broccoli florets

This flavorful broccoli is roasted to perfection with crisp edges and tender-crisp stems. Seasoned with garlic, a touch of lemon, and a dash of red pepper flakes to give it a little kick. Enjoy this simple and healthy side dish with your next meal.

Oven Roasted Broccoli

broccoli

olive oil (divided)

garlic (minced)

tsp black pepper

tsp red pepper flakes

¾ tsp kosher salt (or

lemon juice (freshly squeezed)

Preheat oven to 425° F.

If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It&#x27;s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.  I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.

In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.

Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.

Roast on the middle rack of the oven for 10 minutes, remove the pan from the oven, drizzle with the seasoned olive oil. Using a spatula or pair of tongs, toss until evenly coated. Return to the oven for 8 minutes.

Remove from the oven, drizzle with the lemon juice, and toss once more.

Serve and enjoy!

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it’s combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

Coconut-Gochujang Glazed Chicken With Broccoli

canola oil

chicken

Kosher salt and black pepper

(2-inch) piece fresh ginger, peeled and

coconut milk

turbinado sugar light brown sugar

gochujang paste

soy sauce

broccoli florets,

rice,

scallions

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.

Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.

Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.

Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.

Aioli With Roasted Vegetables

broccoli,

cauliflower,

beets,

turnips,

acorn squash, halved,

scallions,

Extra-virgin olive oil, for drizzling

Kosher salt,

black pepper,

Pomegranate seeds, for serving (optional)

garlic

lemon juice, more to taste

fine sea salt, more to taste

olive oil

Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.

Make the vegetables:

Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.

Make the aioli:

Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Melissa Clark makes aioli with lemon juice and serves it with roasted broccoli, cauliflower, beets and other seasonal vegetables.

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Broccoli-Walnut Pesto Pasta

Kosher salt

broccoli florets (10 ounces from 2 crowns)

garlic clove, smashed

mint leaves (about 2 ounces from one small bunch)

Black pepper

extra-virgin olive oil,

lemon,

Parmigiano-Reggiano,

walnuts, chopped

Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.

Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.

Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.

Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.

Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Roasted Vegetable Mac and Cheese

carrots,

corn

T Chef Shamy Garlic Butter

Salt and pepper,

elbow macaroni

half-and-half

milk

American cheese

oz Colby Jack cheese, shredded

In a large bowl, mix together carrots, corn, and broccoli. Add melted Garlic Butter and toss to coat evenly. Spread vegetables out onto a greased baking sheet. Season with salt and pepper to taste.

Roast vegetables at 425° for 12 minutes.

Meanwhile, bring a pot of water to a boil, and cook macaroni according to package directions.

Then, start the sauce. In a large saucepan, mix together half and half, milk, American cheese, and Colby Jack cheese over medium heat. Stir until cheese is melted and mixture is thickened and creamy.

Add cooked pasta and vegetables, and stir to combine.

Serve.

A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.

Southern Broccoli Salad

salt (such as Diamond Crystal) and pepper

bacon (any type)

(1 1/2 pounds) 1- to 1½-inch broccoli florets

mayonnaise

red onion

apple cider vinegar

sugar

Cheddar

golden raisins

roasted, salted sunflower seeds

Bring a large saucepan of salted water to a boil. 

Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.

Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.

In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)

Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

Mild broccoli gets energized by this textured, rich dressing spiked with sweet miso and soy sauce. Crushed toasted sesame seeds create the intense flavor base for this rich, super nutty sauce. The dish is a great side to accompany any grilled or roasted protein; it can be made a few hours in advance and is equally tasty chilled or at room temperature. Any leftovers can be chopped and tossed with warm pasta and grated Parmesan the next day.

Sesame Broccoli

Kosher salt (such as Diamond Crystal)

Ice,

toasted white sesame seeds

neutral oil,

white miso

rice vinegar

broccoli florets (1 1/2- to 2-inch pieces, about 10 cups)

Bring a large pot of salted water to a boil and prepare an ice bath.

While the water comes to a boil, in a small nonstick skillet over low heat, refresh the toasted sesame seeds, stirring frequently, until oils are released and seeds are warmed through, about 3 minutes. Transfer to a mortar and pestle and grind until half the seeds are coarsely crushed. Alternatively, pulse once or twice in a food processor until half of the seeds are crushed.

Transfer sesame seeds to a large bowl and add the oil, miso, soy sauce and vinegar; mix or whisk well.

Once the water is boiling, blanch the broccoli by cooking it until bright green, about 1 minute, then drain and transfer to the ice water to cool. Drain well and pat dry.

Add the cooked broccoli to the dressing, season with salt and pepper and toss to evenly coat. Serve at room temperature or refrigerate and serve chilled.

Looking for a great way to add some pizzazz to broccoli? Try air frying it! Air Fryer Broccoli is the perfect combination of crispy and tender, and you won&#x27;t believe how easy it is to make!

Air Fryer Broccoli

tbsp oil

salt & pepper (to taste)

Add broccoli florets and oil to a bowl. Season with salt and pepper, and gently toss or stir to completely coat the broccoli.

Place broccoli into the air fryer basket.

Turn the air fryer to 300°F/150°C and cook for 10 minutes.  Shake the broccoli in the air fryer basket after 5 minutes.

Enjoy hot.

https://www.youtube.com/watch?v=qyVI_YmLarg

Looking for a great way to add some pizzazz to broccoli? Try air frying it! Air Fryer Broccoli is the perfect combination of crispy and tender, and you won’t believe how easy it is to make!

