Roasted Broccoli, onion and mint

I love roasting veggies like broccoli, that I grew up steaming in peak low fat era of the 80s and 90s. It’s like a bonus flavour you never knew could exists and I encourage anyone out there who struggles with veggies (kids or adults!) to pop them in the oven to roast with olive oil and sea salt and see if that might be a little more exciting for you! Many of you guys have already confirmed that to be the case.

Roast these and top with nuts, seeds and tahini for vegan vibe, add goat’ cheese for a vegetarian vibe, or serve along side whatever meats or fish you’ve got happening – I did the simple fish curry with this the other night. However you enjoy it, I hope that you do. It’s a no brainer, simple dish that tastes gorgeous!

Hope you enjoy this simple dish as much as we do! Feel free to tag your moody greens over on instagram with #lowtoxlife or @lowtoxlife.


Real Food. Happy Bodies

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Roasted Broccoli, Onion and Mint Recipe

Cook Time20 minutes
Total Time20 minutes


  • 2 heads broccoli, florets cut off from the stalk and then stalks (never do one – you want leftovers for lunch boxes or yourself to toss through a salad the next day!)
  • 1/4 -1/3 cup olive oil
  • 1 large purple onion, cut into thick slices
  • 1 bunch mint (1/2 if you just want a hint through it)


  • Cut all the broccoli florets off the stems, and cut any super chunky ones down the middle to make them more consistent across the tray – or trays if you have big broccoli heads for roasting. NOTE: You don’t want to over crowd the tray because you’ll get braised broccoli, instead of roasted. So if it’s crowded, do it over two trays.
  • Cut the onion into rough slices and scatter around the tray throughout the broccoli.
  • Then drizzle the olive oil over the tray(s) and mix is through well with your hands.
  • Sprinkle with sea salt.
  • Bake on 180C fan forced / 350F for 25-30 mins depending on how powerful your fan is.
  • Pull out of over once the broccoli has crisped up in some edges and gone a little golden.
  • Chop mint, scatter over the top and decant into a bowl or serve straight off the trays.

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