Broccoli recipes | The Boneyard

Broccoli recipes

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Conndog

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Hi, any good broccoli recipes out there? All I ever do is steam it and maybe add a little salt & butter, and this gets boring. How else can I cook it and make it tasty?
 
There are hundreds of cheesy broccoli recipes, but that's more like a cheese casserole with broccoli and not very healthy, which I gather is the main reason to eat broccoli.

Most times we sheet pan roast it with some drizzled olive oil, kosher salt, black pepper, lemon and garlic maybe a little grated parm. We like it better than steaming, and even the kids like it.
 
Quick stir fry in oil. Then finish with an Asian sauce
 
mostly 4 millennials smile GIF by Adult Swim
 
Conndog said:
Hi, any good broccoli recipes out there? All I ever do is steam it and maybe add a little salt & butter, and this gets boring. How else can I cook it and make it tasty?
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Nothing gourmet about it, but to add to what you already do, once on the plate, add some balsamic glaze. I use Colavita brand which you can order online or maybe at a store, but there are all types of Balsamic Glazes.

Low sugar, low calories, high in taste. I put balsamic glaze on oatmeal, chicken, turkey, omelets, grilled veggies, just about on anything. Restaurants use it as an ingredient.

Here is something else which is low effort which I have not yet tried , but I think it should work out if you cut broccoli florets real small. You can add them to Imagine Organic Butternut Squash Soup and slow cook the soup on medium. The florets should soften even if you put them in raw (I think).
 
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JeannoCT said:
Have you tried oven-roasting your vegetables?? You can google a recipe but basically cut into florets, toss with olive oil, garlic, seasonings and roast at 425 for about 20-25 minutes. Top with shredded parmesan cheese, if you like. Delish.
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Big fan of oven roasting. I also add some red pepper flakes.

Also, try air frying them. Brussels Sprouts are amazing in the air fryer, but broccoli is solid also.

Of course, since the OP asked about different preparation, a broccoli soup is great and heading towards the right season.

Finally, I'm a big fan of a slaw with shaved broccoli over cabbage. I like a cabbage slaw, but broccoli is a nice change. Maybe more for summer, but putting it out there.
 
I am not a huge broccoli fan, but this works and is a really nice presentation to boot:
www.foodandwine.com

Caramelized Broccoli with Garlic

We're fairly confident this will soon be one of your go-to broccoli recipes. To highlight the vegetable's subtle sweetness, the heads are halved and caramelized, cut-side down, in a skillet with a hit of garlic, crushed red pepper, and lemon juice.
www.foodandwine.com www.foodandwine.com
 
Improviser said:
Nothing gourmet about it, but to add to what you already do, once on the plate, add some balsamic glaze. I use Colavita brand which you can order online or maybe at a store, but there are all types of Balsamic Glazes.

Low sugar, low calories, high in taste. I put balsamic glaze on oatmeal, chicken, turkey, omelets, grilled veggies, just about on anything. Restaurants use it as an ingredient.

Here is something else which is low effort which I have not yet tried , but I think it should work out if you cut broccoli florets real small. You can add them to Imagine Organic Butternut Squash Soup and slow cook the soup on medium. The florets should soften even if you put them in raw (I think).
Expand ...
I have never tried this. Sounds great!
 
I’ll also endorse the oven. I never liked broccoli growing up (still don’t like many veggies outside of broccoli and spinach), but it has been a revelation. Cut them up into florets to start. Then rub them with some olive oil, lay them out on a pan, and sprinkle with salt, pepper, and some garlic powder. One of my go-to’s for sure. I’ll usually cook them for 15-20 minutes at 400.
 
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Conndog said:
Hi, any good broccoli recipes out there? All I ever do is steam it and maybe add a little salt & butter, and this gets boring. How else can I cook it and make it tasty?
Expand ...
You can partially steam the broccoli while in a 10-12" frying pan add olive oil (more is good), lot's of garlic, red pepper flakes, salt and pepper. Add the part boiled broccoli and sauté with oil and garlic mixture. Boil any short style pasta. Drain water, reserve a cup of that starchy water, add pasta to broccoli, garlic and oil and toss...more olive oil is good here, if you see the pasta and broccoli mixture getting "dry" add some of that reserved pasta water until you get a nice sauce. Plate it and top with parmesan cheese. Note: get the real Parmigiano Reggiano chunk and grate it yourself on top of that pasta...you and your guests will be glad you did. If you do try and like it, try it with different shape pastas.

