A super-simple two-ingredient dish of coconut roasted broccoli that ticks all the boxes as the perfect keto side dish. We have this at least two or three times a week to accompany our chicken, fish or braai (BBQ) meat – and we love it to the point of craving it. The stems soften and melt in your mouth, while the florets caramelise and crisp up – and the coconutty flavour is just heavenly.
Trim the broccoli into even size pieces. This is best done by halving each floret. Do not discard the stems, they are delicious. Place into a large bowl.
Weigh out the coconut and if still in solid state, place in the microwave on medium for 20 seconds until completed melted. Pour the coconut oil over the broccoli and toss well to evenly coat. Spread the broccoli onto a large roasting tray and scatter over salt to season.
Place in the oven for 25 minutes until softened and roasted golden.
Serve immediately, seasoned with Pink Himalayan Salt.
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Macro Details per serving
Nutritional Information per serving
Calories 229Kcal / 958kJ
Fat 19g of which saturates 15g Carbohydrates 6.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.