a recipe?!?  But its also one of my favorite side dishes and I’d hate for someone to go through life not experiencing the wonderfully delicious & easy dish that this roasted broccoli is. 

Cooking things completely from scratch isn’t always easy. There’s often lots of chopping and prepping of ingredients, and then there’s also the cooking part, and of course, the cleaning up.  But this broccoli is different. It’s easy. No chopping. It requires only one pan & almost no hands on time. Did I mention also that it’s economical because it turns out better with the cheaper broccoli cuts, rather than the more expensive florets. I like to roast mine until it’s almost burned. And then husband and I fight over the crispy, caramelized, charred bits on the pan.

Before and after roasting; it will shrink quite a bit

One word of caution.... once you start eating roasted broccoli, it is very difficult to go back to eating any other form. Steamed broccoli has NOTHING on roasted ;)

Roasted Broccoli

makes 2 servings 

2 lbs of frozen broccoli cuts, organic preferred 

4 Tbl Avocado Oil, divided into 1 Tbl and 3 Tbls

           (or substitute another liquid fat of choice, such as olive, or melted lard/bacon grease/duck fat) 

1 tsp Sea Salt or Himalayan salt (we like things a little on the salty side, so use less if you aren’t a big salt fan). 

1. Preheat the oven to 425 F (or 375 F on a convection oven). 
2. Grease a rimmed baking sheet with 1 tablespoon of oil.
3. Open the frozen broccoli cuts & spread onto  the baking sheet. Drizzle on the remaining 3 Tbl of oil & the salt. Toss to combine.
4. Roast in the preheated oven for 25 minutes, then remove the pan from the oven, toss the broccoli to ensure it isn’t sticking and that it isn’t getting too dark. Return the pan to the oven to roast an additional 20 to 25 minutes. 
5. Serve immediately.  

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