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Recipes

Easy 5-Ingredient Garlic Roasted Broccoli Rice (ERMAHGERD!)

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There was a period in my life where it felt like every single meal that I made for dinner was some kind of lean protein source paired with either mashed potatoes or rice. Once I switched over to following the paleo diet, I unfortunately had to give up the potatoes and rice for obvious reasons. The good news is that it was only temporary though, and it’s all thanks to recipes like this one for making easy 4-ingredient garlic roasted broccoli rice. All you have to do is blend your broccoli florets until they have the same texture as rice before you pair them with a tasty mixture of ingredients like garlic, parsley, and lemon juice. I never thought I would say this but broccoli rice might actually be even better than regular rice. Try this recipe out to see for yourself.

5-Ingredient Garlic Roasted Broccoli Rice
Serving Size
1
Calories/Serving
84

5-Ingredient Garlic Roasted Broccoli Rice

5-Ingredient Garlic Roasted Broccoli Rice

5-Ingredient Garlic Roasted Broccoli Rice

5-Ingredient Garlic Roasted Broccoli Rice

5-Ingredient Garlic Roasted Broccoli Rice

View More Paleo Broccoli Recipes:

Easy Roasted Broccoli Tots with Cheese Dipping Sauce (Dairy-Free)
Addictive Roasted Broccoli and Mushrooms with Onion Wedges
The Best 5-Ingredient Roasted Broccoli with Lemon (Oven Baked)
Sheet Pan Roasted Broccoli and Sweet Potatoes
Life-changing Garlic Roasted Broccoli and Carrots


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Ingredients

    • 4 cups broccoli florets
    • 3 cloves garlic, minced
    • 2 tsp fresh chopped parsley
    • 1 tsp fresh lemon juice
    • 2 tbsp olive oil
    • salt, black pepper to taste

Directions

  1. Preheat oven to 425°F.
  2. Place the broccoli florets in a food processor and pulse until the mixture resembles rice.
  3. Transfer the broccoli rice to a non-stick baking sheet.
  4. Add the minced garlic and olive oil and toss to combine.
  5. Season to taste with salt and black pepper.
  6. Spread out in a single layer.
  7. Roast in preheat oven for 25 minutes, mixing halfway until tender.
  8. Remove from the oven.
  9. Add the lemon juice and chopped parsley and toss to combine.

Servings

Serving Size

1

Servings/Recipe

4

Nutrition Information

Calories

84

Carbohydrates

4.6 g

Fat

7 g

Sugar

0.1 g

Protein

2.3 g

Fiber

0.1 g

Calories 84 kcal
Potassium 244.7 mg
Vitamin A 109.1 µg
Vitamin C 68.2 mg
Folic Acid (B9) 51.7 µg
Sodium 190.5 mg

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