broccoli side dish

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

olive oil

garlic,

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

Sauteed Vegetable Medley

unsalted butter

water

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

A super easy and comforting cheesy broccoli casserole that's easy to put together and great for prepping ahead!

Fannie's Easy Cheesy Broccoli Casserole

broccoli broccoli

eggs

large onion (diced (I used 1 cup of frozen diced onion

can condensed cream of mushroom soup (NOT diluted)

mayonnaise

cheddar cheese

butter

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Steam broccoli in a large pot for about 4-5 minutes, or until crisp-tender (you can also do this in the microwave for about 3 minutes per frozen bag of florets).

In a blender, combine eggs, onion, condensed soup, and mayonnaise until smooth.

Arrange half of the steamed broccoli in a single layer in the bottom of the prepared baking dish. Sprinkle half of the cheese on top of the broccoli and pour half of the soup mixture over top. Repeat the layers with the remaining broccoli, cheese, and soup mixture.

Prepare stuffing mix (according to package instructions). Spoon stuffing over top of casserole.

Bake, uncovered, for about 40-45 minutes, or until browned on top and heated through.

Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.

Oven Roasted Broccoli

broccoli,

salt

black pepper

panko bread crumbs

finely grated Parmesan or sharp Cheddar

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

This recipe was so easy to do and so good to eat. Really, this dish is a taste sensation, and when a four-year-old says "that's really good" and has seconds, you know you've done something right.

Absolutely wonderful. Make sure that you cook to eye and not to time.  The Broccolli should be beginning to brown and crisp when you pull.  And you can really add whatever cheese you want.  Smoked Gouda is awesome here.  

Excellent recipe for broccoli; very easy to put together and tastes more complex than it is.  <div>Everyone at the table enjoyed this, with requests for seconds and the recipe!!  One can't ask for much more than that.....</div>

Made for dinner tonight....anything broccoli is always great no matter how it's fixed...so versatile.

I have never had roasted broccoli before but wanted to try it! This dish was awesome and we will make it again! The kids usually do not eat broccoli but they enjoyed this version.  It was easy to make and was delicious!

Yummy! Thanks Alton! Love your recipes. I had some frozen broccoli that I wanted to use and it worked just as well. Needed to be GF, so the GF panko bread crumbs worked too. Took one reviewer's suggestion to use Gouda, which was in fridge and loved the flavor combo with the s&amp;p, olive oil and garlic and oven roasting's  'slight sweetness.' Paired with a quinoa/brown rice mix, bacon wrapped scallops, and an end-of-summer Rose'. All around delicious!

I made this to serve along side spaghetti carbonara.  As it called for garlic and Parmesan I thought it would be a good combination for an Italian themed dinner.  It was awesome, two thumbs, way up!

Easy to make, at first I was apprehensive the panko would burn, but it didn't. The Kids like it too. Thanks Alton for another easy, tasty recipe. Followed as directed.

Simple and delicious! I used Asiago cheese which is a bit more pungent. I also added walnut halves when I added the panko crumbs. Turned into a one dish meal!

It tastes excellent. It was the first time I made oven-roasted broccoli, but will not be the last.

https://www.foodnetwork.com/videos/oven-roasted-broccoli-01473241

The dry heat of oven-roasting brings out broccoli's natural sweetness.

Alton's Oven-Roasted Broccoli

Broccoli and Cheese Smashed Potatoes

potatoes (recommended: Yukon gold)

milk

sharp Cheddar

Salt and black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

I think this recipe is a good jumping off point. I’d have never thought about mashing broccoli and potatoes together and with a picky veggie eater in my house, she gobbled these down.

However the reasons I only gave it 3 ⭐️ is as follows:

1. Depending on the actual amounts of potatoes add milk or cream in small amounts, until you get the consistency you like. I dumped and got runny potatoes and had to thicken them with some instant.

2. Really bland! Like others said use sour cream, garlic, other seasonings, but needs a punch for sure!

3. Really, really drain and dry broccoli good or that will contribute to soupy potato issue and be sure not to overcook or you’ll have potatoes fit for St. Patrick’s Day (green).

I will attempt this recipe/method or mashing broccoli and potatoes together, but make the above adjustments.

I did make this with the pork chops and the timing she lined up went well to get both done, not in 30 minutes, but within a reasonable amount of time.

She said you don't have too peel the potatoes , but she didn't tell you that you  MUST remove the eyes.

Try mixing cheddar and Swiss for a richer flavor  

Pretty good... But mine are GREEN. I'm thinking I might have overcooked the broccoli and it blended in a bit too well.

Very good side dish.  How can you go wrong with cheese and potatoes?!  You can't!  Also, very simple to make and my 3 and 6 yr old gobbled it up!!

