Easy Broccoli Recipes for Healthy and Delicious Meals

Roasting broccoli at high heat is what separates good broccoli from forgettable broccoli. The technique: cut into florets, toss with olive oil and salt, spread in a single layer on a sheet pan, roast at 425°F for 18-22 minutes until edges are charred. The high heat caramelizes the natural sugars and produces deeply savory finished broccoli. Crowding the pan produces steamed instead of roasted results.

Broccoli stems are often discarded but are excellent eating after peeling. The tough outer layer is fibrous; the tender inner stem tastes sweet and works in stir-fries or shredded broccoli slaw. The leaves at the top of the broccoli head are also edible and have similar flavor to the florets.

For broccoli cheddar soup, the technique is to saute onion in butter, add 4 cups chopped broccoli + 4 cups chicken or vegetable broth, simmer 15 minutes, blend partially (leave some texture). Whisk in 2 cups grated sharp cheddar cheese off-heat. The off-heat addition prevents the cheese from breaking. Pair with crusty bread for a complete meal.

For Chinese-American beef and broccoli, the technique uses 1 lb sliced flank steak + 1 head broccoli cut into florets + a sauce of soy sauce, oyster sauce, garlic, ginger, and cornstarch slurry. Cook the beef first, set aside; cook the broccoli with a splash of water (which steams it slightly); add beef and sauce back, toss. Serve over rice. For storage, fresh broccoli keeps 7-10 days refrigerated. Other reader picks that build on broccoli include Ground Beef and Tater Tot Casserole and Cottage Cheese Breakfast Casserole. Browse cauliflower, carrots, and salt for closely related cooking applications.