Low Carb Tarragon Mustard Broccoli

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    40 min

Low Carb Tarragon Mustard Broccoli

This side dish could not be easier and has a ton of flavor. It’s just about as easy as “shake and bake”, but with a Keto spin. Broccoli florets are simply seasoned with salt and pepper first. The addictive flavor comes from the marinade the broccoli is tossed in before baked to golden perfection. Dijon mustard and dried tarragon flavor these veggies and are baked into the broccoli. Coating the finished broccoli in melted butter at the end of baking adds the additional Keto fat you need. At your discretion, you can add other herbs or fresh herbs for increased flavor. Read further about how you can use fresh broccoli instead of frozen.

Why Should I Use Frozen Broccoli?

Frozen broccoli is used in this recipe to cut down on your prep and cooking time. That’s why this Keto recipe is so simple and easy to add to your meal prepping or dinner. Frozen broccoli typically comes pre-chopped in perfectly-sized pieces for serving. Their softer texture basically cuts your cooking time in half. If you must use fresh broccoli, there are two ways you can prepare the broccoli before using it in this recipe. You can boil large florets for 5 or more minutes to a tender texture and then chop them into smaller pieces once cooled. You can also roast chopped florets in extra olive oil before starting this recipe.

Serving And Enjoying This Recipe

This is such an easy vegetable side dish that’s healthy and Keto-friendly to serve everyone. Enjoy the simply seasoned broccoli alongside any protein, like fried chicken, pork chops, or a steak. Tangy mustard and savory seasonings create a salivatory combo that pairs well with any salty meal. If you don’t like Dijon mustard, try changing it out for honey mustard. Stone-ground mustard would also be a good substitution and keeps the flavor milder. Dried tarragon is best for this recipe, but you can use fresh herbs as well. If using fresh tarragon, make sure to very finely mince it before mixing it in with your mustard mixture.

Jessica L.

  • Net Carbs

    4.2 g

  • Fiber

    4.2 g

  • Total Carbs

    8.4 g

  • Protein

    4.3 g

  • Fats

    16.1 g

195 cals

Low Carb Tarragon Mustard Broccoli

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Frozen Broccoli Florets by Trader Joe's

    Frozen Broccoli Florets by Trader Joe's

    12 ounce

  • Salt


    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Dijon Mustard

    Dijon Mustard

    ½ tablespoon

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Spices Tarragon Dried

    Spices Tarragon Dried

    1 tsp, leaves

  • Unsalted Butter

    Unsalted Butter

    1 tablespoon

Recipe Steps

steps 3

40 min

  • Step 1

    Preheat an oven to 400 degrees. Start with THAWED broccoli florets and chop any extra-large ones into manageable pieces. Toss the broccoli florets with salt and pepper in a large mixing bowl. On the side, whisk together the dijon mustard, olive oil, and dried tarragon in a small dish.
    Step 1
  • Step 2

    Pour the Dijon mixture over the broccoli and fold it all together with a spoon. Once all the broccoli is coated in the mustard, oil, and spices, arrange the broccoli across either a seasoned sheet tray or one lined with parchment paper. Spread the broccoli out so the pieces aren’t touching each other.
    Step 2
  • Step 3

    Bake the tray for 25 minutes. After 25 minutes, toss the broccoli on the tray. Cut the butter into cubes and arrange them over the broccoli florets. Bake for an additional 10 minutes or until you have beautiful, golden brown broccoli. Toss the broccoli once more so it’s all coated in the butter before serving.
    Step 3