With a few variations, this recipe was delicious!  I added 4 cloves of garlic to the boiling potatoes and probably used more than 1.5 cups of cheeese.  :)  Also, I added splashes of milk as needed instead of one whole cup.  I used frozen broccoli florets because I had them on hand.  So good!!

This was good, but I think it called for too much milk.  I also had to add quite a bit of salt and pepper because I felt it was quite bland.  I will alter next time with a different type of cheese or maybe even some bacon.

I liked the basic idea of mixing mashed potatoes with broccoli, but I found that this had too much milk and was somewhat flavorless. I added smoked gouda, a few tsp. of garlic powder, and a little more butter and strained the potatoes to remove some of the milk. 

It was very good, nice way to add some veggies into your dinner. It didn't taste as good next day, though.

https://www.foodnetwork.com/videos/broccoli-cheese-potatoes-0153110

Say goodbye to plain potatoes: smash them up with broccoli and Cheddar.

Broccoli Cheese Potatoes

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Parmesan-Roasted Broccoli

garlic cloves,

Good olive oil

lemon

lemon juice

pine nuts, toasted

Parmesan cheese

basil leaves (about 12 leaves)

Ina Garten's Parmesan Roasted Broccoli, as seen on Barefoot Contessa Back to Basics.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Why do people even report on a dish if they don't follow the recipe? "Oh I loved this, left out three of the four important ingredients, but trust me, you'll love it!!"<br />

I may or may not have made this about 10 times in the past month, it is THAT good and I am not the biggest fan of broccoli. It is SO good, I've made about 50-60 of Ina's dishes this year and this is in my top 5. 

Made this for a Christmas side and it was delicious.  Prepped the rest of the meal and then popped this in the oven at the end so I could serve it hot.  It really made something special out of the broccoli, rather than just plainly roasted. Everyone loved it.

Excellent side dish, Ina never fails. I serve it as a side to Chicken Parmesan because they both bake at the same time and the lemon in the broccoli cuts through the richness of the chicken parm.

I made this for Valentine's Day, my husband loved it!!! Since then I've used brussel sprouts instead of broccoli, also very good!! Thanks Ina  

<p><span>I've made this recipe at least a dozen times and it always gets rave reviews. It's worth the effort and all the ingredients- it takes broccoli to a whole new level. I recommend prepping all the ingredients so it's easy to toss them in at the end when the recipe calls for it. I also recommend having a helper either do the tossing while the ingredients are being added, or you do the tossing while someone else adds the ingredients, to ensure even distribution. (especially for the lemon juice.) I have substituted slivered almonds for pignoli nuts very successfully which saves a few dollars and does not impact the result at all. Best broccoli dish. </span></p>

Reviews won me over. I’ve been roasting broccoli w/ evoo, s&amp;p &amp; enjoying it forever. This was sooo much better. Didn’t want to burn the garlic, so used a little garlic powder instead. Used much less olive oil. Used very little lemon juice, relying more on the lemon zest. Don’t usually use pine nuts ... sources in China?! But, had some on hand &amp; they were yummy. Way to go Ina! Thanks for reinventing an old side. 

I made this with about half the amount of broccoli called for (it’s just the two of us). Absolutely delicious! The pine nuts were a nice counter point to the texture of the broccoli. I did not have parmagiano reggiano so I used pecorino romano. Just as good I’m sure. Thanks so much for posting this.

Husband thought a bit too lemony, I thought just right.  The three guests who came for dinner all said they loved it, asked for the recipe and were happy when I sent home some leftovers with other foods.   Except for the pine nuts and the fresh basil, which I did not have, I followed the recipe.  Change:  instead of adding ALL the oil to the florets, I brushed two tablespoons on the baking sheet and sprinkled three tablespoons on the broccoli lying atop it.  20 mins at 425 degrees and then mixed thoroughly in a large bowl with the parmesan cheese, lemon juice, lemon zest,  salt &amp; pepper.  I poured into a glass bowl and covered with foil while I completed the remaining elements of the dinner.  When all ready to serve, microwaved for 2 mins @ 50% power and came out nice and crunchy.   Will definitely make again.  As always, thank you Ina.   

https://www.foodnetwork.com/videos/parmesan-roasted-broccoli-0147325

Parmesan and roasting: how to make broccoli your family's new fave veggie.

This vegetarian side dish is comfort food at its finest. Tender broccoli is sauced with creamy Cheddar and crowned with a buttery, crunchy cracker topping. It's sure to steal the show.

Broccoli and Cheese Casserole

unsalted butter,

onion

Kosher salt

all-purpose flour

sharp Cheddar (about 6 ounces)

butter crackers (from about 1 sleeve)

Food Network Kitchen’s Broccoli and Cheese Casserole

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.

Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.

Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

I have never posted a negative review, usually I am pretty easy to please when it comes to food.  But this was just GROSS.  I made it for guests and someone asked me if there were potatoes in it when in fact, the sauce is just that thick.  WAY too much flour...would have been better just having cheese or steaming the broccoli on its own. If you are looking for a good recipe to put broccoli in, don't use this one.

My husband and I loved this. I added Goya Adobo season and used French’s fried onions instead of the cracker topping.  Cooked for 10 min, added fried onions and cooked for ten min more. DELICIOUS!

it was tasty  I uses pinch of cummin , sait,pepper and more cheese on top. 

Very tasty! I will definitely make this again. I used half the flour that was called for and the consistency was perfect. Also added salt, pepper and a clove of fresh minced garlic..and probably double the cheese. Ritz worked fine for the crackers. Think I'll go finish off the leftovers now...

I picked this recipe because I had most of the ingredients on hand.    After adding the flour it did seem a bit like mashed potatoes, but I added a little more milk, a couple pinches of nutmeg, some onion powder and more cheese.  Didn't have crackers, so used bread crumbs  and it was delicious!  Will definitely be making it again!

Not bad, but not great. Took more time than just steaming some broccoli and making a cheese sauce and wasn't as tasty. The crackers came out kind of soggy, maybe it needed more cooking time but I would probably just leave them off or use less if I made it again. 

Very tasty and easy to make!  Will def be making this again!  Great way to get the kids to eat broccoli!  I only used about 1 tbs. of flour and a lot more cheese!  I used a combo of sharp and reg cheddar and monterey jack.  I also used a little velveeta and added a bit of black pepper to the mix as well.  Also, my kids enjoy it when i add some frozen corn to the mix...they seem to eat the broccoli more! I will do anything to get them to eat the greens!!!

I chose this one instead of the overprocessed recipes using foods like mayo and cannned mushroom  soups the other recipes offered; this is all from scratch including fresh broccoli, and I did add salt and pepper to the sauce , used some french cheese, and since I  had no crackers,  I crunched some blue corn tortilla chips over it  w/o any butter,,,came out excellent! Oh I added some frozen corn kernels to the brocolli as well. Served with steamed rice.

Broccoli Gratin

kosher salt,

nutmeg

sharp Cheddar (about 4 ounces)

bread crumbs

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.

Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.

Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.

This was really good and not too rich. I used cauliflower and broccoli. I might cut the salt a little. Next time I’ll double the recipe because as it is, it would feed four people. Much better than other gratin recipes.

Do not steam the broccoli, 1/2 teaspoon salt only, add 1-2 ounces of cheese to the sauce, and if you don’t like breadcrumbs on homemade Mac and cheese and other similar dishes leave them off here.  <br /><br />If you want a main dish (or don’t have 2lbs broccoli on hand), use half the broccoli called for, make as instructed and serve over noodles or boiled Yukon potatoes. 

So good. I add some cheese to the sauce on but that's the only difference. 

Delicious! Next I'm going to make more of the cream sauce, needs to be saucier!

Yummy! I also added 1/4 cup cheddar cheese to the sauce! Perfect!

I make a version of this also. I do add nutmeg as it brings out the flavor of broccoli and spinach also. I don't use as much salt but add to taste. I use kosher salt. I make my cream sauce with evaporated milk and add the cheese to that. Last time it was truffle flavored gruyere  cheddar for friends but it's  usually just mozzarella.  I freeze my fresh broccoli  so it's  already been par boiled  all I  have to do is thaw it. Last but not least I  add 2 to 3 cups of cooked shredded chicken and turn it into dinner not a side. dish. Top with panko bread crumbs and bake. One of my favorites

Yummy sauce for broccoli. Will also use on cauliflower. Will use less salt next time as we’re used to eating broccoli without it. Also will melt cheese into sauce for a creamier finish.

A rich and flavourful dish but I wish I had read the comments first; note to self.  As mentioned, the broccoli doesn't need to be parboiled and the oven temperature should be reduced for the first 10 minutes.  I would also, decrease the salt.  I made this for brunch with poached eggs and topped all with ground black and red pepper. 

Roasted Broccoli with Parmesan

Parmesan

Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

I nuke it for a few minutes before I put it into the oven. I like broccoli chrisp but not undercooked. Add some fresh garlic also and maybe a little red pepper. What can I say . . . love spice!

This is the type of recipe I love - realistic, not any hard-to-find spices or techniques, so quick and easy for busy people who need a side dish that is quick and easy yet Delicious and uses good fresh produce.  <br />Thanks for the good blend of recipes offered between those that may take some time and the ones that can be prepared quickly!  

