Yes, you heard it right! Broccoli fries! I know it might sound yucky, but I promise, these are super yummy! I have made these twice this week and loooved them. I am into finding all the low carb recipes I can right now. I suspect that I have inherited insulin resistant genes from half of my grandparents so I have to be careful about what I eat to maintain my 70 lb. weight loss. If I eat popcorn on one day, it can’t be too much, or my weight goes up. I am shooting for 25 grams of carbs a day or less.
My kids didn’t really like these broccoli fries, but that is OK, more for my dear husband and me! I will be making these on Independence Day to go with my bun-less burger!
Here’s the recipe:
1. Preheat the oven to 425 degrees.
2. Grease a cookie sheet with a leftover butter wrapper. (You keep those in your fridge right after you remove the butter for your butter dish right? The wrappers are perfect for putting a pat of butter on and then smearing butter all around on a cookie sheet when you bake cookies or do these fries.)
3. Wash your broccoli and slice off the super tough ends. But don’t discard the stalks. Cut the broccoli into thin strips, with the florets attached to the stalks.
4. Melt 2 to 4 T. of butter on low to medium low heat. Put the broccoli in a bowl and then pour the melted butter over the broccoli. Then with your hands, mix the butter and the broccoli together so you feel like the broccoli is evenly coated by the butter. Then sprinkle on the seasonings you want: lots of salt, a little pepper, and maybe some chili powder or garlic powder.
5. Spread the broccoli strips on the cookie sheet, and bake for 15 to 20 minutes, until slightly golden brown and crispy. The recipe I used said to go 20 to 25 min. but 25 min. was too long and they burned a little. Adjust the time if you know your oven tends to cook too hot.
6. Eat and enjoy! Dip in ketchup if you want but I found they tasted perfect as they were.
You could probably do this with any vegetable, maybe even eggplant, to make it taste great!