20 Broccoli Recipes
Servings: 4 people
FOR ROASTED BROCCOLI
- 1 pound (450 grams) broccoli about 1 large head
- 1 tablespoon (14 grams) extra virgin olive oil
- ¼ teaspoon salt
- 2 twists black pepper
FOR THE DRESSING
- 1½ tablespoons (21 grams) extra virgin olive oil
- 1½ tablespoons (25 grams) lemon juice
- 1 clove garlic grated
- ¼ teaspoon red pepper flakes
- ½ teaspoons salt
TOPPINGS (Optional)
- ½ cup (50 grams) parmesan cheese grated, or dairy-free cheese
- ⅓ cup (30 grams) almonds slivered or shaved, and toasted
OVEN-ROASTED BROCCOLI
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse and shake the water off the broccoli head. Cut the florets into similar-sized pieces.Save the stem to make our broccoli soup, or slice it thinly and add it to the florets.
- Transfer the broccoli florets onto the baking sheet and season with olive oil, salt, and black pepper. Toss with your hands and arrange them on a single layer without overlapping.
- Bake at 400°F or 200°C for 20 to 25 minutes until the florets are tender-crisp. In the meantime, you can make the dressing.
- Transfer onto a serving platter and drizzle with the dressing.
VARIATION WITH CHEESE
- Once the broccoli are ready, sprinkle with grated parmesan cheese and broil for a few minutes until the cheese melts.
Nutrition information is an estimate for 1 portion of roasted broccoli out of four, without toppings.
STORAGE:
Refrigerator: Oven-roasted broccoli can be stored in an airtight container in the fridge for up to 3 days.
Serving suggestion: The day after, it will not be as crunchy, but it will still be tasty. You can eat it cold or warm. You can add them to a salad, warm them in the oven, or sauté them in olive oil in a pan.
Freezer: We don’t recommend freezing roasted broccoli; they’ll get soft and mushy once you thaw them.
