Roasted Broccoli Recipe (2024)

FAQs

Is roasted broccoli just as healthy? ›

Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.

Roasted broccoli is easy to make and so much more flavorsome than boiled. My favorite part is the roasted sliced stem pieces. This easy roasted broccoli is easy to make and will satisfy even the pickiest eaters.

Crispy, Caramelized Deliciousness. Crispy outside and tender inside with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into believers! Roasted vegetables like Roasted Spaghetti Squash, Roasted Cauliflower, Roasted Carrots, and even Roasted Beets will win over any critics.

Even adults don't enjoy eating their vegetables sometimes. The high water content in some veggies renders them a bit bland on their own, so many people would prefer to make them palatable by adding various ingredients.

It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Cooking in olive oil means you'll get the health benefits of olive oil, plus you'll absorb the healthy components. In addition, olive oil makes vegetables taste so much better than plain. I find people eat more vegetables when they use olive oil to prepare them.

When roasting broccoli, use avocado oil or ghee. These two cooking mediums have high-smoke points, (and delightful flavors) meaning they won't smoke up your kitchen and oven. In fact, using ghee or avocado oil boosts the healthy fat content of this dish, and makes broccoli's nutrients easier to absorb and utilize.

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.

Eating too much broccoli could affect thyroid function

Scientists say that eating broccoli or other cruciferous vegetables in excess could put you at risk for hypothyroidism, a disorder characterized by unintentional weight gain, depression, fatigue, joint pain, and muscle aches (per WebMD).

Regularly incorporating broccoli into your daily diet can contribute to stronger bones and potentially lower the risk of conditions such as osteoporosis. Broccoli can be a beneficial inclusion in the diet of those seeking to manage their weight.

Can you eat broccoli stems? ›

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.

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

Wash AND dry your veggies.

After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp.

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.

The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat. Refer to the list below and watch Ethan Chlebowski's useful instructional video for the full answer. Why are a restaurant's vegetables so much better than homemade ones?

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.

Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water.

The answer to this wonder can be summed up in just 2 words: Bacon Fat. It's true. Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these.