Every Night Roasted Broccoli

Every Night Roasted Broccoli
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Growing up we ate a lot of steamed vegetables. Like, I’m not sure we had vegetables in other forms. We had a lot of canned green beans, that I can remember. But roasting vegetables was not something I was familiar with until adulthood.

There are so many wonderful vegetables to roast (like cabbage!). The way they caramelize when meeting with high heat just calls for serving after serving. I know that there are people who have a hard time with the flavor of vegetables, but I wonder if it is because of the way they’ve had them prepared.

Brussel sprouts, for instance, is one of those that I really haven’t come to love no matter how they are prepared. I’ll eat the, sure, but do I love them? Not really.

Bowl of roasted broccoli - a great low carb side dish

Broccoli, on the other hand, is something I could eat every night if I stocked enough of it.

Frozen Vegetables are a good choice!

Roasting frozen broccoli versus fresh has a different outcome, but they’re both great. The frozen usually has more moisture which means it needs to cook a bit longer for the moisture to evaporate. Other than that, I’d say if you only have frozen on hand– roast it and all will be well.

Frozen vegetables are a great choice because they’re available all year and they are frozen at the source. This means they have a great nutritional value because they are picked when ripe as opposed to picking and ripening en-route to grocery stores. Also, they are often a much better price. Sometimes this isn’t true so compare, but often they’re significantly cheaper.

Also, since this is a roasting recipe, make sure that you use an oil that can withstand high heat. I suggest either unrefined coconut oil or avocado oil. My favorite these days is avocado because it has a neutral flavor and also its not solid during the chilly months. Costco seems to have a great price on avocado oil, but there are also great places to buy it online.

To make this roasted broccoli, I use a silicone baking mat instead of parchment paper, but you’re welcome to use either. I do, however, recommend using something to make for easier cleanup. Up to you though.

Pan of roasted broccoli - a great low carb side dish

Each 1 cup Serving is approximately 4g net carbs.

For my Trim Healthy Mama friends, this is an (FP)

Every Night Roasted Broccoli

A side dish of roasted broccoli that you can quickly make, every night if you wish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Side Dish
Cuisine: American
broccoli, roasted vegetables, Vegetables
Servings: 4
Calories: 66kcal


  • 1 lb broccoli florets Frozen or fresh
  • 1 tsp garlic powder
  • salt to taste
  • 1 tbsp avocado oil




  • Roast broccoli for approximately 25 minutes, til edges are brown. Ovens vary so you may need more or less time. 


Use an oil that can withstand high heat. Avocado oil has a neutral flavor and is able to reach roasting temperatures safely. 
If you use frozen broccoli, there may be extra moisture and you can simply cook it for a few more minutes to let the water evaporate. 

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