Garlic Roasted Broccoli [Vegan, Keto, Paleo]

This post may contain affiliate links, which are always marked with *. Please read my disclosure for more information.

Garlic roasted broccoli is the best easy low carb, vegan and keto, paleo & whole 30 approved side there is. It comes out crispy and packed with flavor – all without a lot of work.

A few years ago I was looking to add more veggies to my diet. I’m a carb girl at heart, you know – but I do love feeling healthy, being strong. And that’s why I try to be smart about it. Like, when I have a big bowl of pasta – I add loads of spinach on top. Doesn’t change the taste all that much, but does add loads of nutrients. And when I have a piece of fish or meat, if I don’t have ridiculous cravings for potatoes or other carbs – then I go for vegetable sides instead.

Anyway. A few years ago I wanted to add even more veggies, and specifically I wanted to find delicious ways to have broccoli. Because while today broccoli is one of my absolute favorites, back then I was really not a fan.

So what do I do when I don’t like a veggie? I add garlic, salt, pepper & olive oil and all of a sudden – it’s so much more fun.

No but honestly. This garlic roasted broccoli is so delicious, I’d often rather have this than roast potatoes as a side. And I love roast potatoes! But this broccoli is so easy to make, so loaded with healthy stuff, and pretty quick. And it goes with just about anything! (Especially my whipped feta cheese but then again, what doesn’t?!)

Why I love this recipe

• It’s so good for you! Broccoli is packed with loads of essential vitamins, fibers and antioxidants.
• It’s easy to make – just chop, mix, and pop in the oven. Let it bake itself for 20 minutes and that’s all.
• So tasty it’s addictive! Ever had kale chips? Well, this is like the dinner version of that.
• You use the whole broccoli. Yes, that’s true. You don’t need to throw away the stem – just peel it and chop it and it’s gonna be your favorite part.

Substitutions and Variations for Garlic Roasted Broccoli

While I love this roasted broccoli with garlic flavors, I highly encourage you to test out different versions to find your own favorite. Here are some suggestions to start with:

• Garlic can be skipped entirely if you’re sensitive or just don’t like it.
• Black pepper can be substituted for lemon pepper, or another pepper of your choice. Just try and discover your own favorite!
• Olive oil can be substituted for coconut oil, or another vegetable oil.
• A squeeze of lemon (Just a squeeze! We still want the broccoli to come out crispy.) adds a bit of freshness and is especially tasty if you’re serving your roasted broccoli with fish or seafood.

How to make Garlic Roasted Broccoli

First things first – start by setting your oven for 200C/400F and place a baking sheet on top of an oven tray.

Start out with chopping or picking your broccoli florets into bite-size pieces. Then cut off the tough end piece of the stem and throw away, before peeling the rest of the stem. After peeling, slice the stem in pieces 3-4 mm (1/10”) thick.

When you’re done with the broccoli, peel the garlic cloves and slice them as thin as possible.

Place your broccoli & garlic in a large mixing bowl and add olive oil, salt and black pepper. Mix well with your hands, and make sure to really massage the broccoli with the seasoning.

Now spread the broccoli out on an oven tray covered with a baking sheet and then bake in the oven for 20 minutes.

And that’s it! Bring it out after 20 minutes – the broccoli should be lightly browned and look crispy. Serve immediately!

Serving suggestions for Garlic Roasted Broccoli

• Bake a lemon pepper salmon next to it and serve together
• Serve with feta stuffed chicken instead of roasted beets and potatoes
• Make some whipped feta cheese and dip them in
• Serve as a side for Duck a l’Orange
• Eat with your lemon & basil grilled chicken
• Make it for your Thanksgiving dinner
• Serve as a healthy component of your Christmas spread

What is your favorite way of serving garlic roasted broccoli? Let me know in the comments below!

All the love,

Emmeline

Garlic Roasted Broccoli

5 from 1 vote

Print Pin Rate

Course: Side Dish, Vegetables

Cuisine: Healthy, Keto, Low carb, Paleo, vegan, whole 30

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people as a side

Calories: 108kcal

Author: Emmeline Kemperyd

Ingredients

• 500 g broccoli 1 medium-sized head = about 250 g
• 3 garlic cloves
• 1 tsp salt
• 0.5 tsp black pepper
• 2 Tbsp olive oil

Instructions

• Set the oven for 200C/400F and place a baking sheet on an oven tray.
• Cut the broccoli florets in bite-size pieces. Cut off the final part of the stem, then peel the stem and slice it 3-4 mm (1/10 '') thick. Peel the garlic cloves and slice them as thin as possible.
• Place the broccoli florets and sliced stem in a large mixing bowl together with the sliced garlic. Add the olive oil, salt and black pepper and mix well. Use your hands and massage the broccoli pieces.
• Spread the broccoli and garlic out on top of the baking sheet and bake in the middle of the oven for 20 minutes. Serve immediately!

Notes

• Garlic can be skipped entirely if you are sensitive or don’t like it.
• Black pepper can be substituted for lemon pepper, or another pepper of your choice.
• Olive oil can be substituted for coconut oil, or another vegetable oil.
• A squeeze of lemon adds a bit of freshness and is especially tasty if you’re serving your roasted broccoli with fish or seafood.

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 623mg | Potassium: 404mg | Fiber: 3g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 112.2mg | Calcium: 63mg | Iron: 0.9mg

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!