Do you have 20 minutes tonight? Do you have access to broccoli? Then you need to make this recipe! This just shot up to the top of my list for favorite side dish. There were no leftovers at our table. It is simply delicious.
P.S. This recipe uses my favorite organic coconut oil instead of olive oil (olive oil can be toxic above 356ºF).
Click Here to Get a FREE Jar of My Favorite Virgin Coconut Oil (while supplies last!)
I’m a big fan of roasting veggies, especially in the fall. The combination of heat and proper surface area on the pan can turn any vegetable into a savory side dish in no time. At a high heat, the sugars in the vegetable caramelize. When spread out over the pan in an even layer, the broccoli is able to brown properly. This combination makes for a warm, tasty crowd-pleaser. I mean, garlic always helps too.
The measurements for this recipe are really more of a guideline. You can add more or less olive oil, garlic, lemon juice, salt or pepper. Occasionally I also like to add some red pepper flakes about halfway through the roasting process for more heat.
Now, this recipe is very easy to put together. While preheating the oven to 400 degrees, I cut the broccoli into bite-size florets and rinse them off. Make sure to dry the florets thoroughly so that they roast better in the oven. Then, in a large bowl, toss together the broccoli, garlic, olive oil, salt, and pepper. Spread out evenly in a single layer on a rimmed baking sheet.
Roast for about 15 minutes until crispy and tender, until the edges begin to brown. About halfway through, flip the broccoli and add the red pepper flakes, if using. After it is done roasting, drizzle the lemon juice over the broccoli and serve.
Besides tasting delicious paired with garlic in this recipe, broccoli – you may have heard – is super. A super food. It’s got Vitamin C, it helps your body fight cancer, it helps with bone health, and it boosts your immune system. All from one vegetable. There isn’t much it doesn’t do.
Oh yes, I was one of those kids who would rather sit for an hour at the dinner table rather than finish my broccoli. But no more. I’m not sure I will be making broccoli any other way for awhile. Be forewarned that this broccoli makes an addictive, delectable side dish.
Is Coconut Oil Healthier than Olive Oil?
Yes! Olive oil and other cooking oils can be toxic above 356ºF. I love this organic virgin and fair-trade coconut oil from Thrive Market (which is like Costco online but for healthy products). Their coconut oil is 40% off retail. (And Thrive sells many other of my favorite healthy products at 30-50% off normal prices!)
Click here to try a FREE jar of the Organic Coconut Oil (while supplies last!)
- 2 heads of broccoli, cut into florets
- 3 tbsp melted coconut oil (UPDATE: I use this organic coconut oil)
- 5 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp lemon juice
- Pinch of red pepper flakes (optional)
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
- Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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