high fiber

Garlic Roasted Potatoes

potatoes

olive oil

salt

black pepper

garlic (6 cloves)

parsley

Roasted Brussels Sprouts

Brussels sprouts

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

dinner rolls

Lentil Soup

onion

carrot

celery

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

vanilla extract

chia seeds

strawberries,

almonds,

Roasted Carrots

carrots

dill

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

cumin

beef (90 percent lean)

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

oregano

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

thyme leaves

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

tomato paste

red wine or red wine vinegar

Parmesan cheese

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

garlic clove, grated or minced

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

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

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?

Charred, crisp-tender grilled broccoli and radishes are tossed in a savory dressing made with a head of grilled garlic. 

Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

kosher salt,

radishes

Toasted sesame seeds or chopped roasted peanuts,

rice vinegar

white or yellow miso paste

sesame oil

maple syrup

Heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Once hot, turn off one of the burners for indirect heat. (For charcoal grills, keep the hot coals on one side of the grill for indirect grilling.) Place both halves of the garlic head (from the dressing ingredients) in the middle of a piece of foil, drizzle with 1 tablespoon oil, and sprinkle with a big pinch of salt. Wrap the garlic in the foil and place on the grill over indirect heat. Cover and grill until a center clove of garlic is completely soft when pierced with a paring knife, 35 to 40 minutes.

Meanwhile, toss the broccoli and radishes with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. When the garlic is almost done, place the broccoli and radishes on the grill in a single layer over direct heat. Grill, turning occasionally, until charred in spots and crisp tender, 8 to 10 minutes.

Unwrap the garlic and squeeze the cloves into a large bowl; mash with a fork. Add the remaining dressing ingredients, season with salt and pepper, and whisk to combine. Transfer half the dressing to an airtight container. 

Add the broccoli and radishes to the bowl with the remaining dressing and toss to coat. Arrange on a platter and sprinkle with toasted sesame seeds or peanuts. Serve with more dressing, if desired. Save the remaining dressing for leftovers, or to use on other grilled veggies or chicken. 

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

garlic, unpeeled

kale

cannellini beans, drained and rinsed

sunflower seeds

low-sodium vegetable broth

capers

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

Crispy, crunchy broccoli replaces corned beef in this vegetarian twist on a classic reuben sandwich. 

Broccoli Reuben Sandwich

broccoli (about

mayonnaise

Sriracha hot sauce

rye or pumpernickel bread

sauerkraut

Swiss cheese (2 ounces)

unsalted butter,

Arrange a rack in the middle of the oven and heat to 450°F. Place the broccoli on a rimmed baking sheet. Drizzle with the oil, season with the salt, garlic, and several grinds pepper, and toss to combine. Spread into an even layer. Roast until tender and charred in spots, 15 to 18 minutes.

Stir the mayonnaise and Sriracha together in a small bowl. Divide evenly among the slices of bread and spread to the edges. Divide the saurkraut between 2 of the slices, followed by the roasted broccoli. Top each with 2 slices of cheese. Finish with remaining bread slices spread-side down to close the sandwiches. Spread half of the butter onto the top of each sandwich. 

Heat a large skillet over medium heat until hot, about 4 minutes. Place the sandwiches butter side down in the pan. Cover with a second large, heavy skillet, preferably cast iron. Press down on the skillet so that it smushes the sandwiches (alternatively, press down firmly with a flat spatula). Cook until the bottoms are browned and crispy, 3 to 4 minutes. 

Uncover and spread the tops with remaining butter. Flip the sandwiches, then place the skillet on top again and press down. Continue cooking until the cheese is melted and the bottoms of the sandwiches are golden brown, 3 to 4 minutes more. Transfer to a cutting board, cut each sandwich in half, and serve immediately. 

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

Chicken & Broccoli Alfredo

penne pasta

chicken

heavy cream

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

unsalted butter

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

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