I delight in exploring the many ways to prepare one of my favorite vegetables, broccoli, so that it emerges from the kitchen utterly delectable. In this blog post, I share not one, not two, but 14 delightful recipes featuring this nutritious green powerhouse, from a creamy Broccoli Cheddar Soup to a crispy Broccoli Parmesan Fritter.
Join me, friends, and family in reveling in the flavors and textures of the following dishes that make this cruciferous vegetable the indisputable star of any meal.
The 14 Best broccoli recipes
1. Roasted Broccoli with Garlic
Simple dish of broccoli florets, olive oil, and garlic. Ingredients: • Broccoli • Olive oil • Garlic • Salt • Black pepper • Red pepper flakes (optional) • Lemon wedges (for serving) Finish: Citrus notes from lemon wedges.
The end.
Ingredients
Broccoli florets (around 1 pound)
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Lemon wedges for serving
Instructions
1. Set your oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).
2. In a big bowl, combine the florets of broccoli with olive oil, slices of garlic, salt, and black pepper, until the broccoli is well coated.
3. Single-layer the broccoli on a baking sheet. Roast in a preheated oven for 20-25 minutes, or until the broccoli is tender and lightly browned. Stir halfway through for even cooking.
4. Take out of the oven, sprinkle with red pepper flakes if using, and serve with lemon wedges on the side for a fresh squeeze of juice before eating.
2. Broccoli Cheddar Soup
Broccoli Cheddar Soup is a comforting mix of broccoli florets, freshly shredded cheddar cheese, and unsalted butter, combined just right with chopped onion, minced garlic, vegetable broth, and heavy cream for a creamy, hearty delight.
Ingredients
Broccoli florets
Cheddar cheese, shredded
Unsalted butter
Onion, chopped
Garlic, minced
Vegetable broth
Heavy cream
Instructions
1. In a big saucepan, over medium heat, melt the butter. Add the diced onion and garlic, and cook until the onion is clear and soft.
2. Place the broccoli florets and the vegetable broth into the pot. Heat to boiling, then lower the heat and simmer until the broccoli reaches the tenderness desired, about 10-15 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in the shredded cheddar cheese until melted and well incorporated.
4. Add the heavy cream and heat it through. Before serving hot, season with salt and pepper to taste.
3. Broccoli Salad with Bacon and Cheddar
The Bacon and Cheddar Broccoli Salad is a delightful mixture of fresh broccoli florets, crumbled bacon, and sharp cheddar cheese. Red onion adds a slightly sweet crunch to this otherwise creamy, cool salad beyond its basic ingredients.
You can taste the apple cider vinegar in the dressing; it has such a smooth flavor and wonderful tang. That makes it all the more enjoyable alongside any inevitable clumps of broccoli in this fresh salad.
Ingredients:
Fresh broccoli florets
Crumbled bacon
Cheddar cheese
Red onion
Mayonnaise
Apple cider vinegar
Sugar
Ingredients
- 4 cups broccoli florets
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
Instructions
1. In a big mixing bowl, mix together the broccoli florets, bacon, cheddar cheese, and red onion.
2. In a tiny dish, mix the mayo, the apple vine, and the saccharine until there are no lumps to have the dressing.
3. Drizzle the dressing on the broccoli mixture and toss until all ingredients are well coated.
4. Chill for a minimum of one hour before serving to let the distinct tastes blend together.
4. Stir-Fried Broccoli with Soy Sauce
Soy Sauce and Sesame Oil Broccoli Stir-Fry
Ingredients
Broccoli florets (about 1 head)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, minced
1 tablespoon vegetable oil
Pinch of red pepper flakes
Salt to taste
Instructions
1. Wash the broccoli and cut it into florets that are small enough to be eaten in one bite.
2. In a large pan or wok, heat the vegetable oil over medium-high heat. Stir in the minced garlic and some red pepper flakes. Cook for about 30 seconds, fragrant from the garlic and the spices.
