Close up of roasted broccoli and bacon.
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Roasted Broccoli and Bacon

Roasted broccoli and bacon is the easiest and tastiest Whole30-friendly vegetable side dish on the planet. My kids are always fighting over this dish!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: bacon, gluten-free, keto, low carb, paleo, Primal, vegetable, Whole30
Servings: 4 servings
Author: Michelle Tam

Ingredients

  • pounds broccoli
  • 5 garlic cloves peeled and smashed
  • 4 slices bacon cut into bite-size pieces
  • 2 tablespoons extra virgin olive oil avocado oil, melted ghee, or melted lard
  • Diamond Crystal kosher salt to taste
  • Freshly ground pepper to taste
  • Juice from 1 lemon or 2 tablespoons aged balsamic vinegar

Instructions

  • Heat the oven to 400°F convection bake (or 425°F if no convection) with the rack in the middle.  Line a rimmed baking sheet with parchment paper or foil.
  • Cut up the broccoli into florets. (No, I don’t normally wash them unless they’re really dirty, but I do inspect for bugs and I toss the florets that are super-infested.)  Organic broccoli often features small crowns and large stems so I normally trim the tough skins from the stems and throw them in as well.
  • Grab a large bowl and toss the broccoli, bacon, garlic cloves, olive oil, salt and pepper. (Yes, you can also do this directly on the baking sheet.)
  • Spread the broccoli and bacon in a single layer on the rimmed baking sheet.
  • Pop the tray in the oven for 30-35 minutes, rotating the tray and stirring the contents at the halfway point. The dish is done when the broccoli florets are nicely browned and the bacon is fully cooked.
  • To finish the dish, squeeze on the juice from one lemon or drizzle on some aged balsamic vinegar!
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