Broccoli is your BFF. It’s timeless. Classic. A go-to. It’s the little black dress of vegetables. No matter the occasion, no matter the preparation, no matter the pairing, broccoli holds up. It’s a comfort food without you even realizing how comfortable it is. Learn how to cook broccoli to make sure it never goes out of style at your dinner table.
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Is it me, or is it weird that broccoli is often the butt of picky-kids-won’t-eat-vegetables jabs? For me, it was a total go-to growing up. I ate plenty of it and never turning my nose up – and so did my husband, our collective siblings, several cousins, and a random sampling of various borderline-middle-aged people I am currently in group texts with.
Maybe it’s always because these jabs were framed so poorly – evil broccoli being pitted against various snack cakes and stuff in inappropriately weird situations. “Pan to small, lonely boy in a cafeteria looking down sadly at a lunchbox filled to the brim with broccoli… only to show up the next day with Gushers XXXTreme Sonic Punch Blasterz (now with 100% more sugar) and trades his fruity treats for, you guessed it, friends!!!”
Oh how the tides have turned – because (a) even after being bombarded with those commercials, not only will I choose broccoli over crap snacks any day of the week, but (b) as an adult with purchasing power, I upgraded all our streaming services to not even include commercials to ensure I don’t ever have to have these conversations with my own kids. Good luck getting to my broccoli-loving sons, Big Fruit Snacks.
Look, point is, broccoli played the long game, and came out on top. Always has, always will. It’s kind-of universally adored. I know, I know. Not everyone looooves it, (or even likes it) but if you really think about it, what other vegetable is as ubiquitous? Still wondering? Well, please humor me with one more junk food challenge: google Hot Pockets, go to their website, scan their “flavors,” and then tell me: what’s the only vegetable that gets mentioned? I rest my case.
Broccoli Benefits
Calling all broccoli likers, lovers and, yes, even just toleraters – broccoli isn’t “back,” it never left. Be it side dish, stir fry, or salad, everyone’s favorite “tiny trees” are always a welcome dinner guest, and for good reasons:
It is, in fact, kid-friendly
While broccoli doesn’t have the versatility of its cruciferous cousin, cauliflower, it’s got a lot going for it on its own. As brassicas go, it’s got a bright, mild flavor profile, that’s easily enhanced with very simple ingredients, like butter and lemon. This makes it a great starter veg for kids, and as mentioned above, it’s definitely a kid-friendly staple.
It’s flexible in the kitchen
Broccoli’s fibrous structure holds up beautifully to many different cooking preparations, which makes it ideal as an addition to dishes ranging from stir fry to casserole. But, this also means you can branch out into solo explorations, like grilled broccoli. (Which if you haven’t done yet, it’s going to change your summer cooking game, guaranteed.)
It’s super nutritious
And again, when compared to cauliflower, while a cup of broccoli does have slightly more calories and carbs (91 cal/6 carb vs. 25 cal/5 carb) and slightly less fiber, it’s packs a stronger vitamin punch, including more than 100% of your daily vitamins C and K allowance (plus vitamin A and folate). It’s also a decent supplemental source of plant-based protein at 2.6 grams per cup.
How to Cut Broccoli into Florets
While not as difficult and messy as, say, cauliflower, sometimes dividing a head of broccoli into florets feels like a process. Here’s our painless method! (And please feel free to sing “Choppin’ Broccoli” while following these steps. Frankly, I’d lose just a touch of respect for you if you didn’t.)
- Remove any thick stem and any leaves by cutting away with a paring knife.
- Place the head on a cutting board stem side up.
- Use a paring knife to cut away a single floret from the base of the stem.
- Continue working around the base of the stem and use the paring knife to remove the largest florets around the base.
- Continue working your way around the core, slicing off broccoli florets.
- Trim the florets to preferred size. To do so, slice into the stem until you reach the floret, then break apart.
How to Use Raw Broccoli Florets
- Broccoli Bacon Salad
- Broccoli and Cauliflower Salad
- As a dipper on your favorite crudité plates or with your favorite dips. Try it with Whole30 Ranch Dressing for a low carb snack or with our White Bean Green Goddess Dip for a vegan nibble.
Roasted Broccoli
I prefer roasted broccoli on its own as opposed to part of a medley (see Summer Sheet Pan Roasted Vegetables). Both its lower water content and the unique structure of the buds (which aren’t as tightly packed as cauliflower curds), make it perform much differently than most other vegetables (including cauliflower), but also lends to delightful crispiness at the end.
How to Roast Broccoli in the Oven
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss broccoli with olive oil and salt (or additional seasonings) until well coated.
- Spread the florets over the prepared baking sheet in a single layer.
- Roast 20-22 minutes. No need to flip halfway through, but you can if you’d like to.
- Remove from oven and season to taste. Serve immediately.
How to Season Roasted Broccoli
- Simply, with salt and olive oil
- Finish with squeeze of lemon juice and a dusting of red pepper flakes.
- Sprinkle with toasted breadcrumbs, fresh basil, and shaved parmesan cheese.
- Make Roasted Broccoli with Tahini Sauce
- Make Broccoli Quinoa Salad
Grilled Broccoli
You know I love me some roasted veggies, but I have to give the gold star to grilled broccoli – with just a touch of lemon, the char absolutely sings. And since broccoli is a regular fixture anyway, no summertime-suppertime bribery to get the kids to eat it. (Take that, grilled asparagus.)
How to Grill Broccoli
- Toss florets with olive oil and salt (or additional seasonings) until well coated.
- Cover grill grate with foil or grill pan. For gas – heat to medium. For charcoal – prepare for indirect heat.
- Spread the broccoli florets in an even layer, close the lid, and grill 4 minutes. Flip using tongs, close the lid, and grill 4-5 minutes more. Florets should be tender and lightly charred.
- Remove and sprinkle with lemon juice. Serve immediately.
How to Serve Grilled Broccoli
- All on its own! A sprinkle of lemon juice will highlight the smoky flavor.
- Toss with red pepper flakes, lemon zest, and sprinkle with grated parmesan cheese.
- Add it to pasta dishes.
- Serve it alongside summer skewers like Grilled Lemon Thyme Chicken or Steak with Dipping Sauce Trio.
Sautéed Broccoli
Yes, you can absolutely sauté broccoli all on its own (the instructions below will show you how) and its perfectly enjoyable, but for me, the beauty of sautéeing comes from the addition of stir fry sauce (also outlined below). Be forewarned, this can also lead to the addition of other vegetables, chicken, and/or rice and magically turn into a whole other meal before you know it!
How to Sauté Broccoli
- Heat oil in a skillet over medium high heat until it shimmers. Add broccoli and toss to coat. Sauté about 4 minutes, stirring occasionally, until edges brown.
- Add water or broth to skillet and cover. Remove the lid after 2 minutes and cook 1-2 minutes more, until the liquid has evaporated.
- Season and serve immediately.
Sautéed Broccoli Variations
- Add 1 teaspoon sesame oil along with the olive oil and garnish with sesame seeds and green onions
- Drizzle with peanut sauce
- Add ½ c stir fry sauce or teriyaki sauce in place of the water. Cook 3-4 minutes uncovered, stirring frequently, until sauce thickens.
How to Cook Steamed Broccoli (2 Ways)
In my opinion, broccoli is one of the few vegetables capable of shining using this cooking method (a.k.a. the “busy mom method”). Of course, I add butter (because butter shines no matter what), but it takes a truly hearty vegetable to stand on its own after steaming. Just mind your minutes – it is possible to overdo it. (I don’t know about you, but I definitely have limp stalk flashbacks to childhood.)
How to Cook Broccoli in the Microwave
- Add florets to a microwave safe bowl and sprinkle with salt. Add water and cover.
- Microwave 4 minutes for crisp tender florets, or 5 minutes for softer florets.
- Strain the broccoli and toss with butter until melted and evenly coated, then season to taste.
How to Cook Broccoli on the Stovetop
- Fill a wide pot large with about 2” water. Position steamer basket in the pot and heat on medium until the water boils; adjust the heat to maintain a simmer.
- Place the florets on the basket and sprinkle with ½ teaspoon kosher salt. Cover and steam 5 minutes for crisp tender florets, or 6-7 minutes for softer florets.
- Remove the basket and transfer the broccoli to a bowl. Toss with butter until melted and evenly coated, and season to taste.
How to Use Steamed Broccoli
- On it’s own! My kids will gobble down steamed broccoli with a drizzle of butter until their bellies burst.
- Drizzle with 1 teaspoon sesame oil and garnish with sesame seeds and sliced green onions.
- Make Broccoli Pesto
Did you make broccoli using one of these 5 ways? I’d love to know how it turned out! Leave a comment and a rating below.
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How to Cook Broccoli
Print Recipe Rate this Recipe Pin RecipeIngredients
Roasted Broccoli
- 2 medium heads broccoli , divided into florets
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- ground pepper, to taste
Grilled Broccoli
- 2 medium heads broccoli , divided into florets
- 3 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon lemon juice, optional
Sautéed Broccoli
- 2 medium heads broccoli , divided into florets
- 4 tablespoon olive oil
- 2 tablespoon water, or broth
- kosher salt, to taste
- ground pepper, to taste
- ½ c stir fry sauce, optional
Steamed Broccoli in the Microwave
- 2 medium heads broccoli, divided into florets
- ¼ c water
- 1 tablespoon butter
- kosher salt, to taste
- ground pepper, to taste
Steamed Broccoli on the Stovetop
- 2 medium heads broccoli, divided into florets
- 1 tablespoon butter
- kosher salt, to taste
- ground pepper, to taste
Instructions
Roasted Broccoli
- Position a rack in the lower third of the oven, then heat to 425°F. Line a baking sheet with parchment paper.
- Combine broccoli, olive oil, and salt in a bowl, then toss until well coated. See notes for additional seasoning options.
- Spread the florets over the prepared baking sheet in a single layer, ensuring even spacing to prevent overcrowding.
- Roast 20-22 minutes, or until you can insert the tip of a paring knife into the center of a stalk and meet little resistance.
- Remove from the oven, then season with ground pepper to taste. Serve immediately.
Grilled Broccoli
- Combine broccoli, olive oil, garlic, salt, and pepper in a mixing bowl, then toss until well coated.
- Lay a piece of foil over the grill grates or position a grill pan over the grates. Heat gas grill to medium, or prepare a charcoal grill for indirect heat.
- Once the grill is heated, spread the broccoli florets over the foil or grill pan. Spread into an even layer, close the lid, and grill 4 minutes.
- Flip the florets using tongs, close the lid, and grill 4-5minutes minutes more, or until the florets are tender and lightly charred.
- Remove from the grill, sprinkle with lemon juice, and serve immediately.
Sautéed Broccoli
- Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the broccoli and toss to coat in the fat. Saute, stirring occasionally, until the florets start to brown around the edges, about 4 minutes.
- Add the water or broth, then cover the skillet. Cook covered for 2 minutes. Remove the lid, then cook 1-2 minutes more, or until the liquid has evaporated and the florets are tender.
- Alternatively, add ½ c stir fry sauce in place of the water. Cook uncovered, stirring frequently, for 3-4 minutes, or until the florets are tender and the sauce has thickened.
- Season with salt and pepper, and serve immediately.
Steamed Broccoli in the Microwave
- Place the florets into a microwave safe bowl, then sprinkle with a pinch of salt. Add the water, then cover the bowl with a plate.
- Microwave 4 minutes for crisp tender or 5 minutes for soft florets.
- Strain the broccoli from the steaming water. For immediate serving, transfer the broccoli to a bowl. Toss with butter until melted and evenly coated, then season with additional salt and pepper to taste.
Steamed Broccoli on the Stovetop
- Fill a pot large enough to accommodate a steamer basket with 1.5-2” water. Position the steamer basket in the pot. Heat the water over a medium flame until it just comes to a boil, then adjust the heat to maintain a simmer.
- Place the florets into the steamer basket, then sprinkle with ½ teaspoon kosher salt. Cover with a lid. Steam 5 minutes for crisp tender or 6-7 minutes for soft florets.
- Remove the steamer basket. For immediate serving, transfer the broccoli to a bowl. Toss with butter until melted and evenly coated, then season with additional salt and pepper to taste.
Notes
- Drizzle roasted or grilled broccoli with balsamic glaze
- Drizzle roasted or grilled broccoli with lemon juice, lemon zest, red pepper flakes, and shaved parmesan cheese
- Toss steamed broccoli with 1 teaspoon sesame oil and sprinkle with sesame seeds and green onions
- Add ½-1 teaspoon garlic powder and 1-2 teaspoon italian seasoning with the olive oil and salt; sprinkle with lemon juice and parmesan cheese.
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