Today, I wanted to share a simple, healthy and delicious low FODMAP broccoli recipe. Yes, broccoli florets are low enough in FODMAPs to enjoy in a 3/4 -1 cup portion. The nutrition profile of broccoli is great– an excellent source of vitamin K, vitamin C, and folate. Broccoli provides dietary fiber (perfect to feed our probiotic gut microbes) plus vitamin A via carotenoids and potassium too. This recipe was featured on my Instagram account this week and received sooo much love, I decided to post it on my blog. I offer gut health tips, low FODMAP diet recipes and gut-friendly product suggestions on Instagram…so if you are interested, follow me here.
This post contains a paid affiliate link.
You could serve these as a side dish or as an appetizer along with a little dipping sauce. For a dipping sauce, I might use FODY foods low FODMAP Caesar dressing or make a little horseradish dip mixing up 1 tablespoon horseradish, 1/4 cup suitable mayo, 1 tablespoon lemon juice and a splash of hot sauce–such as Texas Petes, salt and pepper, to taste.
Russ and I enjoyed the Parmesan Roasted Broccoli as a side dish. So good. So good.
Looking for another broccoli recipe. check out my broccoli fritter recipe here.
- Serves 4
- 3 cups broccoli florets
- 2 eggs
- 1/3 cup Parmesan cheese
- 1/3 cup almond flour (I used Bob's Red Mill super-fine almond flour)
- Preheat oven to 350 degrees F and lightly oil baking sheet.
- In small bowl, whisk both eggs to blend.
- On large plate or in a plastic bag, mix Parmesan and almond flour.
- Dip about 1 broccoli florets in egg, then add to Parmesan and almond flour mixture to lightly coat.
- Place broccoli on baking sheet. Repeat process with remaining broccoli.
- Place in oven and bake for 15-20 minutes. Turn broccoli during mid-point of cooking time.