Easy Oven Roasted Broccoli {THM-S, Low Carb}

We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.

An easy oven-roasted side dish that is easy to prepare and bursting with fresh flavor. (And only 4 ingredients!)

Now, I realize that there are oven roasted vegetable recipes abounding on the Internet – probably thousands of them on Pinterest alone! But I believe the first person to introduce me to oven roasted broccoli was my younger sister, Emily!

Her and her husband first introduced me to Peptaste, an all-natural blend of herbs and spices that is MSG-free! Her husband often uses this spice blend to make a homemade salad dressing, and I love to sprinkle it on everything! Unfortunately, it is only available in Buffalo, NY, where it is produced. (If you are interested in ordering a bottle, you can place an order here).

All that to say, Peptaste is my favorite seasoning blend to use with roasted broccoli, because that is how my sister introduced me to it. Since I am currently out of Peptaste, I simply used mineral salt and black pepper to season. Really, you can let your imagination run with this – a lot of people add Parmesan and garlic, or even fresh squeezed lemon.

I love oven roasting the broccoli because it really brings out the flavor, and gives it a delightful texture! I like my broccoli still firm, with the tips just barely crispy. Oh, it is perfection! I actually crave broccoli (call me weird if you want), but I have always loved it!

Oven roasting your vegetables does not have to be limited to broccoli! You can roast cauliflower, zucchini, green beans, parsnips, and even carrots. (Carrots would be an “E” fuel if you are a Trim Healthy Mama, so you would not want to use more than a teaspoon of oil).

Things you need for this recipe:

3-4 Cups Fresh Broccoli Florets

3-4 Tablespoons Refined Coconut Oil (the refined has no coconut flavor)

Salt and Pepper to Taste

I have even roasted frozen broccoli florets straight out of the bag! They turn out fabulous, but I still prefer using fresh.

This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!

Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box on the right sidebar if you are on a desktop, or at the very bottom of this post if you are using a mobile device.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!