20 Delicious Broccoli Dinner Recipes Healthy

Feeling stuck in a dinner rut? Broccoli is here to save the day with its versatility and powerhouse of nutrients! Whether you’re craving something quick, comforting, or a bit gourmet, our roundup of 20 Delicious Broccoli Dinner Recipes has something for every palate. Dive in to discover healthy, mouthwatering meals that’ll make broccoli the star of your table tonight!

Broccoli Cheese Stuffed Chicken

Delicious doesn’t even begin to describe this Broccoli Cheese Stuffed Chicken. It’s the kind of meal that feels fancy but is surprisingly simple to whip up on a busy weeknight.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup finely chopped fresh broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium bowl, mix together the chopped broccoli, cheddar cheese, cream cheese, garlic powder, smoked paprika, salt, and pepper until well combined.
3. Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with half of the broccoli cheese mixture, then secure the opening with toothpicks.
5. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side, or until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before removing the toothpicks and slicing.

Lusciously creamy on the inside with a perfectly golden exterior, this dish pairs wonderfully with a side of roasted potatoes or a crisp salad for a complete meal.

Garlic Roasted Broccoli and Quinoa

Forget everything you thought you knew about boring broccoli. This garlic roasted broccoli and quinoa dish is a game-changer, packed with flavor and super easy to whip up on a busy weeknight.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 3 tablespoons rich extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, toss the broccoli florets with 2 tablespoons of olive oil, minced garlic, sea salt, black pepper, and red pepper flakes on the prepared baking sheet. Spread them out in a single layer.
4. Roast in the preheated oven for 20 minutes, stirring halfway through, until the broccoli is tender and edges are crispy. Tip: Don’t overcrowd the pan to ensure even roasting.
5. Fluff the cooked quinoa with a fork and stir in the remaining tablespoon of olive oil and fresh lemon juice.
6. Combine the roasted broccoli and quinoa in a large bowl. Sprinkle with grated Parmesan cheese and toss gently to mix. Tip: Add the Parmesan while the dish is still warm for the best melt.

Enjoy the crispy, garlicky broccoli paired with the nutty quinoa, all brought together with a bright hint of lemon. Serve it as a hearty side or top with a fried egg for a satisfying meal.

Creamy Broccoli Pasta

Ready to whip up a dish that’s both comforting and a breeze to make? This creamy broccoli pasta is your go-to for a quick, delicious meal that feels like a hug in a bowl. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 8 oz of your favorite pasta (think al dente perfection)
• 2 cups of fresh broccoli florets (crisp and vibrant green)
• 1 cup of heavy cream (rich and velvety)
• 1/2 cup of grated Parmesan cheese (sharp and savory)
• 2 tbsp of unsalted butter (for a smooth, rich base)
• 2 cloves of garlic (minced, for a punch of flavor)
• 1/2 tsp of salt (to enhance all the flavors)
• 1/4 tsp of crushed red pepper flakes (for a subtle kick)
• 1/4 tsp of freshly ground black pepper (for depth)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
3. Add the broccoli florets to the skillet. Cook, stirring occasionally, until they’re bright green and slightly tender, about 3-4 minutes.
4. Pour in the heavy cream, stirring to combine with the butter and garlic. Let it simmer gently for 2 minutes to thicken slightly.
5. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes. Continue to cook, stirring constantly, until the cheese is fully melted and the sauce is smooth, about 1-2 minutes. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes to let the flavors meld. Tip: For extra creaminess, add a bit more reserved pasta water as needed.

Zesty and comforting, this creamy broccoli pasta is a dream with its silky sauce and tender-crisp broccoli. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that delicious sauce.

Broccoli and Cheddar Soup

Perfect for those chilly evenings when you’re craving something cozy yet nutritious, this broccoli and cheddar soup is a creamy dream come true. You’ll love how the sharp cheddar melds with the tender broccoli, creating a bowl of comfort that’s both satisfying and simple to make.

Ingredients

• 2 tablespoons unsalted butter, rich and creamy
• 1 medium onion, finely chopped for a sweet base
• 2 garlic cloves, minced to release their aromatic punch
• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 3 cups chicken broth, savory and golden
• 1 cup heavy cream, luxuriously thick
• 2 cups sharp cheddar cheese, freshly grated for maximum meltiness
• 1/2 teaspoon salt, to enhance all the flavors
• 1/4 teaspoon black pepper, freshly ground for a little kick

Instructions

1. Melt the butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Pour in the chicken broth and bring the mixture to a gentle boil.
5. Add the broccoli florets, reducing the heat to simmer until the broccoli is tender, about 10 minutes.
6. Tip: Cover the pot to speed up the cooking process and retain moisture.
7. Stir in the heavy cream, allowing the soup to heat through without boiling to prevent curdling.
8. Gradually add the grated cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
9. Tip: For an extra smooth texture, use an immersion blender to puree the soup to your desired consistency.
10. Season with salt and black pepper, adjusting to your preference.

Warm and velvety, this soup boasts a perfect balance of cheesy richness and fresh broccoli crunch. Serve it with a side of crusty bread for dipping, or top with extra shredded cheddar and a sprinkle of black pepper for an extra flavor boost.

