Easy Low-FODMAP Sheet Pan Roasted Broccoli; Gluten-free

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I have recently discovered roasting broccoli, and I am hooked!

Such a delicious way to enjoy this healthy vegetable, and my low-FODMAP Roasted Broccoli recipe is the easiest ever!

You probably thought you couldn’t enjoy broccoli on the low-FODMAP diet but guess what?! 75 grams (3/4 cup) of the broccoli heads is a low-FODMAP serving.

Notice that I use garlic infused oil in this recipe, but not actual garlic.  Infused oils are OK to consume on the low-FODMAP diet, since the garlic is not ‘soluble’ (absorbed) in the oil base.  Read more low-FODMAP Diet Tips in my Top 11 Tips and Tricks for the low-FODMAP diet that no one ever tells you!

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Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 5

Prep time: 5 min

Bake time: 20 min

Total time: 25 min

Bake: 425 F


  • 12 ounces (340g) broccoli, cut into florets of even size
    • 75 g is one low-FODMAP serving
  • 2 tablespoons garlic -infused oil
    • Infused oils are allowed on the low-FODMAP diet, since the carbohydrates are not dissolved in an oil base. These are such a great addition for low-FODMAP cooking!
  • 1 large lemon, wedged
  • Salt, to taste
  • Freshly ground black pepper, generous amounts per taste
  • 2 tablespoons grated Parmesan cheese (skip for vegan, dairy-free version)


  • Preheat oven to 425°F (220°C), place rack in center of oven
  • Coat a large baking sheet with baking spray, or line with parchment/silicone liners
  • Lay broccoli on baking sheet, drizzle with the garlic oil and squeeze half the lemon wedges over it, then place the remaining 2 wedges on the sheet
  • Sprinkle salt liberally over the broccoli, then place in oven for 16-20 minutes until fork tender and lightly browned
    • If you get charred edges, that is even better
  • Remove from oven and place on a platter with the lemon slices, then drizzle with pan drippings and squeeze the baked lemons over, if desired
  • Season with your black pepper and parmesan (if using)
  • Serve immediately

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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