All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Roasted Broccoli & Bacon Alfredo

This just might be the best low carb side dish recipe ever! Creamy Alfredo sauce and crisp crumbled bacon take roasted broccoli to a whole new level.

Low Carb Roasted Broccoli Alfredo with Bacon

To say that I am obsessed with roasted broccoli right now is putting it mildly. It’s just so good, I can’t get enough of it and neither can my family. I will make a ridiculous amount, 2 or 3 large heads of broccoli, thinking it will last a day or two. But if I leave that pan unattended, my kids will just keep taking a piece as they pass through the kitchen and next thing I know, it’s all gone. It’s just so easy and so darn tasty. And I can seemingly eat ridiculous amounts myself with very little impact on my blood sugar.

Low Carb Roasted Broccoli Alfredo Recipe

I make it two or three times a week at least, so I’ve learned a thing or two about what works and what doesn’t. For one thing, you have to spread that broccoli out in a single layer, you can’t crowd it too much. Otherwise, it tends to retain more moisture. Secondly, you need a liquid oil to toss it with. Melted butter or coconut oil just don’t fare as well and it ends up soggy. So get yourself some good olive oil or avocado oil, I’ve had good luck with both of these. Add plenty of salt and pepper and roast away, and you have yourself the best low carb snack or side dish ever.

We typically just eat it as is but sometimes it’s fun to get creative with it. A rich, creamy alfredo sauce and some crispy bacon take it to a new level of deliciousness. Pure heaven. I could have eaten the whole pan myself.

Please see my low carb Roasted Broccoli Bacon Alfredo on A Sweet Life Diabetes Magazine.

Broccoli with creamy Alfredo sauce and bacon, low carb and gluten-free

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. I love roasted broccoli, too, and I’m really going to have to try this! Sounds a bit like gilding the lily, but wow what gilt! 🙂

    Reply

  2. Oh! What a great idea! My fav right now is roasted Brussel sprouts with balsamic vinegar, but I also like spicy roasted cauliflower. Roasting just seems to add a depth of flavor that is amazing.
    Another winner from the reigning queen of low carb!

    Reply

  5. Thank you Carolyn. Just this morning I had a conversation with myself about eating more green vegetables. Buying a bunch of broccoli today & will try it plain roasted & with your recipe. I’m sure both will be great. Perfect timing!

    Reply

  6. Carolyn, I do think you have out-done yourself again! That sounds awesome. I’ve read so much about roasting vegetables, but haven’t done it…YET. This is definitely the one.
    (and, I didn’t mind the double click) lol
    Thanks!

    Reply

  8. This sounds amazing and easy too! I just wanted to let you know that your link leads to a chopped antipasto salad recipe instead. I found it by searching but some people might not be as patient : )

    Reply

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