2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
Prep: 10 min Cook: 15 min Ready in: 35 min
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl or large ziploc bag, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Amount per serving (6 servings total)
Calories: 49 kcal
Fat: 1.9 g
Carbs: 7 g
Protein: 2.9 g
You can certainly eliminate the salt all together from this recipe.
I’ve used this recipe not only with broccoli but also with asparagus, zucchini and fresh green beans.
You can make these in the oven but we also found these veggies turn out fantastic on the grill (the green beans do turn out best on the grill).