This broccoli is seriously amazing. I mean, it’s not every day that someone gets excited about broccoli, but this recipe is worth it. Make this keto roasted garlic lemon broccoli recipe and you’ll know what I mean.
How to (Easily) Juice a Lemon
I’m here to tell you this – you can do it. Don’t fall into your habit of grabbing the plastic squeeze lemon off the shelf.
Part of the magic of this broccoli is freshly squeezed lemon juice. It’s not a big deal; I’ll walk you through it.
First, choose a good lemon. Pick a specimen that is heavy for its size. A relatively soft lemon should have plenty of juice.
Meyer lemons are a great option for this recipe and tend to be juicy.
Once you’ve brought your prize lemon home, roll it on a hard surface. That will make it easier to squeeze. If you’ve stored the lemon in the fridge or freezer, microwave it or let it return to room temperature before juicing.
There are several different ways you can go about extracting the juice, but you’ll need to be careful to remove any seeds. Nobody likes unexpected lemon seeds in their broccoli!
Netting can be a helpful tool for this. Mesh bags that house produce (sometimes even lemons!) are a great asset. Cut the lemon in half and put it in a bag or two before squeezing the juice over a bowl.
You can also take on the lemon using a fork and a strainer. Cut the lemon in half and use the fork to puncture the interior of the lemon. Do an initial squeeze, then get that fork in there to retrieve your juice.
Using the fork method over the strainer will help you keep seeds out.
If you have one, a citrus reamer is a handy tool. Simply push the pointed end into the halved lemon and give it a twist.
A juice press is another kitchen gadget you may have at your disposal. If you cut the ends off the lemon, you’ll get more juice.
More Keto Recipes
I love trying new recipes, and I’ll bet you do too. One fun thing about starting a new diet is the opportunity to try foods you might not ordinarily eat.
A zippy side dish that works with many entrees
- 2 heads of broccoli, broken into florets
- 2 Tablespoons (30 ml) olive oil
- 2 teaspoons salt
- 6 cloves of garlic, finely chopped or minced
- 1/2 lemon, juiced
- Preheat oven to 400 F (200 C).
- Toss all the ingredients together in a bowl.
- Spread out the coated broccoli florets onto a baking tray.
- Bake for 15-20 minutes until the florets are tender.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 71
- Sugar: 2 g
- Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 3 g