Oven Roasted Broccoli
One can only eat so much cauliflower before broccoli starts looking delicious, and with this oven-roasted broccoli, keto friendly veggies are here to stay!
Servings: 6 servings
Calories: 169kcal
Ingredients
- 2 pounds broccoli crowns
- 2 cloves garlic minced
- 4 tablespoons olive oil
- 2 tablespoons butter melted
- salt and pepper to taste
Instructions
- 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!
Notes
Recipe Card Tips
- Spread the broccoli in a single layer with room between pieces. A crowded pan steams the broccoli instead of roasting it, and it won't get the same crisp edges.
- Pull it from the oven while it still has some bite. Get it off the hot pan quickly afterward, since residual heat keeps softening it for a few minutes even after roasting stops.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 483mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1059IU | Vitamin C: 135mg | Calcium: 74mg | Iron: 1mg | Net Carbohydrates: 6g