Broccoli is one of the healthiest vegetables out there, but it can taste a little bitter or tasteless. You can add it to a stew, stir-fry, or a salad, but don't be afraid to eat steamed, baked, sauteed, or raw broccoli with no accompaniment. All you need is some ingredients to season. Once you know some good combinations, get creative and make bolder choices, adding interesting ingredients like brown sugar or parmesan cheese.
Method 1 of 4: Seasoning Steamed Broccoli
Step 1. Try an herbal lemon flavoring for a refreshing taste
For every 3 cups (530 g) of cooked broccoli, you will need: 1 tablespoon (15 ml) olive oil, 2 teaspoons lemon juice, ¼ teaspoon garlic salt and ¼ teaspoon thyme tea. Mix the seasonings in a small bowl, then add a little ground black pepper to taste. Place on top of cooked broccoli, mix and serve.
Don't like garlic? Use pure salt
Step 2. Use a lemon-garlic seasoning for a more sour taste
For a small handful of cooked broccoli, you will need: 1 chopped garlic clove, 1½ tablespoon (25 ml) olive oil and 1½ tablespoon lemon juice. Mix all the spices and then heat in a skillet over medium heat until the garlic softens and gives off a fragrance, in a minute or two. Place mixture in steamed broccoli, mix and serve immediately.
Step 3. Use sesame oil and toasted sesame seeds if you want a lighter flavor
Cut the broccoli into small pieces and steam. Drizzle with sesame oil and add seeds on top. If you like, garnish with thinly sliced spring onions.
Step 4. Try simple spices
If you don't want to make anything fancy, choose one or two of the spices from the list below and add them to your broccoli after you've cooked it. Here are some ideas to get you started:
- Fresh herbs such as dill, parsley or thyme;
- Minced, chopped or ground garlic;
- Lemon juice, zest or slices;
Step 5. Season the broccoli while cooking
Fill a pot with ¼ cup (60 ml) of water, 1 tablespoon (15 ml) of olive oil, 1 clove of ground garlic and ½ teaspoon of red pepper flakes. Add a little salt and ground black pepper to taste and bring the water to a boil over high heat. Cut a broccoli flower and add it to the water. Cover the pan with the lid, cook for three minutes and turn off the heat. Let the broccoli sit for two or three minutes, drain the liquid and serve.
Method 2 of 4: Seasoning Roasted Broccoli
Step 1. Season the oven-roasted broccoli before cooking it
Preheat the oven to 220 °C. Grease the pan and spread 700 g of broccoli on the dishes. Add 3 tablespoons (45 ml) of olive oil, 4 ground garlic cloves, a little salt and ground black pepper. Mix the broccoli with all the spices and then bake for about ten minutes. Add the juice of 1 lemon and ¼ cup (25 g) of grated Parmesan cheese.
Step 2. Add an exotic touch with garam masala and grated coconut, mixing before roasting the broccoli
Use as much as you like. After mixing, bake the broccoli in an oven at 220 °C for about ten minutes.
Step 3. Create a different flavor with pesto
Preheat oven to 220 °C. Mix the broccoli leaves with pesto sauce, just enough to lightly coat them, and spread them on the baking sheet. Bake for about ten minutes and serve immediately.
Step 4. Add some fish sauce, lemon juice and brown sugar to give the recipe a Vietnamese flair
Combine a little of each ingredient in a small bowl. Bake the broccoli leaves in the oven, then pour the mixture over the top of the vegetables. Mix and serve. Use as much of each ingredient as you like – you just need to lightly coat the broccoli.
Step 5. Add a touch of heat and flavor with parmesan cheese and red pepper flakes
Cut the broccoli into small pieces and mix with breadcrumbs, grated cheese and a pinch of pepper flakes. Bake the broccoli on a baking sheet at 220 °C for about ten minutes.
Method 3 of 4: Seasoning Braised Broccoli
Step 1. Season with lemon juice, honey and pepper flakes
In a small bowl, mix ingredients, add to broccoli flowers, mix and sauté until light green and crispy. This method works for both fresh and frozen broccoli.
