Burnt Broccoli with Taco Mayo Sauce

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    [cholesterol] => 5
    [sodium] => 106
    [potassium] => 244
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 480
    [vitamin_c] => 66.9
    [calcium] => 35
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Burning vegetables may sound like a mistake, but burnt broccoli has become very popular. Pair it with a tasty taco mayo sauce for a fantastic low carb keto appetizer!

Some people might toss vegetables that get charred when making oven roasted broccoli and cauliflower. But, others actually prefer it that way.

Burning broccoli has become popular. And overcooking it with some homemade low carb taco seasoning mix sprinkled on really enhances the flavor.

If you’ve never tried burnt broccoli, you are in for a treat. I think it’s a nice alternative for low carb french fries!

When you overcook the florets, the texture becomes very crisp which makes it a perfect snack or appetizer for munching.

And, like fries, the burnt broccoli is perfect for dipping into a sauce. That’s why I’ve paired it up with an easy taco mayo dip.

It’s such a great appetizer, I may be serving this overcooked veggie to friends coming over to watch the big game.

To be honest, I was a little hesitant to purposely burn my broccoli in the oven. But, it came out so much better than expected.

I’m excited to see what others think of it too. Although it has become popular, not a lot of people I know have actually heard of it.

I happened to stumble upon a roasted broccoli with taco seasoning recipe at MyRecipeMagic that looked a bit burned.

Then, I started doing some searches on the web and saw that burnt broccoli is actually a thing. That’s when I decided I needed to try it.

Eager to try it out for myself, I grabbed a fresh head of broccoli at the grocery store and put it on the menu for the week.

I really love how easy this recipe is. And the taco mayo sauce is a cinch to make if you have some mayonnaise in the fridge.

I prefer using avocado mayonnaise to make the dip for the burnt broccoli. But you can use any kind of mayo as long as there’s no added sugar in it.

Burnt Broccoli with Taco Mayo Sauce Recipe

Even if you don’t like cooked broccoli, you may like the crisp texture of this overcooked version. Just don’t judge it by its looks.

I’ll admit it isn’t as pretty with the blackened color. But, it’s definitely got a good taste and texture that’s perfect for munching.

So give this one a try. You may be pleasantly surprised. And, it’s one of the easiest recipes to make with only a handful of ingredients.

Kitchen Accessories Used:

13×9 inch rimmed baking pan

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Burnt Broccoli with Taco Mayo Sauce

Author: Lisa MarcAurele

5 from 2 votes

Burning vegetables may sound like a mistake, but overcooking roasted broccoli has become very popular. Pair it with a tasty taco mayo sauce for a fantastic low carb keto appetizer!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizer, Side Dish

Cuisine: American

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Servings 6 people

Calories 151

Ingredients

Broccoli :

• ▢ 450 grams fresh broccoli cut into florets
• ▢ 1 ½ teaspoon homemade taco seasoning
• ▢ 2 tablespoon olive oil

Sauce :

• ▢ ⅓ cup mayonnaise
• ▢ ⅛ teaspoon homemade taco seasoning
• ▢ 1 small celery stalk chopped, about 1 Tablespoon

US Customary – Metric

Instructions

• Wash broccoli with cold running water or soak in cold water for about 1 minute. Shake of excess water. Pat dry with paper towel.
• Spread broccoli florets in a non-stick cookie sheet pan, opt to slightly grease sheet pan with oil or spray.
• Season broccoli florets with homemade Taco seasoning and drizzle with olive oil.
• In a preheated oven of 475°F, place broccoli nearest to the heat source and roast for 20 minutes. Opt to reduce heat to 300°F and turn the broccoli florets then continue to roast for 5 minutes or until you get your desired charred color on the broccoli.
• In a small cup, mix mayonnaise with homemade taco seasoning and celery.
• Serve burnt broccoli with taco mayo sauce on the side or drizzle on top. Enjoy!

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 151 | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 106mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 66.9mg | Calcium: 35mg | Iron: 0.5mg

Additional Info

Net Carbs: 4 g | % Carbs: 10.7 % | % Protein: 5.3 % | % Fat: 84 % | SmartPoints: 5

Values

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    [carbohydrates] => 5
    [protein] => 2
    [fat] => 14
    [saturated_fat] => 2
    [cholesterol] => 5
    [sodium] => 106
    [potassium] => 244
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 480
    [vitamin_c] => 66.9
    [calcium] => 35
    [iron] => 0.5
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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