Eosinophilic Esophagitis Friendly Paleo Lemon-Herb Roasted Broccoli
Total time32 min
Prep time10 min
Cook time22 min
4.9(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 lemon, zested and juiced (about 2 tbsp juice)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Line a large sheet pan with parchment or leave it bare for better browning.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, sliced garlic, red pepper flakes, salt, black pepper, thyme, and rosemary until every floret is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!