Lemony Roasted Low-Carb Broccoli

By Alanna Waldron, RDN | Medically reviewed by a board-certified physician | Updated September 27, 2018
low-carb lemon roasted broccoli
Alanna Waldron, RDN

Nutrition Highlights (per serving)

Calories 49
Fat 4g
Carbs 4g
Protein 1g
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Nutrition Facts
Servings: 4 (1/2 cup each)
Amount per serving  
Calories 49
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 25mg 2%
Iron 0mg 0%
Potassium 157mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 23 min
Prep 3 min, Cook 20 min
Servings 4 (1/2 cup each)

Lemony roasted broccoli will take your taste buds for a refreshing ride. Lemon juice adds a burst of flavor on it's own, but the the lemon peel takes the citrus level up a notch. This side dish is a wonderful anti-inflammatory addition, as the lemon contains vitamin C and serves as an antioxidant.

Ingredients

  • 2 cups chopped broccoli
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1 large lemon, peeled and juiced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon oregano

Preparation

  1. ​Preheat oven to 375F.
  2. Line a baking sheet with tin foil.
  3. In a large mixing bowl, combine broccoli florets with oil, salt, lemon juice, lemon peel, red pepper flakes, and oregano. Mix all the ingredients together until thoroughly combined.
  4. Pour the broccoli mixture onto the lined baking sheet and spread out in one even layer. Bake at 375F for 20 minutes or until broccoli is lightly browned and crispy, flipping the mixture once halfway through.
  1. Remove from oven and enjoy hot or at room temperature.

Ingredient Variations and Substitutions

You can easily modify this recipe to your personal taste and liking. If you do not wish to add lemon, you can simply substitute orange juice and orange peel for a different but delicious citrus flavor.

Lemon or other citrus zest can be used in place of the lemon peel. In order to get the zest from citrus (lemon, lime, or orange), you will need a microplane grater or zester, which will grind the peel into fine pieces. It is important not to grate the white colored part of the peel as it is very bitter. You get a great amount of flavor from the citrus skin, as that is where the oils are.

To add more crunch to the broccoli you can add panko breadcrumbs to the mixture before baking. Although this recipe is naturally free from gluten, if you need to follow a gluten-free diet, you can add gluten-free breadcrumbs.

You can replace the sea salt with a light sprinkle of Parmesan cheese to make it a cheesy roasted broccoli dish without altering the nutritional value too much. If you are vegan or want to avoid dairy, consider adding in nutritional yeast for a nutty and cheesy flavor.

The recipe would be just as good if it were sauteed in a frying pan, rather than baking.

I personally love how the oven does most of the work and you don't have to stand over the pan and continuously stir the mixture.

Cooking and Serving Tips

Who doesn't love to save time? One of my favorite tricks for saving time is to use pre-chopped vegetables. You should also used just one bowl for this recipe, which leads to easier clean-up.

I recommend pairing the roasted broccoli with just about anything. It goes great as a side dish to any lean protein you wish to pair with it—baked or grilled fish works great in the summer. Leftovers would also be delicious in a stir-fry or your own take on homemade burrito bowls. This broccoli would add huge flavor to cold pasta salad as well.

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