sea salt and freshly-cracked black pepper, to taste
1tbspbalsamic vinegar
1/4cupgrated Parmesan cheese
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Instructions
Heat the oven to 425 °F and coat a large rimmed baking sheet with non-stick spray. The pan should be ready before the seasoned broccoli goes on it so the florets can start roasting right away.
Combine the broccoli, olive oil, minced garlic, salt, and black pepper in a large bowl, tossing until the florets are evenly coated. Look for a light sheen over the broccoli with garlic distributed across the pieces rather than clumped in one spot.
Arrange the broccoli in one layer on the prepared sheet pan and roast for 18-20 minutes, tossing halfway through. Remove it when the stems yield to a paring knife tip and the floret edges are lightly browned and slightly blistered.
Notes
Texture tip: Thoroughly dry florets before tossing in oil and avoid crowding the sheet pan to ensure high-heat caramelization instead of steaming.Storage: Cool completely before storing in an airtight container in the refrigerator to prevent trapped condensation from softening the browned edges.Reheating: Warm in a hot oven or dry skillet over medium heat to restore crisp edges rather than using a microwave.Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Roasted Broccoli Recipe
Amount per Serving
Calories
110
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Potassium
288
mg
8
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
623
IU
12
%
Vitamin C
89
mg
108
%
Calcium
47
mg
5
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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