Eosinophilic Esophagitis Friendly Paleo Crispy Rosemary Lemon Garlic Broccoli
Total time32 min
Prep time10 min
Cook time22 min
4.6(16)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into medium florets
- 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
- 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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