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Enjoy the Best Keto Chicken Bacon Ranch Casserole Recipe done in just 30 minutes. This Cheesy Low carb Chicken Casserole filled up with Broccoli and the Perfect Ranch Dressing is one Delicious Keto Casserole you will be making over and over.

Keto Chicken Bacon Ranch Casserole Recipe

Chicken Breasts

Cup (100 grams) Bacon

Broccoli

Cups Ranch Dressing

Cups Grated Cheese

Ingredients needed for chicken casserole

First, preheat your oven to 180 Celsius or 350 Fahrenheit. Prepare all of your ingredients, such as pre-cooked chicken, broccoli, cheese and crumbled bacon cut into small pieces or bacon bits. Ranch dressing is made using our recipe as it contains the least carbohydrates you can have.

Into a casserole of your choice, add the broccoli as the base.

Chicken

Onto the broccoli, spread chicken pieces.

Bacon

Ranch dressing

Add half of the ranch dressing and spread it all over the casserole.

Repeat

Depending on the depth of your casserole, you can repeat the steps again. 

Shredded cheese and bake

On top of the casserole, lay all of your shredded cheese and place it into the oven for 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/ulq4cg8rolkqkblaj0a6.mp4

Bring the flavors of Thailand to your kitchen with a plate of pad Thai.

Shrimp Pad Thai Recipe

pad Thai rice noodles

tamarind paste

fish sauce

lime juice

palm sugar or light brown sugar

red pepper flakes

vegetable oil

garlic cloves,

scallions, thinly sliced, greens

ginger,

shrimp,

bean sprouts

tofu,

eggs, beaten

peanuts,

Cilantro leaves,

Lime wedges,

In a medium bowl, cover the noodles with boiling water. Let sit until tender, 15 to 20 minutes, then drain.

In a small bowl, whisk together the tamarind, fish sauce, lime juice, sugar and pepper flakes.

In a wok, heat the vegetable oil over medium-high heat. Add the garlic, scallions and ginger, and cook, stirring constantly until aromatic, 1 to 2 minutes. Add the broccoli and cook until tender, 3 to 4 minutes. Add the shrimp, bean sprouts and tofu, and cook until the shrimp is opaque, 2 to 3 minutes.

Push the contents to one side of the wok and pour the eggs onto the other side. Quickly scramble the eggs until set, about 1 minute, then incorporate with the vegetables and shrimp. Add the noodles and the reserved tamarind mixture, and toss until evenly coated and the sugar has dissolved, 2 minutes more.

Divide between plates and garnish with chopped peanuts and cilantro leaves, then serve with lime wedges.

This Broccoli Potato Soup is made with just 7 simple, healthy ingredients! Easy to make, rich &amp; creamy (without the butter or cream), and so comforting.

Vegan Broccoli Potato Soup

yellow onion

garlic garlic

lb. gold potatoes (about 2 medium/large)

vegetable broth

plant milk (plain + unsweetened)

nutritional yeast

dill (optional)

Dice onion and mince garlic.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice potato.

When onion is softened, add garlic. Stir and sauté 1 minute.

Add potato, broccoli, broth, milk, and nutritional yeast. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.

Add fresh dill (if using). Then blend soup with an immersion blender.* Blend as much or as little as you prefer to desired texture. Salt/pepper to taste.

So happy I found your recipes. This soup is simmering on the stove while I made your overnight oats. Will definitely be back!

Made this tonight and it was incredible. Thank you for sharing!

So, true confession… I didn’t exactly measure the fresh dill… so I probably used about twice the amount of fresh dill as called for in the recipe.  But, it was amazing!! We loved it with the extra dill taste!  Definitely a keeper recipe!  Thanks so much for such a delicious soup!

This recipe was absolutely fabulous! I added a little cayenne pepper and used red potatoes (because it’s what I had) so it needed about fifteen extra minutes, but it was delicious! Thank you for the great recipe, Kaitlin!

Made it for dinner and it was delicious!! Loved the flavors of fresh dill and nutritional yeast.

These easy to make vegan broccoli fritters are soft on the inside, crispy on the outside and so tasty! They are great way to eat your veggies in a fun and creative way that the whole family will enjoy! Vegan, gluten-free &amp; dairy-free. 

Top 12 broccoli florets recipes from across the web

The most viewed broccoli florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oven Roasted Broccoli

Coconut-Gochujang Glazed Chicken Wi...

Aioli With Roasted Vegetables

Broccoli-Walnut Pesto Pasta

Roasted Vegetable Mac and Cheese

Southern Broccoli Salad

Sesame Broccoli

Air Fryer Broccoli

Keto Chicken Bacon Ranch Casserole ...

Shrimp Pad Thai Recipe

Vegan Broccoli Potato Soup

Vegan Broccoli Fritters Recipe (Eas...

Top 12 broccoli florets recipes from across the web

The most viewed broccoli florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven Roasted Broccoli

Coconut-Gochujang Glazed Chicken Wi...

Aioli With Roasted Vegetables

Broccoli-Walnut Pesto Pasta

Roasted Vegetable Mac and Cheese

Southern Broccoli Salad

Sesame Broccoli

Air Fryer Broccoli

Keto Chicken Bacon Ranch Casserole ...

Shrimp Pad Thai Recipe

Vegan Broccoli Potato Soup

Vegan Broccoli Fritters Recipe (Eas...

The most viewed broccoli florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine