Keto Oven Roasted Broccoli with Parmesan and Garlic

Unlock the full potential of a keto-friendly veggie with this Keto Oven Roasted Broccoli recipe. Perfectly seasoned with a crisp, golden edge, each floret is tossed in a savory blend of garlic, Parmesan, and olive oil, transforming the humble broccoli into a delectable side dish that's not only low in carbs but packed with flavor. Ideal for any meal that calls for a nutritious, mouthwatering side.

Course Sides

Cuisine American, Keto

Keyword Keto Oven Roasted Broccoli, keto side dish, Low Carb Broccoli

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 182kcal

Equipment

Baking sheet
Parchment paper or silicone baking mat
Large Bowl
Measuring cups and spoons
Cheese grater
Garlic press (optional)

Ingredients

1 pound fresh broccoli, cut into florets
3 tablespoons olive oil
½ cup grated Parmesan cheese
3 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes optional for a spicy kick
Lemon zest from 1 lemon

Instructions

Preheat your oven to 400 degrees F (205 degrees C).
Wash the broccoli florets and pat them dry with a paper towel to remove any excess moisture.
In a large bowl, combine the dry broccoli florets with olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using), ensuring each floret is well coated.
Spread the broccoli in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Roast in the preheated oven for 10 minutes. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese and lemon zest over the partially cooked broccoli.
Place the baking sheet back into the oven and continue to roast for another 10 minutes, or until the broccoli is tender-crisp and the edges are golden brown.
Once done, remove from the oven and let it cool slightly before serving.

Notes

For the best results, try to cut the broccoli into even-sized florets to ensure uniform cooking. If you're not a fan of spice, feel free to omit the red pepper flakes. This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet for best texture.

Nutrition