This addictively delicious Crunchy Lemon Roasted Crack Broccoli is full of tangy, cheesy flavour yet is dairy-free, vegan and keto-friendly!
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This is one way to season roasted broccoli to get even the pickiest of eaters to clean their plates! Mixed with chopped almonds and pumpkin seeds, then tossed in a zesty sauce, this lemony broccoli is perfectly roasted, still giving it that fresh crunch.
Plus, the lemon garlic sauce is mixed with nutritional yeast and almond flour, which adds a little layer of crunchy, crispy yum!
This Lemon Roasted Crack Broccoli is made on repeat in my house. For one, because it's so quick and easy. And secondly, it makes the perfect side for almost any dish. Plus, with its salty, tangy, crunchiness, it's even scrumptious enough to eat as a snack!
Is Roasted Broccoli Healthy?
Even though heat destroys some nutrients, cooked broccoli can have more nutritional value than raw!
Good Source of Antioxidants
One of the many great things about broccoli is that cooking it increases its antioxidant levels! Many studies have found that cooked broccoli contains higher levels of certain health-promoting antioxidants than raw.
Cooking Deactivates Goitrogens
As a member of the brassica family, broccoli contains compounds called goitrogens. These compounds inhibit the absorption of iodine. Which, on one hand, can be very beneficial in the case of hyperthyroidism!
However, on the other hand, these iodine blockers need to be avoided for those with hypothyroidism. Cooking broccoli can deactivate 90% or more of the goitrogens, allowing proper iodine absorption.
Great Source of Vitamins & Minerals
Even cooked, broccoli is full of many vitamins and minerals. It's an excellent source of vitamins C, K, A and folate. Plus, it's rich in magnesium, phosphorous and potassium. Not to mention, it's a great source of fibre and plant protein!
Oil & Lemon Increase Nutrient Absorption
The fatty acids in olive oil increase the body's ability to absorb and utilize fat-soluble vitamins. On top of that, the acid in the lemon and apple cider vinegar can contribute to improved digestion.
Any season is a good season for some yummy Roasted Broccoli! However, this lemony clean eating broccoli is perfect for spring!
Between the green, chlorophyll-rich broccoli and the tangy, lemony flavour, This Lemon Roasted Crack Broccoli is a great one to support digestion and detoxification in the spring.
- Roast your broccoli at a lower temperature for a little longer in late autumn and winter to help your body retain heat.
- This Roasted Broccoli is delicious made on the BBQ in the summertime (which is great for when it's too hot to turn on the oven)!
How to Make Lemon Roasted Crack Broccoli
Making this dairy-free Crunchy Lemon Roasted Crack Broccoli is incredibly easy! It just takes a few minutes of prep time and twenty minutes in the oven. Plus, it's made with simple, whole-food ingredients that don't compromise all the goodness broccoli provides. Watch how it's made here!
What You'll Need
- Fresh Broccoli
- Almonds (omit to make nut-free)
- Pumpkin Seeds
- Nutritional Yeast
- Apple Cider Vinegar
- Almond Flour
- Himalayan Salt
What Temperature To Roast Broccoli At
For this Crunchy Lemon Roasted Broccoli, I like roasting it at 400°F for twenty minutes. I find it perfectly crisps up the almonds and pumpkin seeds while cooking the broccoli just enough to leave a bit of a fresh crunch. Also, this a good temperature and cooking time for spring and summer!
However, longer cooking times at lower temperatures can help keep us warm in autumn and winter. So, you can always cook it at 300°F - 350°F, increasing the time accordingly.
Step 1 - Make Lemon Garlic Sauce
First, preheat your oven to 400°F.
Then in a small bowl, combine the cold-pressed extra virgin olive oil with the lemon juice and apple cider vinegar. Next, add the minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
The almond flour, nutritional yeast and garlic will make the sauce quite thick and chunky. As mentioned above, this gives it a delicious layer of crispy, cheesy, tangy flavour.
Step 2 - Toss Broccoli In Lemon Sauce
Next, add your chopped broccoli florets, pumpkin seeds and chopped almonds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
Step 3 - Bake
Once the broccoli, almonds and pumpkin seeds are tossed in the lemon garlic sauce, spread evenly onto a baking sheet. Then place in the oven and bake for twenty minutes, flipping halfway through.
Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.
What to Serve With Roasted Broccoli
This Crunchy Lemon Roasted Crack Broccoli makes the perfect side for many dishes! It pairs perfectly well with fish or topped on rice, quinoa and pasta. Not to mention, it's also delicious served with grass-fed steak or burgers! (Pro-Tip: you can roast this Crack Broccoli on the BBQ!)
Oh, and I can't forget breakfast! This Lemon Roasted Broccoli is so yummy served up with eggs for a nourishing start to the day.
How Long Does Roasted Broccoli Last?
This Crunchy Lemon Roasted Broccoli is best served and eaten right away. However, it will last one to two days in the fridge if placed in a tightly sealed container.
More Reasons You'll Love This Recipe
Quick and easy to make. This recipe is easy to make! You only need a few minutes of prep time, and it comes together in 30 minutes.
Friendly for most diets. This Crack Broccoli is dairy-free, gluten-free and sugar-free, making it suitable for a variety of diets.
Full of Flavour. This recipe is a great way to get the pickiest of eaters to eat their broccoli! It's bursting with zesty flavour and has a salty crunch that's deliciously addictive.
THIS RECIPE IS...
More Clean Eating Recipes to Enjoy
- Buffalo Chickpea Flatbread Pizza
- Savoury Sweet Potato Muffins
- Easy Dairy-Free Spinach & Peas Pasta
- Simple Coconut Lime Soup
If you try this Crunchy Dairy-Free Lemon Roasted Crack Broccoli, let me know how it turns out by leaving a comment and/or a rating below. And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Crunchy Lemon Roasted Crack Broccoli
- 2 heads Broccoli (about 4 heaping cups, chopped)
- ¼ cup Cold-Pressed Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Nutritional Yeast
- 4 Cloves Garlic (about 2 tablespoons, minced)
- 2 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Almond Flour
- ⅓ cup Chopped Almonds
- 2 tablespoon Pumpkin Seeds
- ½ teaspoon Himalayan Salt
- Preheat oven to 400°F
- In a small bowl, combine cold-pressed extra virgin olive oil with lemon juice and apple cider vinegar. Next, add your minced garlic, nutritional yeast, almond flour and Himalayan salt. Mix well.
- Add your chopped broccoli florets, chopped almonds and pumpkin seeds to a large mixing bowl. Then pour in your lemon garlic sauce and toss until the broccoli is evenly coated.
- Once the broccoli, almonds and pumpkin seeds are tossed in the lemon garlic sauce, spread evenly onto a baking sheet. Then place into the oven and bake for twenty minutes, stirring halfway through. Once the almonds and pumpkin seeds begin to brown and the broccoli tips start to crisp, remove from the oven and serve while warm.
Watch the Video!