Garlic Roasted Broccoli
Garlic Roasted Broccoli. Preheat oven to 400 degrees F. Toss broccoli with melted coconut oil, salt, pepper, and garlic. Spread on a baking sheet and bake for 15 minutes.
Garlic Roasted Broccoli. Preheat oven to 400 degrees F. Toss broccoli with melted coconut oil, salt, pepper, and garlic. Spread on a baking sheet and bake for 15 minutes.
- Carbohydrate 5.54871836556009 g
- Cholesterol 0 mg
- Fat 0.0936300641025641 g
- Fiber 0.476607357649386 g
- Protein 1.02623477564875 g
- Saturated Fat 0.0189504487179487 g
- Serving Size 1 1 Serving (18g)
- Sodium 2.82686538463572 mg
- Sugar 5.07211100791071 g
- Trans Fat 0.0234500641025641 g
- Calories 24 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic.
- Spread the broccoli in a single layer on a rimmed baking sheet.
- Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.
- Turn once halfway through the baking process and add red pepper flakes, if using.
- After baking, squeeze lemon juice liberally over the broccoli before serving.
Substituting unrefined coconut oil with avocado oil shifts the smoke point higher and yields a neutral flavor profile instead of a distinct tropical note. Coconut oil solidifies quickly at room temperature, which heavily impacts how the vegetables taste and feel if eaten cold on the second day. Cold storage changes cooked brassicas significantly, often concentrating sulfur compounds as the days progress.
Maximizing Leftovers
Storing roasted florets in an airtight glass container within a three-day window preserves structural integrity for rapid secondary uses. Reheating requires a 400 degrees Fahrenheit oven for five minutes rather than a microwave, preventing a rubbery texture from developing inside the florets. Tossing chilled remnants into grain bowls or folding them into beaten eggs for a quick frittata rescues day-old textures efficiently.
Judging Doneness
Visual cues dictate when removal from the heat source is necessary without relying on internal thermometers. Piercing a thick stalk with the tines of a fork should offer minimal resistance while the floret edges develop a deep mahogany brown at 15 minutes of total exposure.
