I have always loved broccoli – it’s one of my go-to side dishes, along with brussels sprouts – for most of our dinners. This garlic roasted broccoli recipe is simple, naturally low carb and great for holiday meals as well as with steak, chicken or your favorite fish. It’s full of flavor and goes well with pretty much any recipe. When preparing broccoli, I like to get a full head – not the precut florets – because I like to include the stems in my broccoli dishes. They are full of nutrients and fiber…I just trim the tough outer layer slightly but keep the tender, nutritious stalk pretty much in tact and throw them in the recipe with the florets!
Garlic and broccoli are a power duo also – garlic is a powerful antioxidant that helps with circulation, reduces blood pressure and has been known to also shorten the duration of colds! Broccoli is a great source of fiber, as I mentioned above – don’t discard the stalks! — and also is a plant-based source of protein, calcium and folic acid.
I prefer to blitz the garlic mixture in my mini food processor for a uniform consistency, but you can use a garlic press and whisk it with the oil, vinegar and spices as well.
Keep this garlic roasted broccoli recipe in your low carb arsenal – even the kids will love it!
Garlic Roasted Broccoli
- 1 pound broccoli
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 6 cloves garlic peeled
- 1 teaspoon salt
- Red pepper flakes optional
- Lemon wedges to garnish
- Heat the oven to 450°F.
- Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. (Peel the broccoli stems to remove some of the tough exterior if desired)
- Blend the olive oil, apple cider vinegar, garlic, and salt in a small food processor until thick and creamy. Add a pinch of red pepper flakes, if using.
- Toss with the broccoli and lay on a baking sheet in a single layer.
- Roast for 12 to 15 minutes or until broccoli is tender and just starting to brown.
- Drizzle with lemon juice and serve.