3. The pan is to have broccoli florets added to it, which then are to be stir-fried for about 5 minutes until vibrant green and just tender.
4. Add the soy sauce and sesame oil, tossing the broccoli to coat it evenly. Stir-fry for 1 to 2 more minutes. Add salt to taste and serve hot.
5. Broccoli Alfredo Pasta
Combining tender broccoli florets and fettuccine pasta, Broccoli Alfredo Pasta is a simple dish whose main ingredient is a creamy sauce made with butter, heavy cream, and lots of rich and delicious Parmesan cheese. This is a straightforward pasta dish, and the words “delightful” and “simple” could just as easily describe the next sentence as they do the last one.
Alfredo sauce is not just a creamy sauce; it has a distinctive flavor that not even salt and freshly cracked pepper can impart when they are the only two seasonings present.
Ingredients
Broccoli florets (2 cups)
Fettuccine pasta (8 oz)
Butter (2 tablespoons)
Heavy cream (1 cup)
Grated Parmesan cheese (1 cup)
Garlic cloves, minced (2)
Salt and pepper to taste
Instructions
1. Fill a big pot with salted water and bring it to a boil. Cook the fettuccine in the boiling water according to package directions. When there are 3 minutes left on the timer, add the broccoli florets to the pot. Drain everything in a colander, and give the pasta and broccoli a quick rinse with warm water to stop the cooking process. Set them both aside in the pot until the sauce is ready.
2. In a big skillet on medium-low heat, melt the butter. Stir in the minced garlic and sauté until it’s really aromatic, about 1 minute.
3. Turn the heat down to low; then add the heavy cream. Stir in the Parmesan cheese until the sauce is smooth and thick. Season with salt and pepper.
4. Combine the sauce with the cooked pasta and broccoli, tossing to coat everything evenly. Serve immediately, with more Parmesan if desired.
6. Broccoli Casserole
Cheddar cheese, mayonnaise, beaten eggs, and creamy mushroom soup come together with tender broccoli florets in this comforting casserole. It’s topped with crushed Ritz crackers for a delightful crunch.
Ingredients
Broccoli florets, 4 cups
Cheddar cheese, shredded, 2 cups
Cream of mushroom soup, 1 can (
10.5 ounces)
Mayonnaise, 1/2 cup
Onion, finely chopped, 1/4 cup
Eggs, beaten, 2
Ritz crackers, crushed, 1 cup#
Instructions
1. Set your oven to 350 degrees F (175 degrees C) to warm up while you prepare the dish. A 9×13 inch baking dish is the perfect size to use for this recipe; grease it lightly so your brownies can be removed easily after baking.
2. In a large pot of water at a rolling boil, cook the broccoli florets until they are just tender, 3-4 minutes. Drain well and transfer to the prepared baking dish.
3. In a bowl, mix the following ingredients:
Cream of mushroom soup
Mayonnaise
Chopped onion
Shredded cheddar cheese
Beaten eggsPour over the broccoli in the baking dish.
4. Evenly sprinkle the crushed Ritz crackers atop the mixture in the baking dish. Place in the preheated oven. Bake for 30-35 minutes, until the top is golden brown and the casserole is bubbly.
7. Broccoli and Cheese Stuffed Chicken
Chicken Breasts Stuffed with Broccoli and Cheese
Juicy chicken breasts filled with a savory mixture of broccoli florets, shredded cheddar, and cream cheese, spiced with garlic powder, and then seared and baked, make a delicious meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh broccoli florets, finely chopped
1 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil#
Instructions
1. Set your oven to an initial temperature of 375 degrees Fahrenheit (190 degrees Celsius).
2. With a sharp knife, use caution to make a pocket in each chicken breast, being careful to not go all the way through.
3. In a bowl, combine the cheese, cream cheese, and garlic powder with the broccoli. Season with salt and pepper.
4. Fill each chicken breast with the broccoli and cheese mixture, then pin it shut with toothpicks.
5. Warm olive oil in a frying pan over medium-high heat. Cook the stuffed chicken breasts until they are seared on both sides and look golden brown, which means they are done—about 3-4 minutes per side. Note: If stuffing the chicken, be sure it is cooked through before serving.
