Paleo Lemon-Herb Roasted Broccoli
Roasted broccoli might sound humble, but this sheet-pan version is genuinely crave-worthy — deeply caramelized at the edges, fragrant with fresh thyme and rosemary, and finished with a bright hit of lemon juice and zest that makes the whole thing sing. Every ingredient here is completely whole-food and grain-free, so there's no need to scrutinize labels or swap anything out. The method is straightforward: toss the florets with olive oil, sliced garlic, and herbs, spread them out on a hot pan, and let the oven do the heavy lifting for about 20 minutes. Spacing the florets properly is the real trick — it's what separates beautifully bronzed broccoli from a soggy, steamed pile. A scatter of red pepper flakes adds just enough warmth to keep things interesting without overpowering the herbs. Serves four as a side, and it comes together fast enough to land on a weeknight table without any stress.
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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.
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