Broccoli is one of those vegetables that really benefits from being roasted. Eating it raw can be fibrous and bitter, and steaming it risks turning it into mush. When you roast broccoli, the florets turn a nice golden brown and the vegetable becomes tender with a slight crunch. It’s the perfect in-between to its raw and possible mushy state.
With only 6 ingredients, this recipe is short and spicy. If you’re worried about the amount of heat, just adjust the red pepper flakes to taste because, boy, can it sneak-up on you! If the little ones in the family enjoy some spice, then this may be a way to get them to eat their broccoli. As a member of the brassica family, broccoli is full of nutrients and a great vegetable to eat regularly, however, it’s high in FODMAPs, so that’s something to look out for if you are sensitive.
Chili & Garlic Roasted Broccoli Recipe
Protein: 3g / %
Carbs: 10g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 garlic cloves, crushed
- 1-2 tsp. red pepper flakes, to taste
- Salt to taste
- 1 head broccoli, broken into florets
- Preheat the oven to 390 F.
- Mix together the olive oil, lemon juice, garlic, red pepper flakes and salt.
- Pour over the broccoli florets and toss to coat.
- Transfer the broccoli to an oven-proof dish and place in the oven.
- Allow to roast for 15-20 minutes or until the broccoli is starting to crisp around the edges and cooked.
- Remove from the oven and serve.