"I don't like broccoli."
Four simple words that might be the hardest pill to swallow when it comes to eating healthy.
High in vitamins C, K and A, as well as fiber and cancer-fighting phytochemicals, it's no wonder scientists like those at the University of Newcastle have gone so far as to encapsulate all the benefits of the cruciferous vegetable into an actual pill for gag-less ingestion.
But, we're going to let you in on a secret: broccoli can be good - like, really really good - with a bit of summer's dry heat and no coagulating cheese sauce in sight.
Preheat oven to 400°F. Trim the leaves and tough ends from the broccoli stalks, before cutting the entire head into small florets.
Toss to coat the florets in olive oil and sprinkle liberally with salt and pepper. Spread the florets out on a large baking sheet. Roast until tips of the florets are crisp, caramelized and browned - about 20 minutes.
Toss with grated pecorino, Parmesan, or another hard, salty cheese of your choosing. Serve immediately and watch broccoli bashers turn green with envy.
Even easier... Chop up the broccoli florets into fairly uniform pieces, halve (or quarter if they're big) a handful of baby carrots, toss them in a skillet with a little olive oil, and let them sizzle until it's bright green and a little roasty brown. Salt & pepper to taste. Delish! I love the sweetness of the carrots to balance the bitter of the broccoli.
This is exactly what I have been telling broccoli haters! So yummy!
A nice change to this recipe is to dust the broccoli with lemon zest and curry powder before roasting it. Alongside, roast a couple of lemon halves until they're lightly browned, and squeeze the roasted lemon juice over the broccoli before serving. Yum!
Everybody hates me.
Oh, get over yourself.
Can I hide behind you guys? Popeye is looking for me.
Really... None of you matter. Offered as a side to the "main" event.
I love you, Broccoli.
Ironically, I like just about all vegetables...except lima beans and squash. Broccoli? Like it just fine. Brussel sprouts? Pile them on. We can a frozen organic corn from the local grocery that–swear to God–is actually better than corn on the cob. Tastes every bit as fresh, but far more consistent, and it doesn't make a mess, and far less of it gets stuck between my teeth. The one time I really can't handle veggies? When my wife roasts them. Do yourself a favor, and try a steamer. Go to Sears, Penneys, or even an Ace Hardware. Steamers are cheap, you can control how long the process goes, and it leaves better-tasting veggies than boiling does, by far. The best part? Steamed lobster is absolute heaven compared to boiled or baked.
Ever wonder why old people's homes smell like cooked broccolli?? That's how they got to become old !!!! Duh!!!
They get old from smelling me?
PS If you do the same thing with Brussels sprouts, the kids'll eat 'em too. However, grill the sprouts over low heat 'til they're crispy on the outside...
Chop off the gnarly bits, toss with olive oil, sea salt, and black pepper, and grill 'em 'til they're floppy. Even MY kids eat 'em....
So that's how you cook prairie oysters? I always wondered. I'm a vegetarian myself.
Anyone who has an aversion to broccoli has to try freshly picked, organic broccoli from the California coast. it will change your mind. No need to roast, blanch, marine or otherwise alter it. I eat it raw. it's delicious.
You know what? You can ALL eat me raw.
I have a similar recipe; I think it's from a Biggest Loser cookbook. You marinate the broccoli for a while in a little light balsamic salad dressing (we use Newman's Own), and then roast it in the oven. The balsamic gets sweet as it cooks and it's amazing. My husband eats them like popcorn.
Another trick for broccoli haters: blanch it, then pickle it overnight in the fridge with flavored vinegar. Garlic-chili is good, like a quick kimchi, but dill, thyme, tarragon, and the usual suspects are all fine.
Why do you all hate me? What did I do to you?
I never ate broccoli until my brother-in-law, who's a chef, roasted it for dinner one night. Since then, I eat it at least once a week. I recommend this to anyone who says they won't eat broccoli.
Eeek! Scream! Don't eat me! Aaah!
I toss broccoli with a bit of sesame oil and garlic - asparagus too - pop i under the broiler for a few minutes or steam it. Wonderful!!!
I roast cauliflower with a little olive oil and McCormick's roasted garlic and herb seasoning. It's yummy!
Me too! Even my kids love it!
I roast cauliflower with garlic powder, pepper and a little salt. Yummy!
try plain roasted broccoli with some chinese oyster sauce... a very unlikely combination but oh so good!
Toss it in olive oil and a little bit of soy sauce before roasting – even better! Works great for cauliflower too.
Caramelization alters food chemically, creating free radicals, so the benefits of broccoli are probably at best a wash when you overcook it as described in this article.
I'm a free radical! Peace out, homies. Stick it to the man.
Grow your own! Yee-haw!
My incredibly picky teenager will even eat broccoli when it's cooked like this. She loves it and asks for seconds.
This really works with almost any vegetable. Toss in garilc & olive oil (NOT "cooking oil"), roast or lightly sautee until it starts to brown. I use the same basic method for broccoli, cauliflower, asparagus, squash and zucchini, brussels sprouts, spinach (sautee only) and kale. Good stuff!
i sometimes mix broccoli & cauliflower togethen then add some hot pepper flakes and garlic powder to the olive oil mix.
