Roasted Broccoli

VegetablesKeto-Friendly
Written By Jo A. S. Thoburn

This is a perfect recipe for the second oven shelf. Depending on the other food baking, you can add a tray of broccoli to variable oven temperatures.

1 pound broccoli florets
1/4 cup olive oil
1 teaspoon garlic salt
1/2 cup grated Parmigiano-Reggiano


Heat oven.

Bake at 350°F for 30 – 35 minutes
Bake at 375°F for 25 – 30 minutes
Bake at 400°F for 20 – 25 minutes
Bake at 425°F for 15 – 20 minutes

In a large bowl, break broccoli florets into even-sized pieces. Evenly coat well with olive oil, salt, and Parmigiano-Reggiano. Evenly spread on a parchment paper lined baking sheet.


Bake according to the times in step one. Cooking time varies depending on the size of the florets and the oven shelf used. Remove when the tips of the florets are lightly roasted.

Jo A. S. Thoburn

Jo A. S. Thoburn is an award-winning educator and the founder of Creating Scholars. Drawing on more than 25 years of experience leading Fairfax Christian School, Thoburn launched Creating Scholars as a platform that helps parents raise resilient, independent thinkers ready for a rapidly changing world. Through the Scholars Plan and The Scholars Report newsletter, she shares practical, battle-tested strategies for lasting student success.

https://www.creating-scholars.com
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