Add a punch of flavor to your keto meal with this roasted broccoli and bacon recipe. If you or your children are not fans of roasted broccoli, bacon will make it better.
- 2 bunches of broccoli
- 5 peeled cloves of garlic
- 4 slices of bacon cut into bite-size pieces
- a few good glugs of avocado oil, melted ghee, or melted lard
- salt and pepper
- First things first: I cut up my broccoli into florets. No, I don’t normally wash ’em unless they’re really dirty, but I do inspect for bugs and I toss the florets that are super-infested. Organic broccoli often features small crowns and large stems so I normally trim the tough skins from the stems and throw them in as well.
- Then, I tossed the broccoli, bacon, and garlic cloves in a gallon-sized Ziploc bag to store in the fridge until I was ready to roast them.
- When it came time to roast off the broccoli, I preheated the oven to 400 F and added some fat in the Ziploc bag along with a generous amount of salt and freshly ground black pepper. I sealed the bag up and shook it vigorously, and then I dumped the contents on a foil-lined baking tray.
- Make sure it all fits in one layer or the broccoli won’t brown properly. I oven-roasted the broccoli for 30-35 minutes, rotating the tray and flipping the contents every 10 minutes or so.
- Really tasty. For variation, I think this dish tastes great with a bit of acid (a squeeze of lemon or a splash of your favorite vinegar) and/or a shower of microplane-grated parmesan cheese (if you tolerate dairy).
As an Amazon Associate and member of other affiliate programs, I might possibly earn a commission from qualifying purchases at no extra cost to you. Thanks for supporting a small family business.
Amount Per Serving: Calories: 209Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 30mgSodium: 377mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 6g
Nutrition information isn’t always accurate.