Eosinophilic Esophagitis Friendly Vegan Roasted Broccoli
Total time32 min
Prep time10 min
Cook time22 min
4.5(4)
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, garlic powder, salt, black pepper, and red pepper flakes, if using, until every floret is evenly coated.
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