Roasted Broccoli Recipe (2024)

FAQs

How do you stop broccoli from burning when roasting? ›

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.

Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.

To ensure crispness, make sure oven is preheated, broccoli is thoroughly dry, and there's plenty of space on the baking pan. If you prefer, other types of oil may be substituted for olive oil. Avocado, grapeseed, or vegetable oil are good choices.

I tossed it with some oil, soy sauce, salt, pepper, and garlic and threw it in the oven at 350ºF for about 20 minutes until it had some browning, and it was so good I decided to eat the entire head of broccoli. I can see why everyone suggests roasting vegetables now, it really does something magical to vegetables.

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

Moreover, too much exposure to high temperatures destroys the enzyme that converts the inactive glucosinolates to active compounds. Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds.

Eating too much broccoli could affect thyroid function

Scientists say that eating broccoli or other cruciferous vegetables in excess could put you at risk for hypothyroidism, a disorder characterized by unintentional weight gain, depression, fatigue, joint pain, and muscle aches (per WebMD).

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Should broccoli be washed before roasting? ›

Wash AND dry your veggies.

After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp.

Broccoli cut into florets releases sulforaphane—a compound found in many cruciferous vegetables that can give off a strong odor. If the odor is mild, your broccoli is still probably OK. Any odors that smell especially strong are a sign that the broccoli is past its peak.

That winning combination of slightly-charred, crispy buds in the same bite as those tender, caramelized little stems is quite simply broccoli at its best. I love serving roasted broccoli on its own as a simple side dish, or adding it to everything from pastas to quiches, tacos, pizzas, pastas, soups, salads, and more.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.

The sweet spot is between 400°F and 425°F. Go any higher, and the outside of your veggies will start to burn before the inside has a chance to cook through. Any lower? They'll still cook through (eventually), but the oven won't be hot enough to get your veggies golden, crispy, and caramelized.

Swich tip: the smaller the vegetable pieces, the higher the oven temperature needs to be. This may sound counter-intuitive. But here's why: smaller vegetables take less time to cook throughout. On the other hand, harder and bigger vegetables are better cooked at 350-400 to prevent the vegetables from burning.

However, if cooked for too long, the water can evaporate and the broccoli can become dry enough to catch fire. Leaving the stem on - The thick stem of broccoli has less moisture than the florets. If left on while microwaving, the stem can heat up more quickly and reach a temperature where combustion occurs.

Maybe your oven heat is too high and your vegetables are burning before they are fully cooked through. In this case, reduce the temperature of your oven by 25-50 degrees and see if that helps. It's also possible that you may need a bit more oil on your veggies.