Broccoli has to be one of my favourite vegetables and I’m so happy that it is keto compliant.
I’m a huge fan of perfectly steamed broccoli, with a sprinkle of salt, but you can only serve that up so many times before you start to get that look.
This low-carb broccoli combines sweet, salty and spicy Asian flavours with the deep earthy flavour that you get from roasting broccoli.
I have left the chili flakes as a garnish, as I can’t tolerate any spice. But if you’re okay with it, feel free to add the chilli to the dressing mixture. Enjoy!
Preparation timeHands-on: 5 minutes Overall: 20-25 minutes
| Total Carbs | 10.2 | grams |
| Fiber | 3.8 | grams |
| Net Carbs | 6.4 | grams |
| Protein | 4.1 | grams |
| Fat | 10.3 | grams |
| of which Saturated | 1.4 | grams |
| Energy | 138 | kcal |
| Magnesium | 34 | mg (8% RDA) |
| Potassium | 432 | mg (22% EMR) |
Macronutrient ratio: Calories from carbs (19%), protein (12%), fat (69%)
Ingredients (makes 6 servings)- 2 medium broccoli (800 g/ 1.8 lb)
- 3 tbsp coconut aminos (45 ml)
- 2 cloves garlic, finely chopped
- 1/2 tsp ground ginger
- 1/4 cup extra virgin olive oil (60 ml)
- 1/2 tsp chile flakes
- 1 tbsp sesame seeds (9 g/ 0.3 oz)
- Optional: 2 tsp low-carb sweetener of choice (Sukrin Gold, Erythritol or Swerve work best)
- Optional: 1 tsp toasted sesame oil
- Preheat oven to 200 °C/ 400 °F (fan assisted). Cut your broccoli into bite sized florets and place into a large mixing bowl.
- Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.
- Pour the over the broccoli and toss well until the florets are coated.
- Bake in the oven for about 15 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.
- Garnish with chilli flakes and/or extra sesame seeds.
- Store in the refrigerator, in a covered container, for up to 4 days.
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