7 Things to Do with Broccoli

Broccoli is a vegetable that’s rich in nutrients. Not only does it contain vitamins and minerals, but it also contains substances that can help prevent some cancers and boost your immune system.

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It might not be the most delicious food to eat, but broccoli has so much to offer you when you just take a little time to cook with it! In this blog post we’ll talk about what broccoli is good for, how to pick out the healthiest vegetables at the store, and show you 7 things you can do with it!

What is broccoli?

Broccoli is a green plant that produces large flower heads, which are then eaten by humans as a vegetable. The flowering head of this delicious and nutritious food comes in two different colours: dark greens for broccolini or light greens for regular broccoli.

things to do with broccoli - cut broccoli heads on a chopping board

Broccoli rings out from its stalk to create an elegant tree-like structure studded with tons of tasty buds called “florets.” This yummy veggie resembles cauliflower but it has more health benefits than just looking good on your plate; studies have shown that eating vegetables like these can help lower one’s risk of chronic diseases such as diabetes and cancer.

The benefits of eating broccoli

Broccoli is a superfood and I bet you didn’t know just how good it was at first! Broccoli has so many health benefits.

It’s full of fibre, vitamins B6, E B1, and A which means broccoli can promote healthy skin as well as help reduce cholesterol levels in the body.

You’ll get phosphorus potassium magnesium omega-3 fatty acids protein zinc-iron niacin from eating this plant too for optimal nutrition that your body needs to stay strong on some days or any time really when things are tough.

The food is also high in antioxidants which can help to fight off free radical damage within the body.

In fact, broccoli contains glucoraphanin that helps with DNA repair and detoxification of harmful substances like heavy metals and toxic chemicals too.

How to choose the best broccoli

The broccoli florets you purchase should be bright green with firm, strong stalks. Avoid woody stems that will turn out hard and chewy when cooked.

Don’t buy any broccoli if it has yellowing florets because this is a sign of aging- not only does the color change but also the texture! Choose compact clusters in your chosen heads for maximum freshness; open floret means an older head which can lead to less flavorful vegetables.

How to make roasted broccoli

Start with a clean, dry broccoli. Toss it in garlic and olive oil then sprinkle on salt and pepper for taste! I use this garlic slicer to get thinly sliced pieces of the delicious herb. Roast about 20 minutes until crisp-tender at which point you should remove from oven. Immediately toss your roasted veggies with lemon zest, juice, cheese; or just enjoy them as is!

Things to do with broccoli

Now we know it a little better, let’s take a look at some ideas for recipe that use broccoli. Some of these are even perfect if you aren’t a huge fan of the vegetable as it doesn’t dominate things. Others are more for the broccoli fan!

Broccoli and Bow-Tie Pasta Salad

The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?” Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly.

You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.

Ingredients:

Salad:

1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
1 head broccoli, florets only
1 red bell pepper, core removed and cut into thin slices
1 yellow bell pepper, core removed and cut into thin slices
4 sliced preserved, salt-cured lemon, finely chopped including rinds
1/4 cup dried cranberries [optional]

Dressing:

1 cup traditional Greek yogurt (full fat)
2 cloves garlic, finely minced
2 T. high-quality extra virgin olive oil
2 T. fresh lemon juice
1 T. fresh lemon zest
salt and black pepper, to taste

Directions:

In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.

Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.

In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

Roasted Broccoli and Raisin Salad with a Yogurt Dressing

Ingredients:

6 c. fresh broccoli florets, rinsed and drained
2 T. extra virgin olive oil
1 t. garlic powder
Sea salt and black pepper, to taste
½ c. plain Greek yogurt (full fat)
1 T. sugar-free mayonnaise
1 T. apple cider vinegar
½ t. dried dill
4 strips bacon, cooked crispy and crumbled
¼ c. yellow raisins
¼ c. sunflower seeds, toasted
¼ c. fresh parsley, chopped + extra for garnish

Directions:

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Combine the broccoli florets with the olive oil in a large bowl, and sprinkle with garlic powder, salt, and black pepper. Gently toss to combine and spread onto the prepared baking sheet in a single layer without overcrowding.

Place baking sheet in the pre-heated oven and roast until the broccoli is tender and slightly charred around the edges, approximately 15-20 minutes.

Meanwhile, combine the Greek yogurt, sugar-free mayo, apple cider vinegar, and dried dill in a small bowl. Season with salt and black pepper, to taste, and whisk to combine. Set aside.

Remove broccoli from oven and set aside to cool slightly.

Toss the roasted broccoli, crumbled bacon, raisins, sunflower seeds, and fresh parsley in a large salad bowl and transfer to a serving platter. Drizzle with the yogurt dressing to serve.

