Eosinophilic Esophagitis Friendly Rosemary-Garlic Roasted Broccoli
Total time32 min
Prep time10 min
Cook time22 min
4.7(7)
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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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