Paleo Crispy Rosemary Lemon Garlic Broccoli
Roasted broccoli is one of those side dishes that converts even the most reluctant vegetable eaters, and this version cranks up the flavor with fresh rosemary, thinly sliced garlic, and a bright hit of lemon. The real trick here is preheating the sheet pan before the broccoli ever touches it — that instant sear on a screaming-hot 450°F surface is what gives you those deeply caramelized, crispy-edged florets instead of a soggy, steamed pile. Every ingredient on the list is completely whole-food and grain-free, so there's no need to scrutinize labels or swap anything out. The lemon zest and fresh juice go on right at the end, which keeps the brightness sharp and punchy rather than baked away. A pinch of red pepper flakes adds just enough heat to make things interesting without overwhelming the herby, garlicky base. It comes together in under 30 minutes and serves four, making it an easy weeknight side or a crowd-pleasing addition to any gathering.
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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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