Paleo Balsamic-Thyme Roasted Broccoli
Roasted broccoli has a way of converting even the most reluctant vegetable eaters, and this version takes things up a notch with a bright, punchy finish that feels anything but plain. A screaming-hot 425°F oven does the heavy lifting, coaxing the florets into deeply caramelized, crispy-edged perfection before they get tossed in a quick dressing of balsamic vinegar, fresh lemon, minced garlic, and thyme. That finishing drizzle is the real magic — it clings to every charred edge and transforms a simple sheet pan vegetable into something you'll want to eat straight from the bowl. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out — it's naturally clean from start to finish. A pinch of red pepper flakes is optional but highly recommended if you like a little heat cutting through the tangy-savory glaze. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight side that still feels impressive enough for company.
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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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