If someone tells me that they don’t like a particular vegetable, I always suggest they try it roasted first. This is particularly true with broccoli. It truly makes all the difference in the world and brings out the natural nuttiness of the vegetable. Roasting your broccoli is your best bet to convert any broccoli haters in your life.
To get perfectly roasted broccoli, preheat your oven and your sheet tray to 425 degrees. Cut your broccoli into florets and massage in a high heat oil like grapeseed or canola. Season with salt, pepper and chili flake if you like a little heat. Transfer seasoned broccoli onto your hot sheet tray, you should hear a satisfying sizzling sound if you preheated your tray enough, cook until caramelized and tender. Every oven is a little different, so check your broccoli after 10-15 minutes, and you should be able to cut through the broccoli without much resistance.
Now that you have some lovely roasted broccoli, you can eat it as is, or get a little saucy with it.
Honey Sriracha Broccoli
Follow roasted broccoli directions and, while broccoli is cooking, whisk together equal parts sriracha and honey, one minced garlic clove and a little extra grapeseed oil. Before the broccoli is completely cooked, pour on sriracha honey sauce and stir to combine. Return broccoli into the oven for about 5 minutes or until broccoli is completely tender and caramelized. Finish with a squeeze of lemon and try not to become addicted to this combination. It’s delicious over rice!
Broccoli Caesar
Follow roasted broccoli recipe and set broccoli aside to either chill or come to room temperature. This recipe also works well if you roast the broccoli the night before. Make a flavorful Caesar dressing by whisking together the following ingredients:
- One egg yolk
- 1 teaspoon anchovy paste (optional, but makes everything extra tasty)
- The juice of one lemon
- 2 teaspoons of Worcestershire sauce
- 2 teaspoons of Dijon mustard
- 1-2 minced garlic cloves
Once those ingredients are incorporated, whisk in olive oil to taste, it might end up being around ½ cup of oil, but keep tasting to ensure the right balance of flavors. If you like your dressing more on the acidic side like me, add a little less oil.
Toss room temperature broccoli together with the Caesar dressing. If you please, top your salad with garlic grapeseed toasted Panko bread crumbs, cheese, maybe even a little bacon and enjoy!
Thai Peanut Broccoli
Follow the roasted broccoli recipe and while broccoli is cooking, combine the following ingredients in a food processor or with a whisk.
- 1/2 cup of your preferred peanut butter, chunky or smooth
- 1/2 coconut milk
- Sriracha (or your hot sauce of choice) to taste
- 2-3 minced garlic cloves
- 1 large handful of chopped cilantro
- the juice of 1-2 limes
- 1 inch of grated ginger
- About 1 tablespoon of soy sauce
- Water if necessary, to thin out mixture
Allow your broccoli to cool a little before mixing with your peanut sauce. This sauce is extremely versatile, and works well with chicken, beef and other veggies.
These sauces are versatile and can be a great addition to lots of other vegetables and cooking methods. It’s a great way to make a side dish stand out or stand alone as the main part of your meal. These recipes are completely customizable and the sauces taste great on just about anything. They will change the mind of any broccoli hater in your life. Extra tip: if it’s too hot to turn on your oven, try grilling your broccoli before tossing with the sauces!
The Chopping Block's Owner/Chef Shelley Young has a video on how to roast and steam broccoli. Watch it here.
Want more how to cook videos? Check out our online video library.
