25+ Flavorful Holiday Paleo Broccoli Recipes for a Healthy Celebration

The holiday season is a time for celebration, family gatherings, and of course, delicious food.

But if you’re following a paleo lifestyle, you may find yourself searching for healthier, yet equally festive, alternatives to traditional holiday dishes.

Broccoli is a versatile and nutritious vegetable that fits perfectly into the paleo diet, making it an excellent choice for holiday meals.

Whether you’re looking for savory sides, vibrant salads, or light appetizers, we’ve gathered 25+ holiday paleo broccoli recipes that are sure to impress your guests and add a burst of flavor to your festive table.

These recipes are not only packed with nutrients but also easy to prepare, so you can enjoy a healthy holiday without compromising on taste.

25+ Flavorful Holiday Paleo Broccoli Recipes for a Healthy Celebration

The holiday season doesn’t have to mean compromising on your dietary preferences.

With these 25+ holiday paleo broccoli recipes, you can indulge in delicious and healthy meals that are both festive and nourishing.

From crispy roasted broccoli to creamy casseroles and even unique broccoli-based appetizers, there’s a recipe for every occasion.

So this holiday season, why not make your meals both delicious and nutritious?

Whether you’re hosting a family gathering or just looking to add a new twist to your holiday menu, these recipes will make your celebrations unforgettable.

Creamy Garlic Broccoli Casserole

This paleo-friendly casserole combines the rich, savory flavors of creamy garlic sauce with the wholesome crunch of fresh broccoli. Perfect for holiday gatherings, it offers a healthier alternative to traditional casseroles, ensuring everyone at the table can indulge guilt-free. With simple ingredients and straightforward steps, this dish is a celebration of both taste and nutrition.

Ingredients

• 4 cups fresh broccoli florets
• 1 cup unsweetened coconut cream
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup almond flour (optional for a crunchy topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets for 5 minutes until tender but still vibrant green. Set aside.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until fragrant and translucent, about 3 minutes.
4. Stir in the coconut cream, Dijon mustard, thyme, salt, and pepper. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld.
5. Arrange the steamed broccoli in a casserole dish and pour the creamy sauce over it, spreading evenly.
6. If desired, sprinkle almond flour over the top for a crunchy finish.
7. Bake for 20–25 minutes, or until the casserole is bubbling and slightly golden on top.

This creamy garlic broccoli casserole is a comforting and flavorful addition to your holiday table. It’s rich, satisfying, and perfectly balances indulgence with health-conscious eating. Serve it as a side dish or even as a light main course for paleo enthusiasts.

Roasted Broccoli with Lemon and Almonds

A simple yet elegant holiday side dish, this roasted broccoli is enhanced with a zesty lemon dressing and the crunch of toasted almonds. It’s a paleo delight that pairs beautifully with any main course, bringing freshness and brightness to your festive meal.

Ingredients

• 4 cups broccoli florets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• ¼ cup sliced almonds
• 1 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper in a large bowl. Spread them evenly on the prepared baking sheet.
3. Roast the broccoli for 15–20 minutes, stirring halfway through, until the edges are golden and crisp.
4. Meanwhile, toast the sliced almonds in a dry skillet over medium heat until fragrant and lightly browned, about 2–3 minutes. Set aside.
5. Once the broccoli is roasted, transfer it to a serving platter. Drizzle with lemon juice, sprinkle with lemon zest, and top with the toasted almonds.

This roasted broccoli dish is as vibrant in flavor as it is in presentation. The combination of roasted nuttiness and citrusy zing creates a delightful contrast that will impress your guests while keeping the focus on clean, wholesome ingredients.

Broccoli and Bacon Holiday Skillet

This paleo broccoli and bacon skillet is a holiday showstopper, combining smoky, crispy bacon with tender broccoli for a savory side dish that’s hard to resist. The addition of fresh herbs and garlic brings depth to the dish, making it a crowd-pleaser at any festive gathering.

Ingredients

• 4 cups broccoli florets
• 4 slices of paleo-friendly bacon, chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil (if needed)
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat and cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
2. Add the shallot and garlic to the skillet, cooking until softened and fragrant, about 2 minutes.
3. Toss the broccoli florets into the skillet, stirring to coat them in the bacon grease. Cook for 5–7 minutes, stirring occasionally, until the broccoli is tender and slightly charred.
4. Return the cooked bacon to the skillet and stir to combine. Add salt, pepper, and fresh parsley for garnish.
5. Serve warm directly from the skillet for a rustic and hearty presentation.

