Easy roasted broccoli with only 3 ingredients! This healthy oven roasted broccoli with lemon and garlic will melt in your mouth. Dairy-free, Vegan options, Keto, Paleo, and Whole30 too!
Broccoli
I love broccoli. So much so that when I eat it, I eat way too much. Yes, you heard it. I eat too much broccoli.
*Fun fact I didn’t start eating broccoli until 3 or 4 years ago, I’m 25 btw. I used to absolutely hate vegetables. Even the sight of broccoli or any other green vegetables gave me the heebie jeebies inside. Do you know what the definition of heebie jeebies is?
hee • bie-jee • bies
“It is a state of nervous fear or anxiety”.
You think I’m exaggerating but I’m not. I didn’t grow up eating many vegetables. Green beans, peas, and corn were all that was on the menu at my house. But corn is not a vegetable. The amount of times I’ve had to tell my dad that corn is not a vegetable… My parents didn’t like green vegetables, so we just didn’t eat them. Up until 3-4 years ago my food choices were actually very slim. I was a meat and potatoes kind of gal. Onions? no. Tomatoes? no. Peppers? no. Lettuce? no. You get the picture. I ate absolutely no nutritious vegetables.
Fast forward to the first time I found the courage to try SPINACH. I was Junior in college in line at Subway. I decided that I was going to get the 6″ turkey breast sandwich and randomly decided I was going to get spinach. No, this was not a pre-planned thing. I didn’t read an article in Self magazine which discussed the benefits of eating more vegetables, I just decided to try something new.
When the worker at subway asked what toppings I wanted on my sandwich, I said spinach. Which even felt weird to say. The first time I tried it on my sandwich, it was kind of meh. It wasn’t too bad of a taste, so I decided that I was going to get it on my sandwich from now on.
I ended up liking spinach. Actually loving spinach. I started eating it all the time and before you know it I was eating the color of the rainbow in veggies. Not Lucky Charms. I introduced onions, bell peppers, tomatoes, mixed greens, and more to my taste palate. After introducing these veggies I noticed I had a strong craving for them. Like all the time; ya girl can eat. I started eating a big salad for both lunch and dinner and still craved them. It’s possible I craved these nutrient rich veggies because my body was deprived for so long.
I went from eating no green vegetables to eating too many/much. Will I ever find balance with my green vegetable consumption? Who knows…
IS ROASTED BROCCOLI HEALTHY?
Roasted broccoli is not only delicious, but also good for you. Here are some health benefits of eating broccoli:
has anti-cancer compounds
helps to maintain healthy skin
improves bone health
aids your body in natural detoxification
improves digestion
Although roasted broccoli is healthy for you, it does matter what kind of oil you use to roast your broccoli in.
Cook with these: ghee, grass-fed butter, olive oil, avocado oil, coconut oil, beef tallow or lard.
Avoid these: soybean oil, vegetable oil, canola oil, corn oil, cotton seed oil, safflower oil, and peanut oil. These oils are not good for our bodies or brains. They contain harmful additives, oxidize easily with heat, are derived from genetically modified crops, etc. Do your best to avoid these both cooking and consuming.
HOW TO CUT BROCCOLI
Cutting broccoli is easy; it’s just a few steps.
Tips:
Follow these tips for how to roast the perfect broccoli!
Cut broccoli into small florets.
This makes it easier for the broccoli to become crispy in a shorter amount of time.
Toss/ flip broccoli half way through cooking.
This ensures the broccoli will roast evenly. If you don’t end up flipping it, take a deep breath it’s okay. The broccoli will still taste amazing.
Give the broccoli room to breathe on pan
Spread broccoli out on pan to ensure the broccoli will roast on all sides of the floret. If you have the broccoli too close together will steam instead of roasting.
Bake at a high temperature for optimal crispiness
This roasted broccoli recipe bakes at 425 degrees Fahrenheit and that is the temperature I have found to work best. If you are wanting to roast your broccoli, I do not recommend cooking below 400 degrees Fahrenheit.
Frozen broccoli tips
Yes! You can roast frozen broccoli. You don’t need to thaw, just throw it on the sheet pan and cook the same way as you cook thawed broccoli.
OTHER WAYS TO ROAST BROCCOLI
Broccoli can be served with a number of different cuisines, and made a ton of different ways. Here are a few of my favorites:
Parmesan Roasted Broccoli
Sprinkle your broccoli with some fresh Parmesan if you tolerate dairy. I recommend buying organic, grass-fed Parmesan and grating it yourself as that will be the healthiest. This Parmesan cheese works well if you don’t want to grate your own.
Roast broccoli and cauliflower together on the same sheet pan! Drizzle on some olive oil, and sprinkle on some Italian seasoning and garlic powder for an easy side dish. Add in lemons too for a citrus punch!
Honey Lime Roasted Broccoli
Use ghee or grass-fed butter for your roasting oil, and drizzle on honey and squeeze some lime.
Roasted Broccoli and Carrots
Roast broccoli and carrots together on a sheet pan with olive oil, minced garlic and crushed red pepper.
Like this recipe?
I would love to know if you liked this easy roasted broccoli. Champ sure did! Let me know in the comments!
Easy roasted broccoli with only 3 ingredients! This healthy oven roasted broccoli with lemon and garlic will melt in your mouth. Dairy-free, Vegan options, Keto, Paleo, and Whole30 too!
Ingredients
Scale
2 medium to large heads of broccoli, 1 1/2 – 2lbs bunch
Chop/cut broccoli into florets and pile onto baking sheet. For large florets chop in half again.
In a small bowl or ramekin, combine melted ghee, minced garlic, and lemon juice. Stir mixture.
Drizzle mixture over broccoli, and toss with hands or tongs to make sure all broccoli florets are evenly coated. Sprinkle with salt and pepper.
Bake for 18-20 minutes or until broccoli is slightly browned or crispy to your liking. Flip broccoli half way through cooking. Serve immediately or while warm.
Hi, I’m Abbey! Certified Training and Nutrition Coach. Of course, I’m a foodie as well, and I love to show others how GOOD healthy eating can taste. Here you’ll find fitness & nutrition content specific to weight loss, as well as easy, real food recipes. I’d love to get to know you!
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