Paleo Smoky Paprika Lemon Garlic Broccoli
Roasted broccoli is one of those side dishes that converts even the most skeptical vegetable eaters, and this version turns the dial all the way up. A hot sheet pan preheated in the oven is the secret weapon here — it gives the florets immediate contact heat so they caramelize fast, developing those deeply browned, slightly charred edges that make every bite irresistible. Smoked paprika and fresh garlic coat every floret in bold, earthy flavor, while a finishing hit of lemon juice and zest cuts right through the richness and keeps things bright. Every single ingredient — olive oil, garlic, spices, lemon — is completely whole-food and grain-free, so there's nothing to second-guess or swap out. A pinch of red pepper flakes is optional if you want a little heat, but the dish is fully satisfying either way. This makes four servings and comes together in under 30 minutes, which means it's just as practical on a busy weeknight as it is impressive enough to bring to a dinner table. It pairs beautifully with grilled proteins or stands confidently on its own.
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Learn more →Ingredients
4 servings
- 1 ½ lb broccoli, cut into medium florets (about 6 cups)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, combine the olive oil, garlic, smoked paprika, salt, black pepper, and red pepper flakes, if using. Add the broccoli florets and lemon zest and toss until every floret is evenly coated.
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