Broccoli
195 recipes found
Corn Grits With Charred Peppers and Broccoli
For a cozy and produce-packed dinner, top cheesy, corn-studded grits with grilled peppers and broccoli. To pull it off without racing between the outdoor grill and the indoor stove, build a two-zone grill — with one side heated, one not — and think of the unheated side as a back burner. Its gentle heat will gradually cook the grits while the vegetables soften and char over the flames. A squeeze of grilled lemon lifts the smoky flavors, but feel free to also add chopped parsley or basil, or a shake of hot sauce for spice. For pot recommendations, see Tip.
Pasta Primavera
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.
Angel Hair Pasta Salad
Light, bouncy angel hair makes for a surprisingly stellar pasta salad. Dressed in a simple mayonnaise and vinegar dressing, a rainbow confetti of raw vegetables shines in this chill, endlessly adaptable recipe. Salting the vegetables in advance, allowing them to sweat their excess moisture and then patting them dry, leads to crunchier, longer-lasting results. This salad keeps for up to 3 days in the refrigerator, covered; as it sits, the vegetables give off their flavor and fragrance to the blank-canvas pasta. Simply stir before serving to redistribute any dressing that has collected on the bottom of the bowl.
Lemongrass Tofu and Broccoli
Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce. While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight. This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through. If your skillet or wok doesn’t come with a lid, slide a large sheet pan over the cooking vessel. This hearty stir-fry can be eaten alone, with rice or tossed through glass or rice noodles.
Roasted Broccoli and Chickpeas With Mole Verde
Mole verde is one of the seven famous moles from the southern Mexican state of Oaxaca. There are an almost infinite number of variations on this classic mole — the type of ingredients, the method of preparation, the length of time cooked and what is served with it. But what they have in common is their shade of green, from raw moles that are bright emerald green to the long simmered, charred vegetable mole that has a deep olive hue. This version gets its bright color from the spinach and cilantro, and its tang from the tomatillos with a little heat from the poblanos. It’s served topped with roasted broccoli and chickpeas for a vibrant vegan dinner but would complement a roasted chicken just as easily.
Braised Broccoli Pasta
By creating a sauce from just broccoli, onions, olive oil and starchy pasta water, this recipe feels Italian in spirit but embraces an unexpected technique. Pulverize onion, broccoli and garlic in a food processor, then cook it in hot oil, much like sofrito, extracting as much flavor as possible. Add stock, orecchiette and broccoli florets, then watch the mixture go from soup, to stew, to saucy pasta. For best results, stick to the ingredients, measurements and temperatures listed in the recipe: Use a different pasta shape, and it will likely overcook; increase the amount of orecchiette, and there won’t be enough liquid; increase the heat and the liquid will evaporate before the pasta cooks through. But with attention, this recipe will yield a glossy pasta that makes cheap, accessible ingredients taste positively lush.
Broccoli Korma
Broccoli florets are simmered in coconut milk and almond butter then topped with slivered almonds, resulting in a nutty, luxurious main or side in just 30 minutes. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use another black pepper, but if the former is an option, try it.) Garam masala dials up the spice and an onion provides subtle sweetness. Serve with rice or roti.
One-Pot Tofu and Broccoli Rice
One pot is all you need to make custardy tofu, fluffy rice, crisp vegetables and a spicy sauce for dinner tonight. Toast rice with ginger and garlic for a fragrant base, then partway through steaming the rice, add broccoli florets. Once the rice is tender and the broccoli bright green, use the rice’s resting time to warm the tofu on top. The tofu’s marinade of peanut butter, soy sauce and chile crisp adds a punchy, creamy complement that completes the meal. If you want to use another vegetable instead of broccoli, you may need to adjust when it’s added to the pot: add sturdier vegetables like sliced carrots and winter squash with the rice, as they take longer to cook, and more delicate asparagus or spinach with the tofu.
Cheddar-Roasted Broccoli
With frizzled florets and crisp-tender stems, roasted broccoli is pretty delicious on its own. Follow Step 1 if you need a go-to basic method, or keep going for broccoli all dressed up in lacy skirts of Cheddar. Store-bought grated cheese will work, but freshly grated cheese will have an easier time surrendering to the heat of the oven. Let the cheese go past melted to just golden brown, at which point it will crisp into chips on your florets. Serve the broccoli alongside chicken cutlets, sausage or refried beans — or eat it straight from the sheet pan with your fingers.
Habanero Chicken and Broccoli
In this bright, tangy sheet-pan dish, the chicken gets a quick first roast covered in a light oregano and garlic marinade. That quick warmup is followed by a stellar run: The chicken is flipped, broccoli florets get tucked all around and a sweet citrus sauce with the slightest habanero kick drenches the mix. The sauce adds flavor and moisture to the chicken as it roasts and browns, and soaks the broccoli, which chars and tenderizes. Although this can be a complete meal on its own, the ample sauce is so flavorful that you may find yourself craving for something else to soak in it. Rice is the perfect cheerleader to round up the race. The habanero’s heat is tamed by citrus, allowing its zesty and flowery flavors to shine.
