30 Tried-and-True Broccoli Recipes You Need in Your Life
We're willing to bet that you have a head of broccoli in your refrigerator's crisper drawer right now. Before you do the usual steam it or roast it, check out this fresh crop of recipes, all of which take America's go-to vegetable from default to beyond delicious.
First, a buyer's guide: This cool-season crop is at its peak from October through April, but you can find it in your supermarket year-round. At the grocery store or farmers' market, select heads with closed, tightly packed florets that are deep green (or even tinted purple) and firm stalks; the cut ends should look pale green and moist. Always store your broccoli in the crisper drawer of the refrigerator, preferably in a ventilated plastic bag, for up to four days.
There are so many ways to work with that broccoli, but before you can cook it, you need to first understand the best way to cut broccoli into florets. It's really simple: discard the bottom, then trim away any small branches. Whatever you do, don't toss the stalk! Peel the tough outer layer to reveal the more tender, lighter green inner stalk. Separate the stem and the top portion. Cut the top into even florets and you'll be ready to start most broccoli recipes. Enjoy it as an unexpected pizza topping, as the most succulent part of a stir-fry, or fried into an addictive appetizer. As for the stalk? There are recipes just for it (this salad is a favorite). Or slice finely and include it in your favorite broccoli sides, soups, and more.
Mark our words: When you use these broccoli recipes, the greens will be the first thing to disappear from everyone's plate—not the last.
Broccoli, Lemon, and Gouda Pizzas
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
Roasting deepens the flavor of broccoli. Served on a bed of brown rice, this simple vegetarian dish becomes a filling meal.
Broccoli Fritto Misto
Crank up the crunch with this delicious take on fritto misto. Florets become a fantastic starter after a dip in a light, crunchy batter. Drop in a few sage leaves and peperoncini, then fry it all until crackly and golden. Pair the finished dish with a zippy dipping sauce of vinegar, garlic, salt, and peperoncini brine, and rush the fritto misto from pot to table pronto—it's best served blow-on-it-first hot.
Creamy Broccoli-and-Spinach Soup
There's no cream in this creamy-tasting, vibrant broccoli soup. The baby spinach and buttery leeks give it color and smooth texture. A swirl of crème fraîche and store-bought pretzel nuggets top it off.
Bright-green broccoli florets and cheddar cheese are a combination that kids and adults can agree on at any meal.
Classic Ranch with Broccoli Dippers
Sausage and Broccoli with Pepperoncini Sauce
Beef and Broccoli with Black-Bean Garlic Sauce
Take a pass on takeout. Instead, stir-fry broccoli with tender skirt steak and bottled black-bean garlic sauce—the "treetops" soak up every silky drop.
Black Rice and Broccoli with Almonds
This grain salad brings together so many of our favorite ingredients: black rice, roasted broccoli, toasted almonds, fresh parsley, and scallions. A creamy roasted garlic vinaigrette ties all the flavors together beautifully.
Broccoli-and-Potato "Samosa" Pie
The smashed-potato filling of our Indian-inspired slab pie is studded with bits of broccoli, plus taste-bud-tingling coriander and cumin and mustard seeds.
Baked Broccoli Custards
Roasted Broccoli with Seeds and Feta
Flavor-bomb roasted broccoli with feta, seeds, and spices for a side that can moonlight as a meatless main.
Broccoli Stalk Salad
Instead of discarding broccoli stalks, transform them into a spectacular salad with the help of soy sauce, spicy sesame oil, and sesame seeds.
Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
Never throw out your broccoli stems again! Julienne them along with celery and green apple, then toss with mayo, mustard, and lemon juice for a sensational slaw.
Pasta and White Beans with Broccoli Pesto
Broccoli and Chickpea Salad
Combining chickpeas with steamed broccoli makes for a quick and delicious dish that's rich in fiber and protein and can be served as a main or a side. As it can be made up to two days in advance, it's a nice salad for a desk lunch—though we like it plenty for a fast weeknight meal over a bed of greens or in a toasted pita.
Who would ever argue about eating their vegetables when the vegetables in question are baked in a creamy sauce and topped with a cheesy, crunchy crust?
Spicy Broccoli with Garlic
Minced garlic, red pepper flakes, and a splash of vinegar are quick-and-easy additions to liven up steamed broccoli.
Broccoli with Toasted Cashews
Take classic broccoli to the next level by making this Asian-inspired side dish. Toss steamed broccoli in lime juice and soy sauce, then finish it with a topping of toasted chopped cashews. Enjoy it with teriyaki chicken, ribs, or our Sriracha-Glazed Chicken Wings.
Steamed Broccoli and Squash with Tahini Sauce
Colorful, flavorful, and healthy, this vegetarian dinner features broccoli in a starring role with delicata squash, tender greens, and red cabbage playing supporting parts. The tahini sauce brings everything together—it's also wonderful with greens, chicken, or salmon.
Lemony Braised Broccoli
Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.
Pasta Salad with Roasted Broccoli
This penne pasta salad has a high proportion of vegetables to make it a light and nutritious vegetarian meal. Roasting the broccoli and garlic caramelizes their natural sugars and deepens their flavor. Kalamata olives, jarred roasted red peppers, walnuts, and a lemony dressing round out the dish.
These pizza pockets make a quick and easy weeknight dinner when you start with store-bought dough. Serve with your favorite tomato sauce for dipping.
Portobello, Broccoli, and Red-Pepper Melts
Roasting adds a wonderful char to mushrooms, peppers, and broccoli that permeates each Gouda-blanketed bite of these open-faced sandwiches.
Broccoli Chowder with Corn and Bacon
This rich chowder is thickened with a roux made from bacon fat. Fresh broccoli and frozen corn kernels add a healthy dose of vegetables.