Keto Roasted Broccoli with Almonds
I know that cauliflower and zucchini are usually thought of as the “shape shifting” low carb veggies, but broccoli can be surprisingly versatile as well! Steamed is normally my go-to option. It’s quick and easy, but you can still mix things up with different seasoning and toppings. If you have a little extra time though, roasting broccoli can bring out a whole new world of flavor. This keto roasted broccoli recipe adds parmesan, garlic, and toasted almonds for a boost of extra flavor.
This low carb veggie side dish is easier to make than it looks. Start off by seasoning raw broccoli florets with garlic, red pepper, and salt. Depending on the size of your florets, it should take under 20 minutes to be perfectly roasted. You’ll know it’s ready when the broccoli is fork-tender and has a bit of browning. If you like a little more caramelization, you can halve your broccoli florets lengthwise; just reduce the initial baking time by 2-3 minutes.
Add the sliced almonds just over halfway through the baking time to give them enough time to toast. Keep an eye on them, since they can burn if left for too long. They should be perfectly golden brown after about 8 minutes. After that, simply toss the broccoli with fresh parmesan and a squeeze of lemon before serving. This keto roasted broccoli pairs well with pretty much any protein of your choice. I especially like it with seared salmon or grass-fed steaks from Butcher Box.
Looking for more keto veggie side dish recipes? You might also like:
- Air Fryer Keto Zucchini Fries
- Easy Keto Kale Salad w/ Bacon Vinaigrette
- Keto Loaded Zucchini Skins
- Low Carb “Red, White, and Bleu” Slaw
- Keto Sesame Broccoli
Keto Roasted Broccoli with Almonds
Equipment
Ingredients
- 20 ounces broccoli florets
- 1/4 cup olice oil
- 4 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1/2 tsp salt or to taste
- 1 ounce sliced almonds
- 3/4 ounce shaved or shredded parmesan
- 2 tsp lemon juice or balsamic vinegar
Instructions
- Preheat oven to 425F. Prepare a baking sheet by lining with parchment paper.
- Whisk together olive oil, garlic, and red pepper. Toss oil mixture with broccoli to coat.
- Spread broccoli into an even layer onto prepared baking sheet and sprinkle with salt. Bake for 12 minutes.
- Remove from oven, and gently toss broccoli on the baking sheet. Top with sliced almonds.
- Bake for an additional 6-8 minutes, or until almonds are toasted and broccoli is tender.
- Remove from oven, sprinkle with lemon juice (or balsamic vinegar) and top with parmesan. Serve immediately.
Notes
- Store refrigerated in a sealed container for up to 3 days.
- To ensure even cooking, make sure to cut the broccoli into similarly sized pieces and roast in an even layer. Half large florets for better caramelization.
- Instead of parmesan, you can also use a similarly flavorful cheese such as asiago or pecorino.
Nutrition
