4 broccoli crowns, but into small florets
2 T avocado oil
1 T butter or ghee
¾ tsp fresh lemon juice
¾ tsp sea salt
½ tsp garlic powder
¼ tsp chili powder
¼ tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp ground coriander
1/8 tsp ground pepper
Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper.
Spread the florets out on the tray and drizzle with the avocado oil and lemon juice. Sprinkle the spices all over the broccoli. Toss to coat.
Drop the tablespoon of ghee onto the center of the tray (it will melt when you put it in the oven). Roast the broccoli for 10 minutes. Toss the broccoli to spread the melted ghee around. Return to the oven and roast another 15-18 minutes, until browned and crispy. The broccoli gets nice and crunchy if you leave it in until the florets are totally browned on top.
Tip: Don’t overcrowd the tray or the broccoli will steam and not get crispy. If needed, use 2 trays.