Easy paleo recipes


This is by far my favorite way to cook broccoli—roasting it makes it delightfully crispy and flavorful. I’m a big fan of garlic and lemon together, especially when it comes to roasted green veggies (I like making Brussels sprouts and green beans the same way). Whether you’re serving fish, chicken, or beef, roasted broccoli with lemon and garlic will always be a hit. SERVES 4

PREP TIME: 5 minutes

COOK TIME: 20 minutes

1 large head broccoli, cut into florets

4 tablespoons extra-virgin olive oil

Garlic powder, for seasoning


Freshly ground black pepper

Juice of 1 lemon

  1. Preheat the oven to 450°F.
  2. On a large baking sheet, drizzle the broccoli florets with the olive oil. Season generously with garlic powder, salt, and pepper. Use your hands to mix, making sure the broccoli florets are thoroughly coated.
  3. Bake for 15 to 20 minutes, mixing with a spatula halfway through the cooking time.
  4. Pour the lemon juice over the roasted broccoli, toss, and serve.

VARIATION 1 ROASTED BROCCOLI WITH LEMON AND TAHINI: Mix ½ cup tahini with the lemon juice, and season with salt and pepper. Toss the broccoli in the sauce, or use it as a dip.

VARIATION 2 SPICY ROASTED BROCCOLI: Add ¼ teaspoon red pepper flakes to the seasoning before roasting.