The best way to cook broccoli is baked in the oven. And this recipe for Rosemary & Lemon Roasted Broccoli is the perfect example.
This easy Paleo side dish is coated with avocado oil and lemon, and seasoned with fresh rosemary and flaked sea salt. This is a simple, no-fail recipe that pairs well with a variety of dishes. Plus, it’s healthy, tasty, Paleo, Keto and Vegan friendly.
Broccoli has always been one of my favorite vegetables. You too?
It’s just so easy to eat! Steamed, raw, baked or simmered in a soup; I love this green cruciferous vegetable.
My all time favorite way to cook broccoli is in the oven. Which, is why I’m sharing this Rosemary & Lemon Roasted Broccoli with you all today.
This healthy side dish is:
- easy to make
- just 5 ingredients
- cooks in 20 minutes
- kid approved
- Whole30 approved
- free of all common allergens
Ingredients in Rosemary & Lemon Roasted Broccoli
My simple recipe requires just 5 ingredients. They include:
- avocado oil (or olive oil)
- freshly squeezed lemon juice
- fresh rosemary
- flaked sea salt
In combination, these seasonings make a great tasting broccoli side dish. Which, pairs well with anything from baked salmon to grilled chicken.
How to Roast Broccoli in the Oven
To make this dish, first preheat your oven to 375 degrees F.
Then, place the broccoli in a large mixing bowl. I used a bag of organic, pre-chopped broccoli. If yours isn’t pre-cut, then cut the broccoli before placing it in the mixing bowl.
Next, add the avocado oil and lemon juice. Use your hands or tongs to thoroughly coat the broccoli.
Then, sprinkle on the chopped rosemary and salt. Mix until well coated.
Spread the broccoli out on a baking sheet so that none of the pieces are overlapping.
Lastly, place the broccoli in the oven and bake at 375 degrees F for 20 minutes.
It’s best served warm, right after baking. However, it can be cooked ahead of time and eaten as a meal prep option.
What to Eat with Roasted Broccoli
This broccoli is tasty enough to be eaten plain. However, dipping it in a sauce or mashed avocado (like I did) is never a bad idea either.
A few ideas for what to eat with this side dish include:
It could also be eaten as a breakfast item. For instance, alongside an omelet, fried eggs, bacon, sausage or breakfast tacos.
A healthy, Paleo, Vegan and Whole30 approved side dish made with 5 simple ingredients.
- 10 oz broccoli (or anywhere from 4–6 cups)
- 1 Tbsp avocado oil
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp chopped fresh rosemary
- 1 tsp flaked sea salt
- Preheat oven to 375 degrees F.
- Place the broccoli in a large mixing bowl*
- Drizzle avocado oil and lemon juice over broccoli. Use your hands or tongs to thoroughly coat the broccoli.
- Sprinkle on the chopped rosemary and salt. Mix until well coated.
- Spread the broccoli out on a baking sheet so that none of the pieces are overlapping.
- Place the broccoli in the oven and bake at 375 degrees F for 20 minutes.
- Best eaten immediately.
- Store any leftovers in fridge.
*I used a bag of organic, pre-cut broccoli. If yours isn’t pre-cut, then cut the broccoli before placing it in the mixing bowl.
Keywords: broccoli, side dish, Paleo, Vegan, Whole30, allergy free, nut free, vegetables, lunch, dinner