How to Cook Broccoli – A Couple Cooks


Here’s how to cook broccoli: all the best ways! This healthy veggie is delicious when cooked perfectly, whether sauteed, steamed or roasted.

How to cook broccoli

Bright green broccoli is one of the tastiest healthy veggies out there! Many home cooks can be tempted to overcook it into a mushy mess. But cooked correctly, it can be transcendental! That roasted broccoli above is just as irresistible as a crispy French fry when charred to perfection in a hot oven. Here we’ve collected the best ways of how to cook broccoli: roasted, sauteed, steamed, Instant Pot (pressure cooker), and more!

How to cook broccoli: the best ways!

Of course there are a few other ways to cook broccoli (like the microwave), but these are the best methods that will get the best flavor every time! We promise.

How to cut broccoli

Aside from how to cook it, how about how to cut broccoli? Some home cooks make the mistake of chopping it into very small florets, making them look stubby and uninspiring. Here’s how to cut the most beautiful florets.

  • Keep the stems as long as possible! When you chop off the florets, slice them right the base of where the floret attaches to the main stem. Then separate them by slicing them apart right at the bottom. Doing this makes for an elegant and beautiful shape.
  • Make the florets medium sized, as similar in size as possible. It doesn’t have to be perfect! But keeping the florets uniform helps them to cook through at the same rate.

For more, go to How to Cut Broccoli.

More great broccoli recipes

Want more ways to eat broccoli? Here are some of our favorites:


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Here’s how to cook broccoli: all the best ways! This healthy veggie is delicious when cooked perfectly, whether sauteed, steamed or roasted.

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • Olive oil
  • Kosher salt and fresh ground pepper

  1. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo).
  2. Roasted: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Mix the broccoli florets with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!). When the broccoli is done, remove the pan from the oven. Grate 1 clove garlic onto the pan, and add 1 tablespoon olive oil and 2 tablespoons lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together).
  3. Sauteed: In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in ⅛ teaspoon garlic powder (optional) and ½ teaspoon kosher salt. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with lemon zest (optional).
  4. Boiled: Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander. Place in the serving dish and stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Taste and add additional seasoning to taste.
  5. Steamed: Place 1 ½ cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil. Once boiling, add the broccoli (in the steamer basket, if it has a handle). Steam with the lid on 3 to 4 minutes until just tender, testing with a fork to assess whether it’s done. If you’d like it more tender, cook 1 minute more. Carefully remove to a bowl and toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and fresh ground pepper.
  6. Grilled: Preheat a grill to medium-high heat (375 to 450 degrees). Wash the broccoli and pat it dry with a towel. Chop it into large florets with long stems so they are easy to turn on the grill. In a bowl, mix the broccoli with 2 tablespoons olive oil, ½ teaspoon kosher salt, and plenty of fresh ground black pepper. Place the broccoli directly on the grill grates and grill for about 6 to 8 minutes until charred and tender, turning once. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon. Taste and add a few more pinches of kosher salt, if needed.

  • Category: Side Dish
  • Method: Various
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: How to Cook Broccoli

Broccoli nutrition

Broccoli is one of the best vegetables you can eat! It’s a cruciferous vegetable, part of a vegetable family that includes cauliflower, cabbage, Brussels sprouts and kale. That means it inherits all the nutrients that run in the family! Here’s why to eat broccoli:

  • It’s a great source of fiber. 1 cup of raw broccoli has 2.3 grams of fiber, or about 5 to 10% of your daily need. (Source)
  • It’s high in protein for a green vegetable. 1 cup has 3 grams protein. (Source) That’s a similar level to asparagus and potatoes.
  • It’s very high in Vitamin C. ½ cup has 70% your daily value of Vitamin C. (Source)

Don’t confuse broccoli with broccoli rabe! Broccoli rabe is a bitter green that’s more closely related to a turnip than broccoli.


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