This chili and garlic roasted broccoli recipe is for those days when you are fully committed to being healthy. You’re avoiding alcohol and sugar, you’re exercising regularly and you want something light, nourishing and tasty so you can binge on chocolate later to help you stay on track.

Dieting and living a 24/7 healthy lifestyle are right up there for me on the stress scale. I remain a constant 9 out of 10 grumpy as I deny myself biscuits, cake and ice-cream. I walk around zombified by perpetual hunger, longing for shiny purple-wrapped chocolate and glazed doughnuts.

It takes serious will power for me to get past this stage, but once I’m there I find myself actually enjoying the healthy options, like carrot cake and fruit tarts (*wink wink).

This spicy roasted broccoli is an actual healthy recipe I return to over and again. Partly because it requires minimum effort and partly because it’s low calorie, but mainly because it’s simply delicious.┬áSo next time you’re thinking beans on toast for supper try this instead with a little crumbled feta or a smattering of toasted almonds.

Serves: 2

Prep time: 15 minutes

Click here to see this recipe as part of a MEAL PLAN.

roasted broccoli


1 large broccoli
2 birdseye chilies
2 large garlic cloves
1/4 cup olive oil
Salt and pepper


Preheat oven to 180C.

Cut the broccoli into thirds and boil in a deep saucepan for 3 minutes. Drain and transfer onto an oven tray lined with grease proof paper. Sprinkle with salt and pepper.

In a small bowl combine the olive oil and finely chopped garlic and chilies so they are well mixed. Spoon evenly over the broccoli before placing in the oven for 10 minutes.

Serve immediately.


Lemon zest.


A sprinkle of blanched, flaked almonds.


Add the broccoli to pasta and have cold for lunch.

Serve alongside soy sauce braised pork or a miso glazed roast chicken.

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