I’ve never been a broccoli hater but I didn’t love it either. It’s because I didn’t think outside the box. I either ate it steamed or raw with ranch dressing. When I was feeling really fancy I made broccoli casserole. Then I discovered the beauty of roasting vegetables. Roasting them really brings out the flavor and it’s super easy with minimal cleanup. That’s always a plus! Roasted broccoli has quickly moved to the top of my favorite side dish list. I hope you love it!
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Ingredients
- 12 ounces broccoli florets fresh
- 2 tbsp avocado oil
- 1/2 cup grated parmesan cheese
- salt
- pepper
Instructions
- Preheat oven to 425 degrees. Grease or line a sheet pan with parchment paper.
- Toss the broccoli in oil. Add cheese to the broccoli and toss until coated. Spread evenly on the pan. Sprinkle lightly with salt and pepper.
- Roast for 25 minutes until the edges are browned and crispy
Notes
Net Carbs 3.4 g Total Carbs 5.6 g Fiber 2.2 g Protein 6.4 g Fat 10.3 g Calories 141
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