AIP Friendly Rosemary-Garlic Roasted Broccoli
Roasting broccoli at high heat on a preheated pan is the kind of technique that completely transforms a humble vegetable — the floret tips go deeply golden and almost crispy while the stems turn perfectly tender. Thinly sliced garlic and fresh rosemary get tossed right in with the olive oil, so they caramelize alongside the broccoli and infuse every bite with savory, herby flavor. A finishing drizzle of fresh lemon juice brightens the whole dish and keeps it feeling light despite how satisfying it is. Following the autoimmune protocol means navigating a lot of "off-limits" seasonings, but this recipe leans entirely on whole-food aromatics and anti-inflammatory staples that fit the framework without any substitutions or workarounds. Ground ginger adds a subtle warmth that rounds out the rosemary beautifully — it's a small addition that makes a noticeable difference. This makes four servings, so it's just as practical for a weeknight side as it is for meal prepping a batch to eat throughout the week.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets, stems peeled and sliced
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the broccoli florets and sliced stems with the olive oil, garlic, rosemary, salt, and ground ginger until every piece is evenly coated.
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