When my oldest was just about 3, I took him to tour a Chick Fil A with a local mom’s group I was part of. They asked each child their favorite foods, and every kid said something like, “Pizza!” “French Fries!” “Chicken Nuggets!” except for mine. “Broccoli!” he yelled out. Everyone laughed, because seriously, what kid’s favorite food is broccoli? Trust me, he’d had his fair share of pizza, fries, and nuggets, but apparently this Roasted Broccoli recipe I’d been making for our family since he was little was his absolute favorite. Nowadays he’s more apt to say ice cream, but he still really loves broccoli, too!
Roasted Broccoli is really easy, quick, and soooo much better than steamed or sautéed. The ends get nice and caramelized, and it’s just really yummy. All three of my kids gobble this up – We’re actually getting to the point now where I need to make two sheet pans at once to feed us all!
I like using nutritional yeast on these for flavorful seasoning and nice texture, too. I buy mine at Trader Joes, and I’m starting to see it pop up at regular grocers, but it’s available on Amazon as well.
Best Roasted Broccoli
Whole30, Vegan, Gluten Free, Paleo, Low Carb
- 3 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp ghee
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2-3 tbsp nutritional yeast
Preheat the oven to 425. Cut the broccoli into small bite-sized pieces and set in a large bowl.
Melt the ghee in a small bowl (in the microwave or on the stove, whichever you prefer) and pour it over the broccoli. Toss the broccoli with the oil, salt, and garlic powder.
Line a baking sheet with parchment paper and spread the broccoli out on top, spacing out the florets as much as possible.
Roast for 10 minutes, then turn over and stir the broccoli. Sprinkle the nutritional yeast on top and bake for another 5 minutes, until caramelized and browning but not burnt (you may need to watch closely at the end).
Making this roasted broccoli recipe? I’d love to see! Tag me on Instagram if you make this @cookathomemom!