Step 2. Try a spicier recipe with olive oil, garlic and pepper flakes
Heat ¼ cup (60 ml) of olive oil in a saucepan over medium/high heat. Add 3 tablespoons minced garlic and 1 teaspoon pepper flakes and cook for 1 minute. Add 2 chopped broccoli flowers and cook for three or four minutes. Add some water, soy sauce or chicken stock, cover and steam for two or three minutes. Transfer to a large bowl and serve.
Step 3. Season the sauteed broccoli with grated Parmesan cheese for a flavorful touch
Mix 3 tablespoons (45 g) of grated cheese and 1 teaspoon of brown sugar, and set aside. Place 450 chopped and blanched broccoli in a large skillet with 2 tablespoons (30 ml) olive oil, 1 teaspoon pepper flakes, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Cook for a minute or two, then add the cheese and sugar mixture. Serve immediately.
Step 4. Add an Asian flavor with light brown sugar and soy sauce
Chop 680 g of broccoli and cook in 3 tablespoons (45 ml) of water and 2 tablespoons of vegetable oil. In a small bowl, combine the following ingredients: ¼ cup (60 ml) water, 3 tablespoons (45 ml) soy sauce, 1 tablespoon cornstarch, 1 tablespoon light brown sugar, ¼ teaspoon of pepper flakes and 3 chopped garlic cloves. Add sauce to pan, cook for a minute or until sauce thickens. Add another 1 teaspoon of toasted sesame seeds and serve.
Step 5. Season the broccoli slowly braised with black pepper and grated Parmesan cheese
Heat 6 tablespoons (90 ml) of olive oil in a skillet over medium heat. When it's hot, add 1½ large sliced broccoli flowers and sauté for two minutes. Reduce heat as much as possible and cook for another 15 to 20 minutes. Transfer to a bowl and mix with 3 tablespoons (45 g) of grated cheese and a little salt and pepper.
Method 4 of 4: Seasoning Raw Broccoli
Step 1. Season raw broccoli with lemon juice, olive oil, salt and pepper
Chop the broccoli, wash and place in a salad bowl. Mix with lemon juice, olive oil, salt and pepper. Plan to use three parts olive oil to one part lemon juice. There are other ways to season raw broccoli using:
- Vinegar, mainly balsamic or red wine vinegar;
- Lemon juice;
- Garlic powder;
- Curry powder, cumin or garam masala;
Step 2. Use a simple seasoning of mustard, vinegar and olive oil
In a bowl, combine 1 tablespoon mustard, 1 tablespoon (15 ml) of red wine vinegar and 2 tablespoons (30 ml) of extra virgin olive oil. Add some salt and pepper, if necessary, and mix with 1 chopped broccoli flower. To make a salad, add 100 g of feta cheese and a handful of pine nuts.
Step 3. Marinate the raw broccoli overnight for a great taste
Chop 1 broccoli flower. Wash, dry and place in a resealable plastic bag. Add 2 tablespoons (30 ml) of olive oil, 2 tablespoons (30 ml) of lemon juice and ½ teaspoon of salt. Close the plastic bag, shake to mix the ingredients and refrigerate overnight.
Step 4. Try a creamy yogurt sauce
In a small bowl, mix some low-fat Greek yogurt with a dash of paprika, chives and chopped garlic. You can dip the broccoli flowers directly into this dressing or you can use it as a salad dressing too. Put the sauce in a bowl and mix the broccoli until well coated. You are the one who decides the amount of yogurt and seasoning!
Step 5. Make a mixture of mayonnaise and milk
Dilute some mayonnaise with enough milk to make a very smooth salad dressing. Place in chopped broccoli and mix. You can turn the recipe into a delicious salad by adding a handful of crumbly fried bacon and nuts.
- Broccoli goes well with salt and pepper, as well as garlic and onions. Also good with Asian and Italian spices and fish sauce.
- Season broccoli with a citrus flavor and fresh herbs such as rosemary or thyme.
- Avoid broccoli with yellow parts, as they are old and can have a bitter taste.
- Check the stalk for light green leaves as this is a sign that the broccoli is fresh!
- Broccoli colors range from light green to dark green and purple. Instead of judging by color, choose a bunch of broccoli that is a uniform color. The flowers must be tight and compact.
- Broccoli lasts in the refrigerator up to five days. You can also scald and freeze for up to a year.
- This vegetable can be found year-round, but it tastes best between October and April.