AIP Friendly Basil Roasted Broccoli
Roasting broccoli at a high heat transforms it completely — the edges go deeply golden and a little crispy while the stems turn perfectly tender, and the result is so satisfying it barely needs anything else. Thinly sliced garlic roasts right alongside the florets, mellowing into something almost sweet and nutty by the time it comes out of the oven. Turmeric and ginger bring a warm, earthy depth that feels nourishing without overwhelming the natural flavor of the vegetable. A squeeze of fresh lemon juice and a handful of torn basil added at the end keep everything bright and fresh. This kind of recipe is a genuine find when you're navigating an elimination-style protocol, because every single ingredient — olive oil, whole spices, fresh herbs, lemon — fits cleanly without any substitutions or workarounds required. It comes together on one sheet pan in under 30 minutes and serves four, making it an easy weeknight side that doesn't feel like a compromise at all.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- ¼ cup fresh basil leaves, torn
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, sliced garlic, turmeric, ginger, and salt until every floret is evenly coated.
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