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This addictively delicious Crunchy Lemon Roasted Crack Broccoli is full of tangy, cheesy flavour yet is dairy-free, gluten-free and keto-friendly!
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This is one way to season roasted broccoli to get even the pickiest of eaters to clean their plates! Mixed with chopped almonds and pumpkin seeds, then tossed in a zesty sauce, this lemony broccoli is perfectly roasted, still giving it that fresh crunch.
Plus, the lemon garlic sauce is mixed with nutritional yeast and almond flour, which adds a little layer of crunchy, crispy yumminess!
This Lemon Roasted Crack Broccoli is made on repeat in my house. For one, because it's so quick and easy. Secondly, it is the perfect side for almost any dish. Plus, with its salty, tangy, crunchiness, it's even scrumptious enough to eat as a snack!
Is Roasted Broccoli Healthy?
Roasting broccoli is a great way to increase its nutritional value! Surprisingly, many nutrients and antioxidants are more readily available in cooked broccoli. Adding healthy fats like olive oil or ghee can also increase the bioavailability of broccoli's fat-soluble vitamins like A and k. On top of that, adding lemon or vinegar can further assist in the breakdown of nutrients, making them more easily absorbed.
Health Benefits of Broccoli
Good source of antioxidants. One of the many great things about broccoli is that cooking it increases its antioxidant levels! Many studies have found that cooked broccoli contains higher levels of certain health-promoting antioxidants than raw.
Vitamin and mineral-rich. Broccoli is an excellent source of many vitamins and minerals, including vitamins C, K, A, folate, magnesium, phosphorous and potassium.
Great source of fibre. Broccoli is an excellent source of fibre that contributes to a healthy gut and toxin elimination.
Seasonal Benefits
Spring is a great time to support digestion and detoxification with green, chlorophyll-rich foods and nature's sour flavours like lemon.
Summer is a great time to grill outside rather than roast in the house! This recipe is can be easily made on the BBQ. Simply put your baking sheet over the grill instead of in the oven.
Fall and winter are the seasons we want to load up on cold-hardy veggies like broccoli. Slow roasting at lower temperatures for a little longer is also a great way to help the body retain heat and stay warm during the colder months.
How to Make Lemon Roasted Crack Broccoli
Making this dairy-free Crunchy Lemon Roasted Crack Broccoli is incredibly easy! It just takes a few minutes of prep time and twenty minutes in the oven. Plus, it's made with simple, whole-food ingredients that don't compromise all the goodness broccoli provides. Watch how it's made here!
What You'll Need
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Equipment
Ingredients
- Fresh Broccoli
- Lemon
- Almonds (omit to make nut-free)
- Pumpkin Seeds
- Nutritional Yeast
- Apple Cider Vinegar
- Almond Flour
- Garlic
- Himalayan Salt
What Temperature To Roast Broccoli At
For this Crunchy Lemon Roasted Broccoli, I like roasting it at 400°F for twenty minutes. I find it perfectly crisps up the almonds and pumpkin seeds while cooking the broccoli just enough to leave a bit of a fresh crunch. Also, this a good temperature and cooking time for spring and summer!
However, longer cooking times at lower temperatures can help keep us warm in autumn and winter. So, you can always cook it at 300°F - 350°F, increasing the time accordingly.
Step 1 - Make Lemon Garlic Sauce
First, preheat your oven to 400°F.
Then, in a small bowl, combine the cold-pressed extra virgin olive oil with the lemon juice and apple cider vinegar. Next, add the minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
The almond flour, nutritional yeast and garlic will make the sauce quite thick and chunky. As mentioned above, this gives it a delicious layer of crispy, cheesy, tangy flavour.
Step 2 - Toss Broccoli In Lemon Sauce
Next, add your chopped broccoli florets, pumpkin seeds and chopped almonds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
Step 3 - Bake
Once the broccoli, almonds and pumpkin seeds are tossed in the lemon garlic sauce, spread evenly onto a baking sheet. Then place in the oven and bake for twenty minutes, flipping halfway through.
Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.
What to Serve With Roasted Broccoli
This Crunchy Lemon Roasted Crack Broccoli makes the perfect side for many dishes! It pairs perfectly well with fish or topped on rice, quinoa and pasta. Not to mention, it's also delicious served with grass-fed steak or burgers! (Pro-Tip: you can roast this Crack Broccoli on the BBQ!)
Oh, and I can't forget breakfast! This Lemon Roasted Broccoli is so yummy served up with eggs for a nourishing start to the day.
How Long Does Roasted Broccoli Last?
This Crunchy Lemon Roasted Broccoli is best served and eaten right away. However, it will last one to two days in the fridge if placed in a tightly sealed container.
More Reasons You'll Love This Recipe
Easy to make. Perfect for lazy dinners or busy weeknights, this is an easy side dish that only takes a few minutes of prep time.
Friendly for most diets. This recipe is suitable for many dietary restrictions and preferences, including gluten-free, dairy-free, vegan, whole30 and keto.
Full of Flavour. This recipe is a great way to get the pickiest of eaters to eat their broccoli! It's bursting with zesty flavour and has a salty crunch that's deliciously addictive.
More Clean Eating Recipes
- Buffalo Chickpea Flatbread Pizza
- Roasted Chili Lime Chickpeas
- Savoury Sweet Potato Muffins
- Easy Dairy-Free Spinach & Peas Pasta
- Simple Coconut Lime Soup
If you try this Crunchy Dairy-Free Lemon Roasted Crack Broccoli, let me know how it turns out by leaving a comment and/or a rating below. And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Crunchy Lemon Roasted Crack Broccoli
Print RecipeIngredients
- 2 heads Broccoli (about 4 heaping cups, chopped)
- ¼ cup Cold-Pressed Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Nutritional Yeast
- 4 Cloves Garlic (about 2 tablespoons, minced)
- 2 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Almond Flour
- ⅓ cup Chopped Almonds
- 2 tablespoon Pumpkin Seeds
- ½ teaspoon Himalayan Salt
Instructions
- Preheat oven to 400°F
- In a small bowl, combine cold-pressed extra virgin olive oil with lemon juice and apple cider vinegar. Next, add your minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
- Add your chopped broccoli florets, chopped almonds and pumpkin seeds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
- Once the broccoli, almonds and pumpkin seeds are tossed in the lemon garlic sauce, spread evenly onto a baking sheet. Then place into the oven and bake for twenty minutes, stirring halfway through. Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.
Notes
Watch the Video!
Nutrition
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If possible, can you tell me where I can get nutritional yeast and almond flour.
Just starting to learn and implement these into my life. Thanks for making it realistic and not a diet. Loving g the information provided as well. I will be trying the beet soup. Your website is inspiring and very practical. Awesome job!
Hi Joan, you can usually find both nutritional yeast and almond flour in almost any grocery store. They both are usually located in the "healthy" or "natural" sections of the stores. You can also find them in health food stores and online. Here's a couple links for reference (I may make a small commission at no extra cost you, if you purchase through these links). Nutritional Yeast - https://amzn.to/3hVFX3B Almond Flour - https://amzn.to/3hr2R3U
P.S. I'm so happy to hear you have found value in the information and will be trying out more recipes! I would love your feedback on how they turn out for you. Enjoy!
So delicious! I made this with broccolini and I loved it. I have never been a fan of broccoli in any form and I was looking for a recipe to change that. Yours delivered! Will be sharing with all my friends. Thank you so much!
I think this is the best comment I've received yet 😃 I'm so happy this recipe was a game-changer for you! Thank you so much for sharing, Diana. I hope your friends enjoy it as well!