1633008340875.png
 
mbr33ct said:
You can partially steam the broccoli while in a 10-12" frying pan add olive oil (more is good), lot's of garlic, red pepper flakes, salt and pepper. Add the part boiled broccoli and sauté with oil and garlic mixture. Boil any short style pasta. Drain water, reserve a cup of that starchy water, add pasta to broccoli, garlic and oil and toss...more olive oil is good here, if you see the pasta and broccoli mixture getting "dry" add some of that reserved pasta water until you get a nice sauce. Plate it and top with parmesan cheese. Note: get the real Parmigiano Reggiano chunk and grate it yourself on top of that pasta...you and your guests will be glad you did. If you do try and like it, try it with different shape pastas.

View attachment 70015
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Thanks for sharing this recipe - it is my favorite dish at a restaurant in Saratoga. We tried to replicate it, and failed. I'll try this version!
 
JeannoCT said:
Have you tried oven-roasting your vegetables?? You can google a recipe but basically cut into florets, toss with olive oil, garlic, seasonings and roast at 425 for about 20-25 minutes. Top with shredded parmesan cheese, if you like. Delish.
Expand ...
+1. Any vegetable tastes great roasted. The only advice I'd add to this post is that I prefer it once it just about starts to char.
 
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Roast them in the oven and slather Buffalo sauce on them
 
JeannoCT said:
Have you tried oven-roasting your vegetables?? You can google a recipe but basically cut into florets, toss with olive oil, garlic, seasonings and roast at 425 for about 20-25 minutes. Top with shredded parmesan cheese, if you like. Delish.
Expand ...
That's how we prepare it. 20-25 minutes is too long though. 13-15 minutes at 450 is perfect. Way better than steamed.
 
Just get some chicken broth and heavy cream and make cream of broccoli soup. That seems to be the only way to make broccoli really tasty.
 
if you have leftover steamed broccoli, you can sauté it really quickly in the pan with a little olive oil, a clove of crushed garlic, and salt/pepper. only takes maybe 30 seconds to a minute to heat it through (whereas broccoli normally takes an eternity in the pan) and it makes a really good side. you can also just microwave the broccoli in water for a couple minutes beforehand instead of properly steaming it.

i always have leftover steamed broccoli and/or greens to do this with. also love having it around for a broccoli-cheddar omelet.
 
i huck every manner of organic thing out into the woods when it's no longer viable. at no time, ever, in the years of doing this have i ever seen any creature, all the way down the food chain chain to the beetles, and other creepy crawlers, touch it. ever. weird.
i really like fresh uncooked broccoli, alone, or as part of something else.
once in a while, and especially if someone else will be eating as well, i put it in the oven, with a bit of salt and oil, and cover it with some meltable cheese. people seem to really like the burnt cheese part that melts into little puddles on the pan.
iffn ur cooked broccoli, when held at the stalk end, flops over like a soft pizza slice, ur doing it wrong. that's not broccoli, that's mush.
u listening mom?
 
JeannoCT said:
Thanks for sharing this recipe - it is my favorite dish at a restaurant in Saratoga. We tried to replicate it, and failed. I'll try this version!
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Which restaurant in Saratogoa? Always looking for suggestions.
 
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elmcityboy said:
if you have leftover steamed broccoli, you can sauté it really quickly in the pan with a little olive oil, a clove of crushed garlic, and salt/pepper. only takes maybe 30 seconds to a minute to heat it through (whereas broccoli normally takes an eternity in the pan) and it makes a really good side. you can also just microwave the broccoli in water for a couple minutes beforehand instead of properly steaming it.

i always have leftover steamed broccoli and/or greens to do this with. also love having it around for a broccoli-cheddar omelet.
Expand ...
Blanching is a good way to get a head start on sautéing broccoli as well.
 
Chuck said:
Big fan of oven roasting. I also add some red pepper flakes.

Also, try air frying them. Brussels Sprouts are amazing in the air fryer, but broccoli is solid also.

Of course, since the OP asked about different preparation, a broccoli soup is great and heading towards the right season.

Finally, I'm a big fan of a slaw with shaved broccoli over cabbage. I like a cabbage slaw, but broccoli is a nice change. Maybe more for summer, but putting it out there.
Expand ...
If someone else didn't say this, I was going to.

The convection setting (if you have one) in the oven at 425 or so has been an absolute revelation for getting flavorful (if well seasoned), crispy vegetables -- broccoli, cauliflower, squash, etc.

Getting a little char on the florets is key.
 
Solid thread, with a surprisingly quick and full set of responses, and even a few surprises.

My recent variation on how others have described setting broccoli up to be a versatile staple for an number of uses concentrates on the microwave and the air fryer.

I have a microwave steaming basket that goes into a coverable microwave pot. 3 minutes is reliable to create a supply of softened, edible, dark green florets, which are cut before cooking. Aa others have said, they can be added to pasta dishes, tossed into salads, served as a simple sided dish, sautéed with a many different spice mixes and/or melted dairy and/or sauces.

I really enjoy spicing and reheating the florets in the air fryer until they start to brown & crisp at the edges.
 
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