Low-Carb Asian Spiced Broccoli

Broccoli has to be one of my favourite vegetables and I’m so happy that it is keto compliant.

I’m a huge fan of perfectly steamed broccoli, with a sprinkle of salt, but you can only serve that up so many times before you start to get that look.

This low-carb broccoli combines sweet, salty and spicy Asian flavours with the deep earthy flavour that you get from roasting broccoli.

I have left the chili flakes as a garnish, as I can’t tolerate any spice. But if you’re okay with it, feel free to add the chilli to the dressing mixture. Enjoy!

Step-by-step

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut your broccoli into bite sized florets and place into a large mixing bowl.

   

2. Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.

   

3. Pour the over the broccoli and toss well until the florets are coated.

4. Bake in the oven for about 20 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.

   

5. Garnish with chilli flakes and/or extra sesame seeds.

   

6. Store in the refrigerator, in a covered container, for up to 4 days.

   

Recipe

Low-Carb Asian Spiced Broccoli

★★★★☆4.5 (162 ratings)

This broccoli combines sweet, salty and spicy Asian flavors. It's the perfect side dish to fish, chicken or ...

Hands on

5m

Overall

25m

Servings

6

6.4 g

Net carbs

4.1 g

Protein

10.3 g

Fat

138

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 2 medium broccoli (800 g/ 1.8 lb)
• 3 tbsp coconut aminos (45 ml)
• 2 cloves garlic, finely chopped
• ¹/₂ tsp ground ginger
• ¹/₄ cup extra virgin olive oil (60 ml)
• ¹/₂ tsp chile flakes
• 1 tbsp sesame seeds (9 g/ 0.3 oz)
• Optional: 2 tsp low-carb sweetener of choice (Sukrin Gold, Erythritol or Swerve work best)
• Optional: 1 tsp toasted sesame oil

Instructions

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut your broccoli into bite sized florets and place into a large mixing bowl.

2. Place all of the remaining ingredients, apart from the chile flakes, into a smaller bowl and whisk well to create dressing.

3. Pour the over the broccoli and toss well until the florets are coated.

4. Bake in the oven for about 20 minutes. You want a bit of char, but you don’t want to burn the broccoli, so keep an eye on it.

5. Garnish with chilli flakes and/or extra sesame seeds.

6. Store in the refrigerator, in a covered container, for up to 4 days.

Nutrition per serving

Carbs 19%Protein 12%Fat 69% of calories

Net carbs

6.4 g

Total carbs

10.2 g

Fiber

3.8 g

Sugars

2.3 g

Protein

4.1 g

Fat

10.3 g

Saturated fat

1.4 g

Calories

138 kcal

Sodium

95 mg · 4.15% RDA

Magnesium

34 mg · 8.43% RDA

Potassium

432 mg · 21.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Broccoli, broccolini, fresh	5.4 g	3.8 g	0.5 g	45
Coconut aminos (substitute to soy sauce)	0.5 g	0 g	0 g	2
Garlic, fresh	0.2 g	0 g	0 g	1
Ginger (ground, dried), spices	0.1 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	9 g	80
Peppers, chile (chili), flaked and dried, spices	0.1 g	0 g	0.1 g	1
Sesame seeds	0.2 g	0.3 g	0.7 g	9
Total	6.4 g	4.1 g	10.3 g	138

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan