I really can’t get enough of broccoli at the moment, and I want to share it with everyone else.
Here are 13 recipes that are sure to convince you to include more broccoli in your diet:
- 1. Curried Broccoli Couscous
- 2. Roasted And Charred Broccoli With Peanuts
- 3. Parmesan Roasted Broccoli
- 4. Roasted Garlic Lemon Broccoli
- 5. Cream of Broccoli Soup
- 6. Broccoli Beef
- 7. Kung Pao Tofu
- 8. Steamed Broccoli with Olive Oil, Garlic, and Lemon
- 9. Broccoli-Spinach Soup with Leeks
- 10. Chicken and Broccoli Rice Bowl
- 11. Seared Salmon with Braised Broccoli
- 12. Portobello, Broccoli, and Red Pepper Melts
- 13. Roman Style Healthy Broccoli
Table of Contents
A staple of North African cuisine, couscous is a really versatile dish that pairs exceptionally well with broccoli. And you really can’t go wrong with that curry powder kick.
- 2 Tbsp olive oil
- ¼ bunch broccoli, finely chopped (1 1⁄2 cups)
- 1 tsp curry powder
- 1 cup canned chickpeas, rinsed
- 1/3 cup golden raisins
- kosher salt
- 3⁄4 cup couscous
- In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
- Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
- Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.
If you’re a fan of fascinating textures in your vegan dishes, this dish will knock your socks off. The peanuts, the scallions, and the broccoli (ends and stems) mix together for a satisfying experience.
- 1 bunch broccoli (about 1½ lb.), ends trimmed, stems peeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unseasoned rice vinegar
- ¼ cup unsalted, roasted peanuts, coarsely chopped
- ½ teaspoon sugar
- 2 tablespoons nutritional yeast
- 4 scallions, thinly sliced
- Flaky sea salt (such as Maldon)
- Preheat oven to 450°F. Slice broccoli stems on a diagonal ¼” thick.
- Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper.
- Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets.
- Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
- Reduce heat to low; add peanuts and sugar.
- Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast; season again.
- Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
When I found this recipe, it was called “The Best Broccoli of Your Life!”
I pretty much had to include it after that glowing review.
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup freshly grated Parmesan cheese
- Preheat the oven to 425 degrees F.
- 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 1½ tablespoons olive oil, the lemon zest, lemon juice and Parmesan.
- Serve hot.
Roasting the broccoli florets is indeed an interesting way to prepare the little treetops. Warning: this dish may become addictive. You may have to keep making your broccoli this way from now on, experimenting with other seasonings – red pepper, maybe?
- 2 heads broccoli, separated into florets
- 2 tsp extra-virgin olive oil
- 1 tsp sea salt
- ½ teaspoon ground black pepper
- 1 clove garlic, minced
- ½ tsp lemon juice
- Preheat the oven to 400 degrees F.
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper, and garlic.
- Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes.
- Remove and transfer to a serving platter.
- Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
You’ve heard of cream of chicken. You’ve heard of cream of mushroom. Have you heard of cream of broccoli? This soup is thick, creamy, and healthy. Thanks, broccoli.
- 200 g broccoli (chopped fine)
- 1 Tbsp butter/oil
- 2 Tbsp sifted flour
- ¼ tsp powdered black pepper
- ¾ cup low-fat milk
- 4 cups stock (or water)
- ½ tsp celery salt
- 2 tsp salt
- Cream for garnishing
- In a heavy saucepan heat the butter or oil.
- When the butter has melted or the oil is steaming, add half the broccoli.
- Turn around a few times, then lower the heat and continue sautéing for about half a minute.
- Add the flour and turn around till the mixture leaves the sides of the pan.
- Remove from heat, and add the stock very gradually, stirring all the time (thus avoiding lumps).
- Cool, and blend in a blender.
- Place the pan back over the heat, and add the rest of the broccoli, milk, black pepper and celery salt.
- Cook over high heat, stirring a few times, till it comes to a boil and then simmer over low heat for at least 10 minutes.
- Serve hot garnished with cream.
A healthy recipe for a classic dish with the addition of some interesting flavors. I heavily recommend serving this over hot white rice.
- 1/4 cup all-purpose flour
- 1 (10.5 ounce) can beef broth
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
- 1 pound boneless (grass fed) round steak, cut into bite size pieces
- 1/4 teaspoon chopped fresh ginger root
- 1 clove garlic, minced
- 4 cups chopped fresh broccoli
- In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
- In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned.
- Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat.
- Simmer 5 to 10 minutes, or until sauce thickens.
This simple Chinese stir fry recipe has all the right dimensions of flavor you need to win over tofu skeptics. Also: “oyster-flavored” sauce means this dish is still completely vegetarian.
- 1 14-ounce package extra-firm water-packed tofu, rinsed
- 1/2 teaspoon five-spice powder, divided
- 1 tablespoon canola oil
- 1/2 cup water
- 3 tablespoons oyster-flavored sauce
- 1/2 teaspoon cornstarch
- 12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons unsalted roasted peanuts
- 2 teaspoons hot sesame oil (optional)
- Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
- Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
- Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil.
This is a really simple, straightforward method of preparing broccoli as a side dish that anyone can use when cooking a big meal.
- 1 small bunch broccoli (3/4 pound)
- 1 garlic clove
- 1 ½ Tbsp olive oil
- 1 ½ tsp fresh lemon juice
- Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices.
- Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
- While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste.
- Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
A richly green, beautiful, delicious soup, this recipe is great fresh and quite possibly better after a few days in the refrigerator. And honestly, how often do you eat leeks?
- 1 tablespoon olive oil
- 2 large leeks, whites and pale-greens only, halved lengthwise, thinly sliced (about 2 1/2 cups)
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves
- 2 teaspoons dried marjoram
- 2 1/2 pounds broccoli, stems peeled, chopped into 1-inch pieces (about 12 cups)
- 1 quart low-sodium chicken or vegetable broth
- 1 pound fresh flat-leaf spinach, trimmed
- Heat oil in a large heavy pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add garlic and marjoram; stir until aromatic, about 1 minute. Add broccoli; stir until coated and bright green, about 2 minutes. Add broth; cover with lid slightly ajar and bring to a boil. Reduce heat and simmer until broccoli is tender, 5–8 minutes. Add spinach to pot. Stir until wilted, about 2 minutes.
- Working in batches, purée soup in a blender, adding water by 1/4-cupfuls if too thick, until very smooth. Return soup to pot. Season to taste with salt and pepper; thin with more water if needed for consistency.
- Divide among bowls. Season with pepper.
This was always one of my favorite dishes when I was younger. Chicken, broccoli, rice…they go so perfectly together. The addition of almonds makes the major difference here to the recipe I grew up with, but I’m starting to wish I’d always had it this way instead!
Originally, the recipe called for a processed cheese like Velveeta, but another option is a low-fat cheese or cream.
- 3 cups small broccoli florets
- 1 (8.8-ounce) pouch precooked brown rice
- 1 tablespoon olive oil
- 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions
- 3 ounces low-fat cheese cut into 1-inch pieces
- 2 tablespoons sliced almonds, toasted
- Steam broccoli 5 minutes or until crisp-tender.
- Heat rice according to directions.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and pepper.
- Cook for 4 minutes or until done, stirring occasionally. Add onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli.
- Cook 1 minute or until thoroughly heated. Sprinkle with almonds.
If you’re always trying to find new ways of serving fresh salmon, this recipe is perfect. It’s fast and easy, and can also be experimented with in various ways. For instance, try adding quinoa or fresh tomatoes.
- 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
- 1 teaspoon salt, divided
- 2 heads broccoli (1-1 1/2 pounds), trimmed
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 small onion, diced
- 3 tablespoons raisins
- 2 tablespoons pine nuts
- 1/2 cup water
- Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
- Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
- Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
- To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
This dish is perfect as an entrée or appetizer. The roasted veggies really make it pop with great flavor. Because of the variety in the recipe, it’s another one you can play around with to make it your own.
- 1 small head broccoli, cut into small florets (stalk discarded)
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
- 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
- 1/4 cup light mayonnaise
- 1 small garlic clove, crushed through a press
- 4 thick slices country bread
- 4 ounces Gouda cheese, thinly sliced
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine low-fat/light mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Here’s another recipe that puts a twist on traditional styles of cooking broccoli as a side, and the flavors from the lemon, garlic, spice, and salt blend fantastically together.
- 1 bunch broccoli, cut into florets, stems peeled and sliced
- 2 tsp plus 1 Tbsp olive oil
- 2 Tbsp whole-wheat panko breadcrumbs
- 5 garlic cloves, sliced
- 1/3 cup white wine
- Pinch red pepper flakes
- Kosher salt
- Zest of ½ lemon
- Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
- Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes.
- Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes.
- Transfer to a platter and sprinkle with the panko and lemon zest.
It’s my sincerest hope that you get good use out of these recipes and incorporate a lot more of the nutritional powerhouse that is broccoli into your regular, balanced diet.