Low Sodium Paleo Crispy Rosemary Lemon Garlic Broccoli

Total time32 min

Prep time10 min

Cook time22 min

Low Sodium Paleo Crispy Rosemary Lemon Garlic Broccoli

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Ingredients

4 servings

1 large head broccoli (about 1.5 lb), cut into medium florets
marketside BROCCOLI FLORETS Campos Borquez Broccoli
See all
3 tbsp olive oil
3 cloves garlic, thinly sliced
1 tbsp fresh rosemary, finely chopped
½ tsp red pepper flakes (optional)
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 450°F (230°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — a hot pan is key to getting the florets to sear rather than steam.
2
In a large mixing bowl, toss the broccoli florets with the olive oil, sliced garlic, rosemary, red pepper flakes (if using), salt, and black pepper until every floret is evenly coated.

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