AIP Friendly Charred Broccoli with Garlic and Lemon
Broccoli this good might just make you forget you're eating a vegetable. The trick is a screaming-hot 475°F oven with a preheated sheet pan — the florets hit the surface and start charring immediately, giving you those deeply caramelized, crispy-edged bites that are impossible to resist. Turmeric and ginger bring warm, anti-inflammatory depth to every floret, while sliced garlic goes in partway through so it turns golden and fragrant without burning. A finish of fresh lemon zest and juice lifts the whole dish with brightness, cutting right through the richness of the olive oil. Every ingredient here is clean and protocol-friendly, so there's no need to audit labels or swap anything out — just straightforward, nourishing cooking. It serves four as a side and comes together in under 25 minutes, which makes it an easy weeknight staple rather than a special-occasion effort. Scatter some fresh parsley over the top before serving and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- ¾ tsp salt
- 3 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place a large sheet pan in the oven and preheat to 475°F (245°C). Allowing the pan to heat with the oven ensures the broccoli begins charring immediately on contact.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, salt, turmeric, and ground ginger until evenly coated.
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