This broccoli and bacon skillet is an indulgent yet balanced dish that brings a comforting warmth to your holiday meal. The smoky bacon pairs beautifully with the earthy broccoli, creating a harmony of flavors that’s sure to be a hit.

Broccoli and Cauliflower Gratin

This paleo-friendly gratin combines the earthy flavors of broccoli and cauliflower with a rich, dairy-free cashew cream sauce. It’s a comforting, elegant dish that feels indulgent without compromising on health. Perfect for holiday feasts, this gratin is creamy, hearty, and satisfying while keeping things light and clean.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup raw cashews, soaked for 2 hours and drained
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• ½ cup almond flour (for topping)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Steam the broccoli and cauliflower florets until just tender, about 5 minutes. Arrange them in the baking dish.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. Pour the cashew cream over the broccoli and cauliflower, ensuring all pieces are coated.
5. Mix almond flour with olive oil and sprinkle it over the top for a golden crust.
6. Bake for 20–25 minutes until bubbly and slightly browned on top.

This broccoli and cauliflower gratin is a creamy, wholesome addition to your holiday table. It’s rich in flavor, yet light enough to complement the rest of your festive spread, making it a dish your guests will remember.

Broccoli Pesto-Stuffed Mushrooms

These delightful broccoli pesto-stuffed mushrooms are the perfect paleo appetizer or side dish for your holiday spread. Packed with the fresh, herby flavors of homemade broccoli pesto, they’re bite-sized bundles of deliciousness that are sure to impress your guests.

Ingredients

• 12 large button or cremini mushrooms, stems removed
• 1 cup broccoli florets, finely chopped
• ½ cup fresh basil leaves
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ¼ cup walnuts or pine nuts
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the broccoli, basil, olive oil, garlic, walnuts, nutritional yeast, salt, and pepper. Pulse until the mixture forms a coarse pesto.
3. Spoon the pesto into the hollow centers of the mushroom caps, filling each generously.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the filling is slightly golden.

These broccoli pesto-stuffed mushrooms are bursting with flavor and nutrients, making them an elegant and festive option for any holiday table. They’re easy to prepare and can be enjoyed by paleo and non-paleo eaters alike.

Holiday Broccoli Salad with Cranberries and Pecans

This refreshing broccoli salad is a perfect mix of crunch, sweetness, and tanginess, making it an ideal holiday side dish. Tossed in a light, creamy paleo dressing, this salad combines broccoli, dried cranberries, and pecans for a dish that’s as nutritious as it is festive.

Ingredients

• 4 cups broccoli florets, finely chopped
• ½ cup dried unsweetened cranberries
• ½ cup pecans, roughly chopped
• ¼ red onion, thinly sliced
• ½ cup coconut yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the broccoli florets, cranberries, pecans, and red onion.
2. In a small bowl, whisk together the coconut yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

This broccoli salad is a vibrant, healthy addition to your holiday table. The combination of textures and flavors makes it a standout dish, and it’s versatile enough to pair with a variety of main courses. Your guests will appreciate this refreshing twist on a classic salad.

Broccoli and Sweet Potato Hash

This hearty paleo-friendly hash features tender roasted sweet potatoes and vibrant broccoli, sautéed together for a savory and satisfying holiday side dish. The sweet potatoes bring a touch of natural sweetness, while the broccoli adds a fresh, crisp contrast. It’s a balanced dish that’s perfect for holiday gatherings.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 cups broccoli florets
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes until tender and slightly browned.
3. While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing for 3 minutes until fragrant.
4. Add the broccoli florets to the skillet and cook for 5–7 minutes until tender and slightly crispy.
5. Once the sweet potatoes are done, add them to the skillet with the broccoli. Stir to combine, and cook for an additional 2–3 minutes to allow the flavors to meld.
6. Garnish with fresh parsley and serve warm.

This broccoli and sweet potato hash is a flavorful, colorful addition to your holiday spread. It’s satisfying enough to be a main dish, yet light enough to complement the rest of your meal. The combination of sweet potatoes and broccoli offers a perfect balance of flavors and textures.