6. Move the chicken that has been browned in a skillet to a baking dish and put it in a 350-degree oven. And then wait until the chicken cooks fully and runs clear with juices for 20 to 25 minutes. Don’t forget this crucial step: Before you serve it, make sure you retrieve and eliminate all of the toothpicks.
8. Broccoli Pesto Pasta
Pasta with Broccoli Pesto is made with fresh, vibrant ingredients: same-said broccoli florets, basil leaves, and garlic; plus, not to be left out or unacknowledged, pine nuts and cheese (that would be Parmesan). This dish is not without the olive oil that binds it together.
Ingredients
2 cups fresh broccoli florets
1 cup fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Salt and pepper to taste
Instructions
1. Take a pot of salted water and bring it to a rolling boil. Cook the broccoli for about 3 minutes, until bright green and just tender. Use a slotted spoon to remove the broccoli, and set aside. Keep the water boiling for the pasta.
2. A food processor can be used to prepare the following:Ingredients:Cooked broccoliBasil leavesGarlicPine nutsParmesan cheeseDirections:Combine ingredients in the food processor. Pulse until finely chopped. With processor running, add olive oil, continuing to process until smooth. Season to taste with salt and pepper.
3. Prepare the pasta of your choice in the set-aside boiling water, cooking to the stage just before done, or al dente, per the manufacturer’s instructions. Drain the pasta, reserving approximately 1 cup of the water in which it just cooked.
4. Mix the boiling hot pasta with the broccoli pesto. Add some of the reserved pasta water to loosen the pesto, if necessary. Serve with additional grated Parmesan.
9. Broccoli Tater Tots
Broccoli Tater Tots are crispy morsels made with broccoli florets, cheddar cheese, and breadcrumbs. They are a delightful vehicle for enjoying vegetables; the healthful broccoli combines with the savory flavors of garlic powder and cheese.
You might eat them and not even know they’re healthy.
Ingredients
- 2 cups broccoli florets
- 1 large egg
- ½ cup shredded cheddar cheese
- ⅓ cup breadcrumbs
- ¼ teaspoon garlic powder
- Salt and pepper to taste
#
Instructions
1. Prepare your oven by setting it to an even 400°F (200°C), and get a baking sheet ready by lining it with parchment paper.
2. Broccoli florets should be steamed or boiled until tender for about 5 minutes. They should then be finely chopped.
3. In a mixing bowl, combine the chopped broccoli, egg, cheddar cheese, breadcrumbs, garlic powder, salt, and pepper. Mix until well combined.
4. Form the mixture into little ball shapes that are the size of a shot glass and set them on the ready baking sheet. Bake them for 18-20 minutes, turning them halfway through, until they are golden brown and crispy.
10. Broccoli and Quinoa Salad
Broccoli and Quinoa Salad blends together ingredients that are full of nutrients and will fill you up. The salad stars, of course, the main ingredient: broccoli florets.
It also features beefy, protein-packed quinoa, sweet cherry tomatoes, effluvious red onion, and feta cheese. I like to drizzle mine with a little olive oil and lemon juice.
It is such a refreshing salad.
Ingredients
Broccoli florets
Quinoa
Cherry tomatoes
Red onion
Feta cheese
Lemon juice
Olive oil
Instructions
1. Prepare the quinoa as per the package directions and allow it to become cool.
2. Broccoli florets should be steamed until tender and then quickly cooled in cold water.
3. In a large bowl, mix together the quinoa, broccoli, halved cherry tomatoes, diced red onion, and feta cheese.
4. Olive oil and lemon juice should be drizzled over the salad, after which it must be tossed to coat evenly. Salt and pepper should be used to adjust the seasoning, to taste, before serving.
