ROASTED BROCCOLI
Are you trying to add more vegetables to your diet? This is something I’ve always struggled with. Unfortunately, I’ve never been one of those girls that can sit and eat a huge bowl of just veggies. So… I have to come up with creative new ways to learn to love eating them.
This Roasted Broccoli recipe was one I’ve adapted from a restaurant I used to work at and has become one of my all-time favorites. This is a recipe you can eat for breakfast, lunch, or dinner.
Ingredients
It only takes two ingredients to make Roasted Broccoli… that’s how simple it is. When I’m at Trader Joe’s, I always grab a bag of broccoli florets. But you can always buy a head of broccoli and cut the stalk off. This is just the lazy and quick way to do it.
I use White Rice Flour, which will give the broccoli a nice crisp texture. Not only is rice flour is gluten-free, but it’s also very easy on the digestive system.
That’s literally all you need for this recipe… well an aioli dipping sauce makes this recipe complete.
Preparing The Broccoli
Here I have added 1/2c of flour to what is comparable to a head of broccoli. But you honestly can add more rice flour depending on how much broccoli you want to make.
Add water to make the rice flour a paste consistency. This could be anywhere between a couple of tablespoons to 1/4c of water. You want it to be a light paste, enough to glaze the broccoli florets.
Toss the florets into the mixture and coat thoroughly.
Place coated broccolis onto a baking sheet. I like to use these Silicone Baking Mats cause it’s so much easier when it comes to cleaning up.
Baking The Broccoli
The restaurant where they made this recipe, flash-fried the broccoli, but I opted to bake mine for a much healthier option.
Preheat your oven to 425° and when it’s ready bake your rice flour-coated broccoli for 30 minutes. Depending on how hot your oven runs, keep an eye on them around the 25-minute mark to see how crispy they are. You want them to be a nice golden brown color.
Roasted Broccoli A La Carte
This is a two people portion size, but if you are like me and this is what you are having for dinner, then it’s a perfect size. I usually eat ALL of this dish when it’s going to be my only real carbs for the day.
If you eat half of this recipe… like you are “supposed to” haha then it’s about 35 carbs. But, if you decide to eat this all on your own is about 70 carbs, which is still way less than an average meal. And trust me, you won’t feel guilty eating all of this since it’s so filling and tastes great… oh yeah, and it’s super healthy too!
Roasted Broccoli
Equipment
- Oven
- Measuring Cups
- Bowl
- Baking sheet and or Silicone Baking Mat
Ingredients
- ½ cup Rice Flour
- 1 head Broccoli
- Water Add enough water to make a light paste
Instructions
- Preheat Oven to 425°
- Wash and cut Broccoli into florets
- Put 1/2c of rice flour into bowl and then add enough water to the flour till it becomes a paste texture that can coat the florets
- Coat broccoli florests evenly
- Place on silicone backing mat
- Bake for 30 minutes or until golden brown
- Serve with aioli or dipping sauce of choice
