Don’t sacrifice flavor while eating healthy! This Mexican Roasted Broccoli Recipe is a quick and easy side dish that fits into any clean eating diet and is ready in less than 30 minutes.
A Spiced-Up Roasted Broccoli Recipe
This roasted broccoli recipe is a healthy fiesta in my mouth! Since summer is right around the corner, I’ve been eating super clean and this dish is perfect because it’s paleo, Whole30, low carb, gluten free, and keto friendly.
PLUS IT’S VEGAN!!! And totally acceptable for as a Meatless Monday recipe.
I’d say this is the most faultless recipe ever in the history of food, but I can’t because it’s broccoli. #prezbushwasright. Jokes aside, I genuinely like broccoli.
It’s one of my favorite veggies to oven roast when I have no idea what the heck to serve with dinner. It also works brilliantly as a healthy side dish when you’re trying to get buff for the upcoming bathing suit season (like me!)
A healthy side dish for Taco Tuesday!
Thankfully, the weather in New Hampshire is finally starting to warm up and is showing signs that I’ll have to get my arse in some shorts soon, so I’ve been low carb and lovin’ it lately.
The other night I made these tacos and, instead of my standard carby Spanish rice and beans as a side, I served it with this Mexican roasted broccoli. I’m happy to report both my taste buds and waistline were very content.
I added pumpkin seeds, fresh cilantro, and lime slices to my broccoli. The fresh herb and lime juice added another delicious layer of flavor and the pumpkin seeds were a welcoming crunch.
The next day, I made the cold leftovers part of a vegetarian lunch. Serving it on top of a salad with pico de gallo and extra pumpkin seeds.
It was so delish! Who knew leftover broccoli could taste that good?
More Mexican food recipes!
- Mexican Street Corn Potato Salad
- Easy Fish Tacos
- Chicken Fajita Stuffed Spaghetti Squash
- Spicy Espinaca Dip
- Two Ingredient Shredded Beef Tacos
- White Chicken Chili
- Healthy Black Bean Salsa
- Slow Cooker Pork Tomatillo
- Instant Pot Salsa Verde Turkey and Beans
- Beef and Chorizo Chili
- Chicken Tortilla Soup
- Easy Pico de Gallo
- Slow Cooker Cholula Beef Tacos
- Spicy Grilled Shrimp
Enjoy this clean eating Mexican roasted broccoli recipe next time you need a quick and easy side dish for a fiesta at home. PIN it for later and enjoy as a part of any weeknight or weekend family dinner. Great when celebrating Cinco de Mayo or Taco Tuesday too!
Mexican Roasted Broccoli Recipe
Ingredients
- 12 ounces broccoli florets, washed and dried
- 1 tablespoon chili powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper, optional
- 2 tablespoons avocado or olive oil
- salt and fresh ground black pepper, to taste
optional accompaniments: lime slices, raw or toasted pumpkin seeds, chopped fresh cilantro, favorite hot sauce,
Instructions
- Preheat oven to 400F degrees.
- In a large bowl, combine broccoli, all seasonings, and oil. Toss until all pieces are evenly coated, then place mixture in a single layer on a baking sheet. Put in preheated oven and bake for 20 minutes, stirring once after 10 minutes.
- Remove cooked broccoli to a serving bowl and top with any or all of the optional accompaniments: lime slices, raw or toasted pumpkin seeds, chopped fresh cilantro, favorite hot sauce, and/or pico de gallo. Serve immediately or at room temperature.
Agness of Run Agness Run says
Yummy! I love broccoli. Thanks for reminding me to prepare this recipe!
Danielle says
This is just great! I eat a ton of broccoli in my quest to be healthy, but it gets so BORING after you’ve had it every day. I love this idea to spice it up a bit, def going to try this one!
Rachelle @ Beer Girl Cooks says
Girl, I don’t give a hoot what Prez Bush thinks about broccoli because I LOVE it! #favevegever Your spiced up version sounds delish and perfect for getting my arse in shape for bathing suit season because it’s already hot and humid down here in NC!
GiGi Eats says
I don’t really like broccoli – I know, CRAZY – but roasted… I am in! And with Mexican Spice – Oh baby YES please! I could do a mix of cauliflower and broccoli!
Ben Maclain says
I love this statement regarding your taste buds and waistline being satisfied with this broccoli, hah. Indeed, it’s a delicious meal I can eat all year round. Perfect combination of the flavors, Karrie!
Ruby & Cake says
Yuuuum! I Love love love broccoli and I am digging all the flavours you have put with it. I could eat a whole bowl of this on its own!
Dawn - Girl Heart Food says
Look at you getting your healthy on. You go girl! I had fries with dressing and gravy Saturday and then pasta later on….and maybe (totally did) chocolate. Anywho, this chicka needs to stuff her face with broccoli too. I did have some for dinner tonight and had I seen this recipe prior that that I would have totally tried it. You’re starting to make me look bad – I’m going to have to get summer ready too. But bathing suit? Hmmmmm, dunno ’bout that. And I agree – everyone needs a heathy fiesta in their mouth That party be cray cray good! Pinning! xoxo
Nicoletta @sugarlovespices says
Yumy yummy, Karrie! I just love broccoli and here, with the spices, lime, and roasted pumpkin seeds, you took a simple dish to a new level of goodness. I always eat a lot of carbs so I really enjoy from time to time to go low- carb. Although, no worries in rushing to fit into my shorts here in Alberta….yesterday and today, back to winter full throttle!