Crispy Broccoli Bites with Almond Dip

These crispy broccoli bites are the perfect paleo appetizer or side dish for the holiday season. Coated in almond flour and baked until golden, they are crispy on the outside and tender on the inside. Served with a creamy almond dip, these bites are a crowd-pleasing snack that’s both nutritious and delicious.

Ingredients

• 4 cups broccoli florets, chopped
• 1 egg, beaten
• ½ cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• ¼ cup almond butter (for dipping)
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Water, as needed

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the broccoli florets until finely chopped but not pureed.
3. In a large bowl, mix the chopped broccoli with the egg, almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper.
4. Form the mixture into small bite-sized balls and place them on the prepared baking sheet.
5. Bake for 15–20 minutes, turning halfway through, until the bites are golden and crispy.
6. While the bites bake, prepare the almond dip by whisking together almond butter, lemon juice, apple cider vinegar, salt, and a little water until smooth and creamy.
7. Serve the crispy broccoli bites warm with the almond dip.

These crispy broccoli bites with almond dip are a tasty, fun way to enjoy broccoli during the holidays. The almond flour coating gives them a satisfying crunch, while the dip adds a creamy contrast, making them the perfect finger food for your holiday gatherings.

Broccoli and Avocado Salad

This fresh and creamy broccoli and avocado salad is a light, yet satisfying side dish perfect for any holiday meal. The creamy avocado blends seamlessly with the tender broccoli, while the zesty dressing brings a burst of flavor. It’s a simple, refreshing dish that adds both texture and nutrition to your festive spread.

Ingredients

• 4 cups broccoli florets, steamed and chopped
• 2 ripe avocados, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• ¼ cup pumpkin seeds (for garnish)

Instructions

1. Steam the broccoli florets for 3–5 minutes until just tender but still bright green. Let them cool slightly.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the steamed broccoli with the diced avocado.
4. Pour the dressing over the broccoli and avocado, tossing gently to combine.
5. Garnish with pumpkin seeds and serve immediately.

This broccoli and avocado salad is a vibrant, nutrient-packed addition to your holiday table. The creamy avocado complements the crisp broccoli, while the tangy dressing ties it all together. It’s the perfect side dish for anyone looking for a refreshing, healthy option during the holiday season.

Lemon Parmesan Roasted Broccoli

This simple yet flavorful dish combines the brightness of lemon with the savory depth of Parmesan cheese, creating a roasted broccoli dish that is a perfect holiday side. The crispy edges of the roasted broccoli, paired with the zesty lemon and rich cheese, make for an irresistible combination.

Ingredients

• 4 cups broccoli florets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• ½ cup grated Parmesan cheese (optional for paleo versions)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper in a large bowl.
3. Spread the broccoli in a single layer on the baking sheet. Roast for 20–25 minutes, or until the broccoli is golden and crispy around the edges.
4. Remove from the oven and drizzle with lemon juice and zest.
5. Sprinkle Parmesan cheese (if using) over the broccoli and toss gently to coat.
6. Garnish with fresh parsley and serve warm.

This roasted lemon Parmesan broccoli is a perfect holiday dish, offering a balance of fresh, bright flavors with savory richness. It’s easy to prepare, and its bold flavors will elevate any meal, making it a must-have for your festive table.

Broccoli and Butternut Squash Salad with Balsamic Dressing

This vibrant, colorful salad features roasted broccoli and sweet butternut squash, paired with a tangy balsamic dressing. It’s a perfect mix of savory, sweet, and tangy flavors that complement each other beautifully, making it an ideal side dish for any holiday gathering.

Ingredients

• 2 cups broccoli florets
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• 1 tablespoon olive oil (for the dressing)
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the broccoli florets and butternut squash with olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 20–25 minutes, or until the squash is tender and the broccoli is slightly crispy.
3. While the vegetables roast, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, maple syrup, and olive oil.
4. Once the vegetables are roasted, toss them with the balsamic dressing.
5. Garnish with fresh basil and serve warm or at room temperature.

This broccoli and butternut squash salad offers a wonderful balance of flavors and textures, perfect for any holiday feast. The earthy sweetness of roasted squash complements the crisp broccoli, while the balsamic dressing adds a tangy finishing touch.

