Garlic Parmesan Roasted Broccoli

Why This Is Strictly Keto

This is broccoli, olive oil, fresh garlic and real grated Parmesan — nothing else. Many versions toss the florets in breadcrumbs for crunch; here the crisp edges come from a hot oven and the Parmesan browning directly on the broccoli. Roasting caramelizes the florets and drives off moisture, so a generous side portion still comes in around 4 grams of net carbs.

Ingredients

• 1 1/2 pounds broccoli, cut into bite-size florets
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup finely grated Parmesan
• 1 tablespoon lemon juice

Instructions

1. Heat the oven: Preheat to 425°F. Set a large rimmed baking sheet in the oven while it heats.

2. Season the broccoli: In a large bowl, toss the florets with the olive oil, garlic, salt, pepper and red pepper flakes until evenly coated.

3. Roast: Carefully spread the broccoli in a single layer on the hot sheet, cut sides down where possible. Roast 15 minutes without stirring.

4. Add the Parmesan: Pull the sheet out, sprinkle the Parmesan over the broccoli and toss lightly. Return to the oven 5–7 minutes until the cheese is golden and the edges are crisp.

5. Finish: Squeeze the lemon juice over the hot broccoli and serve immediately.

Nutritional Info (per serving, approximate)

Tips

• A preheated sheet pan gives an immediate sear and stops the florets from steaming.
• Grate the Parmesan yourself — pre-shredded cheese is coated with anti-caking starch and won’t melt into a crust.
• Cut the florets a uniform size so they finish roasting at the same time.