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. Get back to basics, discover new tricks, or simply fall in love with broccoli all over again with these five simple cooking techniques.
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.
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.
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 tsp 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.
Broccoli Seasonings and Variations
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 tsp sesame oil and sprinkle with sesame seeds and green onions
Add ½-1 tsp garlic powder and 1-2 tsp italian seasoning with the olive oil and salt; sprinkle with lemon juice and parmesan cheese.