28 Tasty Broccoli Recipes to Try (2024)

FAQs

What makes broccoli taste good? ›

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

This tried-and-true method of cooking broccoli is one of the most popular. Steaming gives you bright, crisp-tender broccoli that you can eat as a side dish or use in pasta, salads, and casseroles. Just be careful not to overcook it.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again.

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

Broccoli contains isothiocyanates which are goitrogens and can alter iodine uptake, functioning of thyroid gland and can cause hypothyroidism. In some people it may cause headaches, nasal congestion, wheezing and skin rashes.

Consumption by Country

The countries with the highest volumes of cauliflower and broccoli consumption in 2019 were China (11M tonnes), India (9.2M tonnes) and the U.S. (1.2M tonnes), with a combined 78% share of global consumption. These countries were followed by Mexico, which accounted for a further 1.9%.

A: You definitely can, and should! Broccoli stems are full of fibre and nutrients. I usually take off the outer 'rind' as this can be a bit stringy, then slice the stalk thinly and add it to my dishes just like that. Broccoli stalk is great in stir-fries, curries, pasta – wherever you use the rest of your broccoli.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

What to put on top of broccoli? ›

Make Spicy: I love adding a pinch of chili flakes or drizzle of chili oil. Add Citrus: In addition to (or in place of) the lemon juice, sautéed broccoli is also delicious topped with orange zest or lime zest.

Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander. Rinse the vinegar-treated broccoli very well under running water.

Promotes Healthy Digestion and Reduced Constipation

Eating fiber- and antioxidant-rich foods like broccoli may play a role in maintaining healthy gut function ( 26 , 27 , 28 ). A study in mice on a broccoli diet found reduced levels of inflammation in the colon, as well as favorable changes in gut bacteria ( 29 ).

A two-week study found that participants who consumed 400mg of vitamin C daily (a single serving of broccoli contains about 132mg) experienced improved muscle function and decreased muscle soreness following exercise. The vitamin C in broccoli is important for growing and repairing tissue all over the body.

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

If your child is hesitant at first glance, try serving a micro portion of broccoli. A micro portion is a very small portion, about the size of a small sample or even smaller. Micro portions can make a nervous or selective child feel more comfortable around a new food.

Any food preference that doesn't appeal to our most basic, ingrained desires has been acquired. That means broccoli, hot sauce, beer, pickles, ginger, dark chocolate, miso, and yogurt are all acquired tastes.

The pungent taste associated with broccoli has been related to the presence of glucosinolates, a complex family of molecules derived from some amino acids.

Add lemon juice, a bit of olive oil, salt, lemon pepper, and fresh raw garlic to a bowl - stir it up and toss with steamed or roasted broccoli. Put some cheese on it, grill it in the microwave, then put some chili powder (like Tajín), or lemon juice and a little bit of salt and voilá, it tastes really good.