Broccoli
Before you start cooking:
- Clean
- rinse the broccoli VERY well under cold running water
- shake it dry
- Trim (if buying a head of broccoli)
- cut the head of the broccoli to make them into individual florets
- you can also cut the stems into the roughly the same size
- if the stem has a tough skin, peel the outer layer with a vegetable peeler
- cut the head of the broccoli to make them into individual florets
- Store
- fresh, uncooked broccoli can be stored for up to one week in your refrigerator
- cooked broccoli can last for a day or two if stored in the fridge
- note: it may lose its crispness
Different Methods
roasted
- Preheat the oven to 425 degrees
- note: most ovens are different so adjust the temperature as needed
- Wash, dry, and trim the broccoli
- Line a baking sheet with parchment paper or tin foil
- spread the broccoli pieces out of the sheet
- Add some extra virgin oil, 1/2 teaspoon of salt, and pepper to taste on top of the broccoli
- or you can toss the broccoli in the mixture
- Roast for about 20-25 minutes or until you can start to see the caramelized edges, but it’s still slightly crunchy
Tip: broccoli can be roasted in an air flyer as well and is a great way to save time!
Steamed
- Wash, dry, and trim your broccoli
- Fill a pot with a few inches of water and insert a steamer basket
- The water should not be high enough to reach the bottom of the steamer basket
- Bring the water to a simmer over medium-high heat
- Add the broccoli, cover, and steam for about 4-5 minutes or until tender
Tip: add some olive oil, salt, and pepper for more flavor
