Tips, Tricks and Substitutions
How do you store broccoli? Broccoli should be stored in the fridge, unwashed and uncut in a plastic bag. Discard the broccoli if it becomes mushy or have a lot of yellow spots as it will likely lose flavor.
Can you add flavoring to the broccoli? Yes of course! I often add garlic paste (the paste gets into the florets and it’s delicious), cajun seasoning, lemon and pepper seasoning or dry italian seasoning. These can all be added to the broccoli before cooking. Just ensure you’re seasoning well because the florets can soak up a lot of flavor. After cooking you can toss the broccoli in a little sesame oil or drizzle some freshly squeezed lemon juice. This recipe is a just a basic recipe to understand the concept.
How long does cooked broccoli last? In an airtight container, cooked broccoli will last three to five days. I eat it cold but it also warms up really well. This is a great meal prep side because it lasts pretty much all week without losing texture or flavor.
Ingredients
How do you buy fresh broccoli? Always look for bright green (with no yellow spots) heads of broccoli. The florets should be packed close together and stalk should be firm.
What do you do with the stems? They are completely edible, although they can be a bit tough. I usually save mine in a freezer bag in the freezer for a vegetable stock. You can also peel off the tough exterior and roast it along with the florets. It’s great in salads.
Method
How do you know when the broccoli is done? I like my roasted broccoli to be caramelized and crispy so I leave it in for 25-30 minutes. The broccoli will be cooked through before the 25 minute mark, but it won’t get as crispy. The crispy and caramelized part of roasted broccoli is what gives it so much flavor compared to steamed or boiled broccoli.
What’s the best way to mix the broccoli in oil and seasoning? I always put mine in a big mixing bowl and then add in the olive oil and season to taste. I toss it until everything is evenly coated. Sometimes I add a bit more oil if I feel like there are some dry spots. The olive oil helps the broccoli caramelize. Before I put the seasoned broccoli onto the sheet tray, I taste one to ensure it has enough seasoning. If you mix it directly onto the sheet tray, it can be hard to mix and you usually have a lot of excess oil on the bottom of the tray.
How big do you cut the broccoli florets? I typically start with a medium head of broccoli and then cut it into about an one to one and a half inch wide floret. I keep the small stem attached. The most important part is to try to cut all the broccoli florets into a similar size so they cook evenly. If you cut some really big and others really small, you’ll have over cooked and undercooked broccoli. The key is to get the caramelized and crispy florets. If you cut your florets smaller, start with 20 minutes and then check on them. If you cut your florets larger, I’d go all the way up to 30 minutes.
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Oven Roasted Broccoli
Ingredients
- 1 medium head fresh broccoli
- 2 tablespoons olive oil
- Kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375 F.
- Separate the stalk from the floret with a knife, peel and chop into bite sized pieces or discard.
- Chop the floret up into similar sized pieces measuring roughly one inch to one and a half inch pieces. The small stem attached to the floret should be one to two inches long.
- Add the chopped florets to a large mixing bowl. (A bigger mixing bowl makes it easier to toss the broccoli in olive oil and seasoning).
- Add the olive oil to the broccoli and toss until evenly coated. Feel free to add a bit more oil. The broccoli should be well coated but not completely drenched in olive oil.
- Add the seasoning (salt and pepper or other flavorings) to the bowl and mix well until evenly coated.
- Taste one piece of broccoli to ensure it is seasoned well. It should be flavorful.
- Add in a single layer to a large sheet tray. If it will not fit in a single layer, use a second sheet tray.
- Place in the oven for 25-30 minutes. If you have smaller pieces of broccoli, check after 20 minutes.
- Broccoli is done when tender, crispy and caramelized.
Notes and Accommodations
- If you have a bigger head of broccoli, add more olive oil and seasoning as you see necessary.
- Adjust the cooking time according to how big your pieces are and how crispy you like the broccoli. It is very important that you use enough olive oil so that the broccoli does stick and it also achieve the crispy texture.
- If you’re roasting a lot of broccoli, ensure it is in a single layer to ensure maximum crispiness. If you do it multiple layers or overcrowd the sheet tray, you’ll get steamed broccoli.
- Flavoring can be added as you desire, this is a basic recipe to go through the concepts. Garlic paste, cajun seasoning, lemon and pepper or parmigiano reggiano can all be added to broccoli to make it even more delicious.
