Oven Roasted Broccoli Recipe
Simple recipe for roasted broccoli that is so delicious, they'll be begging for more. This healthy veggie side dish will go well with whatever you're making.
Servings: 6 Servings
Calories: 168kcal
Equipment
Ingredients
- 2 ½ lbs. broccoli *
- 3 Tablespoons avocado oil*
- ½ large lemon zested and juiced*
- 6 cloves garlic pressed
- 1 teaspoon coarse sea salt
- ½ teaspoon onion powder NOT onion salt
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon crushed red pepper flakes
- ¼ cup raw sliced almonds
- 2 Tablespoons nutritional yeast
Instructions
- Preheat oven to 450. Line a large rimmed baking sheet with unbleached parchment paper.
- PREPARE BROCCOLI: Wash broccoli. Trim the woody outer layer of the stem with a paring knife. Discard. Cut the stalks into ¼" rounds and then slice, or pick apart, the florets. The stalk "rounds" will cook up nicely and be just as tasty as the florets. Alternately, save the stalks to make into "rice" for another recipe. Place the trimmed broccoli into a large bowl.
- In a small bowl, whisk together oil, lemon zest and juice, crushed garlic, salt, onion powder, parsley, dill and crushed pepper. Pour dressing over broccoli and mix well. Take a minute to be sure all broccoli is evenly coated with oil mixture.
- Spread broccoli onto prepared pan in one layer. If your pan isn't large enough to hold broccoli in single layer, prepare another pan and divide amongst the two pans.
- Roast for 10 minutes. Sprinkle almonds onto broccoli and toss well. Put the broccoli back iIn the oven to roast for another 5-10 minutes, until crisp, but not burnt.
- Remove from oven, sprinkle with nutritional yeast, mix well and serve warm.
Notes
BROCCOLI: 2 ½ lbs. broccoli is 4-5 stalks with crowns. It will yield approximately 12 cups of florets/stalk discs.
OIL: Broccoli is roasted at 450 degrees which is past the smoking point for olive oil. If you don't want burnt broccoli, use a high heat oil like avocado or coconut oil.
LEMON: 1 large lemon will yield approximately 1 Tablespoon zest and 2 teaspoons juice.
GARLIC: If you don't have a garlic press, use a fine grater or mince the garlic.
PREP AHEAD: Trim broccoli up to 3 days in advance. Keep in air tight container in the fridge until ready to roast. Dressing can also be made in advance and refrigerated in a jar with tight fitting lid until ready to roast. Bring dressing to room temp, preheat oven, combine dressing with broccoli and continue with instructions step 4.
LEFTOVERS: Can be stored in the fridge for up to 5 days. Can be eaten cold, at room temp, or reheated in a 450 oven for 8 minutes until heated through.
I like to add leftover roasted broccoli to salads, stir fry, soup, or as a topping for a baked sweet potato.
Nutrition
Calories: 168kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 433mg | Fiber: 8g | Sugar: 3g