Broccoli With Sizzled Nuts and Dates
Broccoli and other cruciferous vegetables, like cabbage and brussels sprouts, can handle some char. Blackening makes them sweet and caramelized rather than bitter and burnt. The key is to cook the vegetables hot and fast, so the pieces develop color without becoming mushy and they’re crackly at the edges while still crisp-tender at the cores. Make sure your broccoli florets are thoroughly dried before cooking by taking them for a ride in a salad spinner. (Water will slow down the browning, resulting in florets that steam instead of char.) A topping of toasted nuts, sticky dates, bright lemon and bites of peppercorn adds complexity to this humble vegetable.
Easy Crudités
A crudités platter can be as simple as a bunch of vegetables piled on a plate, or as composed as a work of art. Use a mix of raw and blanched vegetables, or just raw, keeping in mind that a variety of colors, shapes and textures will help create a beautiful platter and provide guests with more options. Keep the platter simple, or dress it up with additional snacks, such as marinated olives, artichokes, crackers and nuts, and add homemade or store-bought dips, such as hummus, tzatziki or ranch. This recipe easily scales up or down, just plan on about 1 cup vegetables total (blanched and raw) per person. Serve crudités alongside a charcuterie board for a more substantial spread.
Roasted Broccoli
While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish.
Hunan Chicken
The cuisine of the Hunan province is one of the eight traditional Chinese cuisines, but what sets it apart from the others is its use of bold hot and sour flavors. Chiles, vinegar and fermented black beans are staples in Hunan cuisine, and this recipe uses all three. Hunan chicken originated in China and made its way to the United States in the 1970s, where the flavor profile was adapted to please the American palate. Here, bite-size pieces of chicken are marinated in soy sauce, making them tender and juicy, while vegetables are flash-cooked in a wok alongside other staples of Chinese cooking, such as garlic, ginger and scallions, for a flavor-packed dish that hits all the tastebuds. Serve it right away, accompanied by fluffy jasmine rice.
Grilled Broccoli and Halloumi Salad
This recipe steers the broccoli, cheese and raisins from Southern broccoli salad to the grill, with a few updates. Cooked over fire, slender spears of broccoli get sweet and smoky, and the cheese (a sturdy, grillable one like halloumi) gets crispy and chewy. Raisins are replaced with fresh grapes, which skip the grill and get tossed with lime zest to become extra-sour bursts. Shower this dish with lime juice, olive oil and mint for a classic combination made anew. For a heartier meal, serve over quinoa, salad greens or grilled bread.
Chicken Broccoli Rice Casserole
This comfort food classic is streamlined for weeknight ease, giving you a complete one-pot meal in just a few steps. You’ll find all the cheesy, creamy notes of the childhood favorite without the long prep time, and there’s no need to make a roux. Here, the chicken stock, half-and-half and shredded cheese create an instant sauce without the need to stir a pot on the stove. For a quicker version, trim the chicken cutlets into bite-size pieces before stirring in, then reduce the second cooking time to 15 minutes. Serve with a side salad, if desired.
Kerala-Style Vegetable Korma
A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.
Kale and Butternut Squash Bowl With Jammy Eggs
Steaming vegetables is a quick way to enjoy their inherent sweetness, and steaming eggs is the secret to perfect-as-possible jammy eggs. In this recipe, you don’t need a steamer basket for either. Cook the eggs in a covered skillet or pot of shallow boiling water, then layer winter squash, broccoli or cauliflower and dark leafy greens. The small amount of water will produce ample steam to cook the vegetables. Eat with plenty of sesame seeds for crunch and a yogurt sauce that is nutty from sesame oil and bright with lemon and ginger. The sauce is endlessly adaptable; add fresh or dried herbs or chile, ground or toasted spices, toasted coconut and more.
Broccoli, Egg & Cheese Sandwich
A new take on the classic BEC (bacon, egg, and cheese) sandwich—but here, the 'B' stands for crunchy, tender roasted broccoli.
Broccoli With Fried Shallots and Olives
The fried shallots on top of this dish make it seem a little like a baked green-bean casserole, but with broccoli as the starring vegetable. Olives and thinly sliced garlic give it verve, contrasting nicely with the sweetness of the shallots. You can cook the broccoli and fry the shallots a day ahead. Store the broccoli in the refrigerator, bringing to room temperature before serving; keep the fried shallots in a paper towel-lined container or a jar with an airtight lid. If they wilt, you can crisp them back up by popping them briefly in the oven. Be sure to save the shallot-flavored oil to use for sautéeing the garlic and olives right before serving.
Roasted Ranch Broccoli
If you're looking for a way to convince your kids to eat their broccoli, this recipe is it! Ranch plus broccoli is a match made in veggie heaven.
Broccoli Walnut Soup
The goat cheese and walnuts add texture, but feel free to leave them out or add some croutons instead to this broccoli walnut soup recipe to make it your own.
Broccoli Cauliflower Chickpea Bowl
Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A super EASY and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner or snacking!
Broccoli Stems with Garlic and Anchovies
Sliced into coins and browned in a fragrant oil, broccoli stems refuse to play second fiddle to florets.