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.
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.
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.
Jan says
April 3, 2015 at 7:11 amI 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! 🙂
Crystal says
April 26, 2016 at 8:15 pmI’ve been scrolling and can’t seem to find the recipe. Where is the directions???????
Carolyn says
April 26, 2016 at 8:22 pmThere is a link. Please click that.
janet says
April 3, 2015 at 7:53 amOh! 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!
Briana Thomas (briana-thomas.com) says
April 3, 2015 at 9:16 amMmmm….I love this idea. Scheduling to share on my Facebook page next week. 🙂
Lori says
April 3, 2015 at 10:34 ammmm…love roasted broccoli here too. thanks for your tips!
Anne o says
April 3, 2015 at 11:50 amThank 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!
April says
April 3, 2015 at 12:10 pmCarolyn, 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!
[email protected] says
April 3, 2015 at 1:02 pmPure genius! Now why didn’t I think of that? 🙂 Running to the market to score the broccoli. This would be awesome with roasted cauliflower too I bet.
Brittani says
June 30, 2015 at 6:33 pmThis 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 : )
Carolyn says
June 30, 2015 at 8:03 pmThanks for the heads up!
Ronel Agrela says
February 18, 2016 at 3:22 amDo you know where I can buy ready made banting pizza bases. Please need it urgently
Carolyn says
February 18, 2016 at 9:20 amI don’t have a clue.