Seriously?!?!?!?!?! So delicious! My mom who hates cooked broccoli loved this! Will definitely be making this many more times! :D

Best roasted broccoli.  Bursting with flavor.  I usually saute my broccoli on top of the stove with olive oil, but it's saturated in so much oil this way.  I tried roasting, and I won't ever go back to making it on top of the stove again.  Delicious without the greasiness.  Thanks Melissa for another great recipe!!

So good. We love roasted cauliflower but hadn't tried broccoli. It's so yummy and the Parmesan is a great touch. I love Melissa and have already ordered her cookbook. Great recipes and so informative to watch. Love her!! 

https://www.foodnetwork.com/videos/roasted-broccoli-with-parmesan-0136156

Melissa pairs roasted, caramelized broccoli with salty Parmesan cheese.

Roasted Broccoli With Parmesan

Sauteed Broccolini

broccolini

lemon, zested

garlic

Broccolini. Ina GartenBarefoot ContessaIG-0601

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

I believe the broccolini was discoloured by the lemon juice.  I did make this 30 minutes in advance.  The beautiful green color was changed.  Any suggestions?

A fabulous, fresh, flavorful veggie side. 

Always a favorite for one or eight, easy quick and delicious I did shocking earlier in the day so the quick garlic lemon sauté took about the same time as opening the wine. 

https://www.foodnetwork.com/videos/sauteed-broccolini-0122844

Ina blanches and sautes broccolini, a hybrid of broccoli and Chinese kale.

This quick broccoli and cheese recipe is everything cozy, cheesy, and warm: in less than 10 minutes! It's the ideal easy side dish.

Quick Cheesy Broccoli (&amp; More Recipes!)

teaspoon kosher salt

Parmesan cheese (the powdery kind)

Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).

Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally. 

Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately! 

Pan Steamed Broccoli

kosher salt

Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

Incredibly simple and the flavor of the broccoli shines. <br />I tossed a small clove of garlic in the water. Crisp and beautifully green

Your a genious Atlon. Totally makes sense, can't believe I didn't think of this on my own. 

I love steamed broccoli, but I could never get the timing right. Unlike some of the other comments, cooking for almost 4 minutes on high and 3 on low works best for me. This is because I live at a high altitude, and I have an electric range, not gas. The timing will also depend on how small you cut the florets. Experiment with the timing to find the best texture, but error on the short side. You can always cook something longer. Finally, I used olive oil instead of butter and it was just as good.

I love this recipe for steamed broccoli!!! Growing up, my steamed veggies always came from a microwave, and they never turned out this good. Also, in the episode, he mentions that microwaving takes out almost all of the anti-oxidants.<div><br /></div><div>He also mentions in the episode that the water amount is ABOUT 1/3 cup - he says just enough so that the stems aren't covered.</div>

Awesome, never steamed Broccoli before, this was very good!

Love this method of preparing broccoli. I use this method and add a sliced clove of garlic in the water :- Loves the garlic!

Great recipe, although I do agree with the other comments, 2 mins with cover, 2 minutes without is better for consistency of the bite. Other than that it's great and I love it!

Best, Easiest most flavorful way to make steamed broccoli, Cheers Alton.

https://www.foodnetwork.com/videos/broccoli-with-butter-0101808

Broccoli is transformed from limp and bitter to crisp and delicious.

Broccoli With Butter

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. You won’t be able to stop eating this delicious broccoli side dish! Vegetarian and naturally gluten free.

The Best Roasted Broccoli Recipe

broccoli crowns (roughly 2 heads)

extra virgin olive oil

garlic (finely

red pepper flakes

Diamond Crystal kosher salt

almonds,

pecorino cheese

Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven Temperature Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.

Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.

In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

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Sauteed Asian Broccoli Slaw

Broccoli Salad

20 Tasty Broccoli Recipes

Top 22 broccoli side dish recipes from across the web

The most viewed broccoli side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Broccoli with Garlic

Sauteed Vegetable Medley

Fannie's Easy Cheesy Broccoli Casse...

Oven Roasted Broccoli

Broccoli and Cheese Smashed Potatoe...

Parmesan-Roasted Broccoli

Broccoli and Cheese Casserole

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Roasted Broccoli with Parmesan

Sauteed Broccolini

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Pan Steamed Broccoli

The Best Roasted Broccoli Recipe

Roasted Cauliflower and Broccoli

Cheesy Mushroom and Broccoli Casser...

Broccoli Gratin

Broccoli and Cauliflower Gratin

Broccoli-Cheese Casserole

Creamy Broccoli Soup (Frozen Brocco...

Sauteed Asian Broccoli Slaw

Broccoli Salad

20 Tasty Broccoli Recipes

The most viewed broccoli side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick Cheesy Broccoli (& More R...