Candida Diet Friendly Lemon-Garlic Roasted Broccoli
Roasted broccoli is one of those side dishes that converts even the most reluctant vegetable eaters, and this version — built around lemon zest, thinly sliced garlic, and good olive oil — is genuinely hard to stop eating. The trick of preheating the baking sheet means the florets hit a hot surface the moment they land, driving off moisture fast and giving you those deeply caramelized, crispy-edged bites that make all the difference. Every ingredient here is clean and straightforward, which matters a lot when you're navigating a protocol that demands you scrutinize labels and avoid sugars, vinegars, and processed additives hiding in otherwise innocent-looking sauces or seasonings. There's none of that here — just whole vegetables, a drizzle of olive oil, fresh garlic, and a bright squeeze of lemon at the end. The optional red pepper flakes add a gentle kick without pushing the dish in any direction that conflicts with the approach. It comes together in under 30 minutes and serves four, making it an easy weeknight staple you'll want to rotate in constantly.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 lemon, zested and halved
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large baking sheet in the oven while it preheats.
- 2
In a large bowl, toss the broccoli florets with the olive oil, garlic, salt, black pepper, lemon zest, and red pepper flakes, if using, until every floret is evenly coated.
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