11. Spicy Roasted Broccoli with Lemon
Spicy Roasted Broccoli with Lemon
displays broccoli florets that are made better by olive oil, red pepper flakes, and a hint of garlic. This dish goes out with a pop of lemon zest and juice to make it a flavorful, exciting side.
Ingredients
1 large head of broccoli, cut into florets
2 tablespoons olive oil
1 teaspoon red pepper flakes
1 garlic clove, minced
Zest and juice of 1 lemon
Salt and pepper to taste
Instructions
1. Prepare your oven by heating it to 425°F (220°C). Get a baking sheet ready by lining it with parchment paper.
2. In a large dish, combine the broccoli florets with olive oil, red pepper flakes, minced garlic, salt, and pepper. Make sure all of the broccoli is very evenly coated.
3. Place the broccoli in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly charred.
4. Take it out of the oven, and right away, mix it with lemon zest and juice. Serve it while it’s still warm.
12. Broccoli Stem Slaw
A vibrant and health-boosting side dish of julienned broccoli stems, carrot, and apple tossed in a creamy dressing made from Greek yogurt, mayonnaise, and apple cider vinegar is Broccoli Stem Slaw.
Ingredients
Broccoli stems (about 3-4 large stems)
1 carrot, peeled
1 apple, cored
1/4 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
1. Broccoli stems should be peeled, with the tender parts left intact, and then cut into sticks. The carrot and apple should be cut in the same manner. The sticks should be no more than 2 inches long and should be cut as thin as possible to ensure that they cook through quickly.
2. In a big mixing bowl, mix together the carrot, apple, and broccoli stems cut into thin strips.
3. In a small bowl, combine the Greek yogurt, mayonnaise, and apple cider vinegar. Season the dressing with salt and pepper to taste.
4. Drizzle the slaw with dressing and toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving, to allow the flavors to meld.
13. Broccoli and Cauliflower Rice Stir-Fry
Broccoli and Cauliflower Rice Stir-Fry is a simple, nutritious dish that has finely chopped broccoli, riced cauliflower, red bell pepper, and green onions as its primary ingredients. These are sautéed in olive oil with garlic and soy sauce, and the result, served up in a bowl, makes a delicious— and healthy—quick meal.
Ingredients
Broccoli florets, finely chopped
Cauliflower, riced
Olive oil
Garlic, minced
Soy sauce
Red bell pepper, diced
Green onions, sliced
Instructions
1. In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the garlic and sauté it until it is just starting to turn golden and is super fragrant, about 1 minute.
2. Add the red bell pepper and broccoli to the skillet. Cook until they are tender, about 5 minutes.
3. Combine the cauliflower rice and soy sauce. Heat for another 3 to 4 minutes, until the cauliflower rice is heated through.
4. Before serving, garnish it with green onions. Serve warm!
14. Broccoli Parmesan Fritters
Broccoli Parmesan Fritters
Fritters made with tender broccoli, eggs, and Parmesan cheese are delightful little bites. They combine all-purpose flour and garlic with the main ingredients to become golden, pan-fried snacks that are perfect as a hearty appetizer or a quick between-meal bite.
Ingredients
1 head of broccoli, cut into florets
2 large eggs
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 clove garlic, minced
Salt and pepper to taste
Olive oil for frying
Instructions
1. Make the broccoli tetrazzini sauce: Steam the broccoli florets until they are tender. Chop the florets very finely and set them aside.
2. In a big bowl, combine the ingredients chopped broccoli, eggs, Parmesan cheese, flour, garlic, salt, and pepper.
3. Olive oil should be heated in a medium skillet. When the oil is hot, spoon the broccoli mixture into the skillet, making sure to flatten the spoonfuls slightly so they resemble small patties. The reason for this is twofold: first, if the mixture is not too drippy when going into the skillet, it should hold together when being flipped; second, you want more surface area for browning, which is always a good thing.
4. Take out of the frying pan and let drain on paper towels. Serve hot.