Paleo Broccoli Frittata

This easy and nutritious frittata is packed with nutrient-dense broccoli, eggs, and fresh herbs. It’s a simple and satisfying dish that can be served as a main or a side, making it a versatile addition to your holiday spread.

Ingredients

• 4 large eggs
• 2 cups broccoli florets, steamed and chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Add the steamed broccoli to the skillet and stir to combine. Cook for another 2–3 minutes to allow the flavors to meld.
4. In a bowl, whisk the eggs, thyme, salt, and pepper. Pour the egg mixture over the broccoli in the skillet, making sure it’s evenly distributed.
5. Cook the frittata over medium-low heat for 5 minutes, then transfer the skillet to the oven. Bake for 15–20 minutes, or until the eggs are set and golden on top.
6. Remove from the oven, let cool for a few minutes, and slice. Garnish with fresh parsley and serve warm.

This paleo broccoli frittata is a savory, satisfying dish that’s perfect for any holiday brunch or as part of a festive spread. The eggs create a rich, fluffy texture, while the broccoli and thyme add depth and flavor, making this frittata both nutritious and delicious.

Broccoli and Bacon Salad

This deliciously savory broccoli and bacon salad combines the fresh crunch of broccoli with crispy bacon, making it an irresistible holiday side dish. The creamy dressing brings everything together with a rich, tangy finish, making this salad a perfect balance of flavors that will be the highlight of any meal.

Ingredients

• 4 cups broccoli florets
• 6 slices of bacon, cooked and crumbled
• ¼ cup red onion, finely chopped
• ¼ cup sunflower seeds
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Steam the broccoli florets until just tender but still bright green, about 4–5 minutes. Let them cool slightly.
2. In a large bowl, combine the steamed broccoli, crumbled bacon, red onion, and sunflower seeds.
3. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
5. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

This broccoli and bacon salad is a savory, satisfying dish that brings a burst of flavor to any holiday table. The smoky bacon pairs beautifully with the fresh, crunchy broccoli, while the creamy dressing adds richness and balance to the dish.

Broccoli and Zucchini Fritters

These crispy, golden broccoli and zucchini fritters are a fun and flavorful addition to any holiday meal. Packed with vegetables, they’re crunchy on the outside and tender on the inside, making them an easy and healthy side or snack for your festive gatherings.

Ingredients

• 2 cups broccoli florets, finely chopped
• 1 medium zucchini, grated
• 2 large eggs, beaten
• ½ cup almond flour
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions

1. In a large bowl, combine the chopped broccoli, grated zucchini, eggs, almond flour, nutritional yeast, garlic powder, salt, and pepper. Mix until everything is well combined.
2. Heat the olive oil in a skillet over medium heat.
3. Scoop spoonfuls of the fritter mixture into the skillet, flattening them gently with a spatula. Cook for 3–4 minutes on each side until golden brown and crispy.
4. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. Serve warm with your favorite dipping sauce.

These broccoli and zucchini fritters are a healthy, satisfying dish with a crispy exterior and a soft, flavorful interior. Perfect for a holiday appetizer or side dish, they’re an easy way to enjoy vegetables in a fun and delicious way.

Broccoli and Shrimp Stir-Fry

This paleo-friendly broccoli and shrimp stir-fry is a quick and flavorful dish that’s perfect for holiday dinners or as a side to complement your main course. The shrimp adds a rich protein element, while the broccoli provides crunch and nutrients, all brought together by a savory stir-fry sauce.

Ingredients

• 2 cups broccoli florets
• 1 pound shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 clove garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon honey
• Salt and pepper to taste
• Sesame seeds, for garnish

Instructions

1. Heat the coconut oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, sautéing for 1–2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the broccoli and cook for 3–5 minutes until tender but still crisp.
5. Add the coconut aminos, sesame oil, honey, salt, and pepper to the skillet, stirring to combine.
6. Return the shrimp to the skillet, tossing everything together to coat in the sauce.
7. Garnish with sesame seeds and serve warm.

This broccoli and shrimp stir-fry is a flavorful, light, and nutritious dish that’s perfect for any holiday spread. The savory stir-fry sauce enhances the natural sweetness of the shrimp and the freshness of the broccoli, making it a satisfying addition to your meal.

Note: More recipes​ are coming soon!