@Ryan if they won't eat it, it doesn't matter how healthy it is it is not doing any good. Now if it takes a little salt and olive oil to get someone to eat it I think the nutritional value even with the salt is well worth it.
I prefer my cruciferous veggies raw, but if I cook them, I love the taste of thyme. Try either mixing fresh thyme leaves with the olive oil mix or just toss in some thyme sprigs on top of the veggies. Compound butter is nice too, in moderation.
So this article suggests taking a very healthy food, covering with salt and oil, sticking it in the oven, and then covering it with more salt and cheese after it's done? The trick to eating healthy is to avoid fat and salt, not covering healthy foods with fat and salt and then patting yourself on the back as if you accomplished something.
Don't be such a Gloomy Gus... I salt my nuts and then roast them...Want some?
I love roasted salty nutz.
My wife likes my salty nuts too.
I love steamy roasted salty nuts!
Fred et al, thanks for the laugh...needed it today!
You should try Pete Shwetty's balls
When I was walking through the park yesterday I saw a squirrel putting butter and salt on his nuts. True story, my hand to God.
A small amount of olive oil goes a long way and never hurt anyone-it's actually beneficial to have a little every day. You don't need to add a ton of salt-do what's best for your diet. And as far as some parm goes-it's a lot of bang for a little buck. You hardly need any to get that satisfying taste. For someone who won't eat them any other way, it's not a bad compromise.
I likes ta have a l'il Olive Oyl every day, if'n ya know what I means. It's cause I yam what I yam.
You need very little olive oil and salt to get a good, tasty result. Olive oil is a healthy oil in small doses.
Watch how ya talks about my goil.
I don't think you have to drown the vegetables, but some flavor is a good thing
Olive oil is good for you! And fat gets a bad rep. There are good fats and bad fats. Olive oil is not in the same category as something like lard or anything containing any amount of hydrogenated oil (trans fat – stay away!). Olive oil has been shown to be beneficial when it comes to cholesterol levels and cardiovascular disease. When I roast asparagus (best way to cook it), I use a tablespoon of olive oil for a pound of asparagus. A quarter tablespoon of olive oil is not going to make your veggies unhealthy. Also, a little salt or cheese in moderation won't kill it either.
Of course, part of a healthy diet is having a healthy proportion of the macronutrients – I am by no means advocating a 100% fat diet.
Oil and fats are necessary – don't fall for the BS you've been fed for decades. It's the type of fat that matters most. Olive oil is one of the best. Listen to what Laura posted – a very good response. And for men out there, this recipe is a great testosterone booster.
Olive oil is a health food. It's extremely good for you. You're not supposed to add too much salt. Lightly salting some foods on the outside is perfectly acceptable because it adds flavor. Also, iodized salt is a good way to get iodine into your diet as it is not present in many foods. And Parmesan cheese is not bad for you, especially if eaten in moderation. My Mother has been cooking her broccoli this way for at least 15 years. She has made it for me several times and it's absolutely delicious. No yellow cheese sauce needed.
Uh, Ryan? Olive oil is a HEALTHY fat, full of nutrients we need. Parmesan cheese isn't a super bad for you cheese either. I'd wager you don't eat enough for it to be unhealthy in this snack. As for salt... if you use sea salt, you only need very little of it to taste, so it's not horribly high in sodium. Exactly what is wrong with this recipe?
Actually recent medical research reveals most people aren't getting enough sodium (salt) in their diets, and the links between fat intake and heart disease are tenuous at best.
Cover it in cheese. 2 ounces of cheese for every 1 ounce of broccoli.
Now yer talkin'!
Tried roasting broccoli and I still hate it. Sorry, not a fan of cruciferous veggies. However, try roasting Brussel sprouts! Very yummy.
I saw Cruciferous Veggies warming up for Anthrax back in '77. Helluva show.
~~Love broccoli and boneless chicken steamed w/ taste of soy sauce. YUMMMMMMMMMM.
I do this with brussels sprouts and they are delicious. I've made many converts with this method!
LOVE roasted broccoli and califlower is even better.
Does it still stink if you cook it like that?
I like raw broccoli, but the smell of it steaming makes me nauseous.
Does roasting affect the nutrient content (vs. raw broccoli)?
It only reduces the nutrient value when you coat it with baby batter.
We love this technique and use it with green beans, broccoli, cauliflower, and even brussel sprouts! We add a splash of balsalmic at the end – enjoy!!
Don't forget to add lots of slivered garlic. I mix cauliflower, broccoli, garlic and shave fresh parmesan over when roasted. Wonderful!
I do the same. Delicious!
I love roasted broccoli, it gets almost caramelized and adds a totally different dimension.
I added roasted broccoli along with roasted zucchini and asparagus to this quinoa recipe. Toss in some caramelized peaches and raisins and you have a recipe to die for! http://strangerthankitchen.com/
sounds wonderful and thanks for the link ! do you have a Bisto olive oil sprayer? I just got mine and love it !
Even easier if you use spray olive oil instead of tossing it with olive oil.
Me and Olive Oyl toss it every night.
Get every new post delivered to your Inbox.
Join 8,078 other followers