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.
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Carbs 6.4g | Fat 19g | Protein 8.6g
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Roasted Coconut Broccoli (Keto)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- 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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Calories 229Kcal / 958kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated 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. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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