Garlic-Rosemary Roasted Broccoli with Almonds
Crisp-tender broccoli florets roasted with garlic, rosemary, and toasted almonds for a savory, fiber-rich side. This Mediterranean-inspired keto recipe (low carb), ready in about 24 minutes, pairs broccoli, almonds, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cut into florets broccoli
- 1/4 cup sliced almonds
- 1 tbsp avocado oil
- 2 cloves, minced garlic
- 1/2 tsp dried rosemary
- 1/4 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups broccoli florets with 1 tbsp avocado oil, 2 minced garlic cloves, 1/2 tsp dried rosemary, and 1/4 tsp salt on a baking sheet.
- Step 2: Arrange florets in a single layer, then scatter 1/4 cup sliced almonds evenly over the top.
- Step 3: Roast for 18-20 minutes, stirring once at the 10-minute mark, until broccoli edges are golden and almonds are lightly toasted.
