One can only eat so much cauliflower before they start casting about looking for other veggies. Broccoli happens to be on the bottom of the totem pole for me, but I’ll eat just about anything if it is smothered in garlic and butter and roasted until toasty and nutty in the oven. So, I gave roasting broccoli a shot.
Win! Yup, this was one tasty side dish. I made two big heads of broccoli which made enough for my veggie-loving family as a side dish, with leftovers for another night. Double win! If there’s nothing I like more, it’s re-purposing leftovers! I even snuck a few bites while cleaning up the kitchen – but don’t tell anyone!
Easy Peasy Oven Roasted Broccoli
This recipe couldn’t be easier, and it lends itself to ALL kinds of embellishments. Think of this as the basic canvas: add Parmesan cheese, capers, a few sauteed shallots, hot chili flakes, or whatever your taste buds and creativity are craving.
The only caution to this recipe
If you’re looking for something yummy to serve with it, how about my French Pork Chops with Dijon Cream Sauce? This is another easy peasy recipe that won’t keep you in the kitchen for long. Or, serve this tasty side dish of Oven Roasted Broccoli with sausage, or your favorite grilled meat. It won’t pair well with stews or something especially saucy.
Go broccoli crazy with this recipe for keto-friendly Oven Roasted Broccoli, and if you give it a try, drop me a line and let me know how you liked it!
Oven Roasted Broccoli
- 2 pounds broccoli crowns
- 2 cloves garlic minced
- 4 tbsp olive oil
- 2 tbsp butter melted
- salt and pepper to taste
- Preheat the oven to 425-F.
- Prepare the broccoli by giving it a good dunk under running water, and trim off the ends. If you’ve got thick stalk, you can cut it up and roast it or save it for something else. Break the broccoli into bite-size florets.
- In a large bowl (big enough to hold all the broccoli), combine the garlic, olive oil, melted butter, and some salt and pepper. Mix well.
- Toss the broccoli in the butter mixture until well coated. Put it on a cookie sheet in one layer and bake at 425-F for about 15 minutes, stirring once about halfway.
- Serve, and try not to gobble it up all at once!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.