Bacon Cheddar & Broccoli Breakfast Casserole

Ingredients:

Non-stick cooking spray
2 T. extra virgin olive oil
3 c. broccoli florets
3 T. water
1 c. sharp cheddar or Colby Jack cheese, shredded
6 slices thick-cut bacon, cooked and crumbled
4 large eggs
½ c. heavy cream
½ t. onion powder
½ t. garlic powder
¼ t. dried thyme
½ t. dried oregano
Sea salt and black pepper, to taste
Fresh parsley, for garnish

Directions:

Pre-heat oven to 350°F and spray an 8 x 8 inch casserole dish with non-stick cooking spray. Set aside.

Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.

Remove from heat and transfer broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.

Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.

Remove from oven and let cool for 10 minutes before slicing. Sprinkle with fresh parsley and serve immediately.

A similar recipe that’s more of a main meal might be something like a Potato, Cauliflower and Broccoli Bake.

Creamy Chicken and Broccoli Alfredo

The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter and freshly grated Parmesan cheese, traditional Alfredo sauce delivers incredibly rich flavor without a lot of fuss.

This version builds upon the classic ingredients with the addition of rich cream cheese and fresh garlic. In addition, the heavy cream is replaced with a lighter blend of half & half and chicken broth. The results? A creamy, delicious and easy sauce that appears much more complicated than it actually is. This one is sure to become a new family favorite!

Ingredients:

1 lb. fettuccine noodles, cooked according to package directions*
1 rotisserie chicken, meat removed and torn into bite-sized pieces
1 12-oz. bag frozen broccoli florets
2 T. water

Sauce Ingredients:

1 c. butter
4 cloves fresh garlic, peeled and finely minced
8 oz. cream cheese, softened
1¼ c. half & half**
½ c. chicken broth
Sea salt and black pepper, to taste
1 c. Parmesan cheese, freshly grated
3 T. fresh parsley, chopped
Additional freshly grated Parmesan cheese, to serve

Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.

Add butter and garlic to a large saucepan and set heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.

Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and black pepper, to taste.

Add rotisserie chicken, steamed broccoli, and cooked fettuccine noodles to a large serving bowl. Pour the sauce on top and gently toss until thoroughly combined. Top with chopped parsley and freshly grated Parmesan cheese and serve immediately.

Roasted Shrimp & Broccoli with Penne Pasta

Lemony roasted shrimp and vegetables brighten up this easy pasta dish. A pinch of crushed red pepper flakes adds just enough heat to round out the flavors of this satisfying meal.

Ingredients:

3 T. extra virgin olive oil
¼ c. fresh lemon juice, divided
2 T. honey, preferably local
1 t. garlic powder
¼ t. crushed red pepper flakes
Sea salt and black pepper, to taste
1 12-oz. bag frozen broccoli florets
½ medium red onion, sliced
1 16-oz. box penne pasta
1 lbs. shrimp, peeled and deveined, tail removed
2 t. fresh lemon zest, preferably organic
½ c. Parmesan cheese, freshly grated, divided
2 T. fresh parsley leaves, roughly chopped

Directions:

Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.

Whisk together olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

Combine broccoli and red onion in a large bowl and pour two-thirds of the lemony olive oil mixture on top. Toss until vegetables are evenly coated before spreading into a single layer onto the prepared baking sheet. Do not overcrowd.

Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to brown on the edges.

While the vegetables are roasting, prepare the pasta according to package directions in generously salted water. When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain and rinse the pasta, then return to the pot. Cover to keep warm and set aside.

Just before the vegetables are removed from the oven, toss the shrimp with the remaining olive oil mixture in the same mixing bowl used earlier. Season with additional salt and black pepper, if desired, and set aside.

After 20 minutes, remove the baking sheet from the oven and turn the vegetables with a spatula. Add the seasoned shrimp to the baking sheet and carefully spread the shrimp and vegetables into a single layer without overcrowding.

Return to oven and roast for another 3-4 minutes, or until the shrimp is cooked through and opaque. Do not overcook.

Remove from oven and pour the roasted shrimp and vegetables into the pot with the cooked pasta. Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Season with additional salt and black pepper, if desired, and toss to combine.

Serve immediately topped with the remaining Parmesan cheese.

Instant Pot Broccoli Cheese Soup

Ingredients:

2 T. extra virgin olive oil
2 medium shallots, diced
½ large red pepper, diced small, divided
1 t. garlic powder
Sea salt and black pepper, to taste
1 large yellow potato, chopped small
2 c. chicken broth, preferably organic
12-oz. bag frozen broccoli florets
1 c. Monterey Jack cheese, shredded
2 c. sharp cheddar cheese, shredded
1/3 c. heavy cream

Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.

Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.

Deglaze the Instant Pot inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.

Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.

Add the cheese, one cup at a time, and stir until completely melted.

More things to do with broccoli

Looking for more ideas for how to use broccoli? Here's some inspiration

Image for Broccoli and Cheddar Soupmaker Soup

What is broccoli?

The benefits of eating broccoli

How to choose the best broccoli

How to make roasted broccoli