Broccoli roasted until the edges char is a completely different vegetable than the steamed version most people grew up with. High heat concentrates its glucosinolates while giving it real texture and flavor, no sad, mushy florets involved. A finish of lemon and parmesan turns this simple side into something you'll want to make constantly.
Ingredients
- 2 large heads broccoli, cut into florets
- 3 tbsp olive oil
- 3 garlic cloves, thinly sliced
- Salt and pepper
- Zest and juice of 1 lemon
- 1/4 cup grated parmesan
- Chili flakes (optional)
Instructions
- Preheat oven to 220C. Toss broccoli and garlic with olive oil, salt, and pepper. Spread on a large baking sheet in a single layer.
- Roast 18-20 minutes, tossing halfway, until deeply charred at the edges and tender.
- Remove from oven. Add lemon zest and juice, tossing to combine.
- Scatter parmesan and chili flakes over the top. Serve immediately while hot.
Nutrition Facts (per serving)
| Calories | 145 |
| Total fat | 11g |
| Total carbohydrates | 9g |
| Dietary fiber | 4g |
| Protein | 5g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Broccoli's glucosinolates are converted by gut bacteria into anti-inflammatory isothiocyanates. Garlic adds prebiotic inulin. High-heat roasting concentrates flavor and encourages people to eat larger portions than they might of steamed broccoli, meaning more actual fiber consumed.
Don't overcrowd the baking sheet. Give the broccoli room to actually roast instead of steaming in its own moisture.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.