Eosinophilic Esophagitis Friendly Paleo Balsamic-Thyme Roasted Broccoli
Total time30 min
Prep time10 min
Cook time20 min
4.7(26)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil, divided
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it bare for better browning.
- 2
In a large mixing bowl, toss the broccoli florets with 2 tablespoons of the olive oil, the salt, and the black pepper until evenly coated. Spread in a single layer on the sheet pan, cut sides down where possible.
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