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Feb 8, 2010 04:09 PM

Time for some new ideas about broccoli....

Every health article these days says to eat more broccoli. Although I really like it, I am tired of steamed broccoli. Any ideas on how to spice this vegetable up without smothering it in cheese?

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  1. Toss lightly with olive oil and salt and roast at 400F.

    5 Replies
      1. re: LaLa

        Roasted broccoli is my favorite way to prepare. I usually sprinkle it with some cheese right when it comes out of the oven. A tsp or so of parmesean really goes a long way.

        1. re: cheesecake17

          It's nice to if you toss with a bit of lemon zest before you roast it then finish it with lemon juice.

          1. re: daily_unadventures

            I've done that too- with lemon, lime, and orange.

      2. re: leanneabe

        I roast it with garlic and crushed red pepper. It barely stands a chance of making it off the sheet pan when it comes out. you could also try grilling florets on skewers over charcoal.

      3. I like to grill blanched broccoli with some grill seasoning..another favorite is to wrap in bacon or procuitto and grill or broil....

        1. Yes, roasted is nice as leane says... but just now, I sauteed some fresh broccoli with crushed garlic in olive oil...added a few sprays of Bragg's liquids instead of salt and then added about a teaspoon of chili-garlic sauce...unbelievable...put it with some brown rice for a nice dinner.

          1. Make friends with the stems. They're endlessly versatile, and a lot of people who don't like broccoli because of the texture of the florets really enjoy the stems.

            I make matchsticks and stir-fry them with some garlic and chili, usually pairing them with another vegetable of similar density. Bamboo shoots are great.

            Also, don't forget broccoli slaw, also best with the stems. In fact, the pre-packaged stuff that has some carrot and sometimes red cabbage thrown in can be awfully good too.

            1. Steam it, then add your favorite salad dressing (a tsp per cup of broccoli) and toss, serving either hot or cold. Also, something as simple as combining it with a vegetable of a different color gives it more eye-appeal. Tonight I had some with butter beans and low-fat ranch dressing.

              Shred raw broccoli stems and use in slaw with or instead of cabbage or carrot.