Beef and Broccoli Stir Fry

Ever find yourself craving something savory, quick, and packed with flavor? This Beef and Broccoli Stir Fry is your weeknight hero, combining tender slices of beef with crisp, vibrant broccoli in a sauce that’s downright addictive.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 3 cups fresh broccoli florets, bright green and crisp
• 2 tablespoons soy sauce, rich and savory
• 1 tablespoon oyster sauce, for depth
• 1 tablespoon brown sugar, for a hint of sweetness
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil, for high-heat cooking
• 1/2 cup beef broth, to deglaze the pan
• 1 teaspoon cornstarch, to thicken the sauce
• 1/2 teaspoon red pepper flakes, for a subtle kick

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the sliced flank steak in a single layer, cooking for 2-3 minutes per side until browned but not fully cooked through. Remove and set aside.
4. In the same skillet, add the remaining tablespoon of oil and the broccoli florets. Stir-fry for 3-4 minutes until bright green and slightly tender.
5. Pour in the beef broth to deglaze the pan, scraping up any browned bits for extra flavor.
6. Return the beef to the skillet, along with the prepared sauce and red pepper flakes. Stir well to combine.
7. Cook for an additional 2-3 minutes, until the sauce thickens and coats the beef and broccoli evenly.
8. Remove from heat and let sit for a minute to allow the flavors to meld.

Best served hot over a bed of steamed rice, this stir fry boasts a perfect balance of textures—tender beef, crisp broccoli, and a glossy, flavorful sauce that ties it all together. For an extra touch, sprinkle with sesame seeds or sliced green onions before serving.

Broccoli Almondine

Mmm, you’re going to love this twist on a classic. Broccoli Almondine is your go-to side dish when you want something quick, nutritious, and packed with flavor. It’s a simple yet elegant way to dress up broccoli with a buttery, nutty crunch.

Ingredients

• 1 pound fresh broccoli florets, crisp and vibrant green
• 3 tablespoons unsalted butter, rich and creamy
• 1/4 cup sliced almonds, lightly toasted
• 1 tablespoon fresh lemon juice, bright and zesty
• 1/4 teaspoon kosher salt, for that perfect seasoning
• 1/8 teaspoon freshly ground black pepper, for a slight kick

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the broccoli florets and blanch for 2 minutes, until they’re bright green and just tender.
3. Drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process. This keeps the broccoli crisp and vibrant.
4. Heat the butter in a large skillet over medium heat until it’s melted and starts to foam slightly.
5. Add the sliced almonds to the skillet and toast them in the butter for about 2 minutes, stirring frequently, until they’re golden and fragrant.
6. Drain the broccoli well and add it to the skillet, tossing gently to coat it in the buttery almonds.
7. Sprinkle the lemon juice, salt, and pepper over the broccoli, tossing again to combine everything evenly.
8. Cook for an additional 1-2 minutes, just until the broccoli is heated through and everything is well combined.

Just like that, you’ve got a dish that’s bursting with textures and flavors—crisp broccoli, buttery almonds, and a hint of lemon. Serve it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Broccoli and Mushroom Risotto

Risotto might seem fancy, but you can totally make it at home. This broccoli and mushroom version is creamy, comforting, and packed with flavor.

Ingredients

• 1 cup Arborio rice (short-grain, perfect for risotto)
• 4 cups chicken or vegetable stock (warm, for even cooking)
• 1 cup fresh broccoli florets (bright green, crisp-tender)
• 1 cup sliced cremini mushrooms (earthy, meaty texture)
• 1/2 cup grated Parmesan cheese (sharp, nutty flavor)
• 2 tbsp unsalted butter (rich, creamy)
• 1 tbsp extra virgin olive oil (fruity, high-quality)
• 1 small yellow onion (finely diced, sweet)
• 2 cloves garlic (minced, aromatic)
• 1/2 tsp salt (fine, to enhance flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)

Instructions

1. Heat the olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the Arborio rice to the pan, stirring to coat each grain in the oil and butter, for about 2 minutes.
5. Pour in 1 cup of warm stock, stirring constantly until the liquid is mostly absorbed.
6. Continue adding stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
7. After about 15 minutes, when the rice is almost tender, stir in the broccoli florets and sliced mushrooms.
8. Cook for another 5 minutes, adding a bit more stock if needed, until the vegetables are tender and the rice is creamy.
9. Remove from heat and stir in the remaining 1 tbsp butter and grated Parmesan cheese until melted and smooth.
10. Season with salt and black pepper, adjusting to your liking.

Perfectly creamy with a slight bite, this risotto is a dream. Serve it with a sprinkle of extra Parmesan on top for an extra touch of luxury.

Broccoli Bacon Salad

Who doesn’t love a dish that combines the crunch of fresh veggies with the smoky goodness of bacon? This Broccoli Bacon Salad is your go-to for a quick, satisfying side that’s packed with flavor and texture.

Ingredients

• 4 cups fresh broccoli florets, chopped into bite-sized pieces
• 8 slices thick-cut bacon, crispy cooked and crumbled
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup red onion, finely diced
• 1/2 cup mayonnaise, creamy and rich
• 2 tbsp apple cider vinegar, tangy and bright
• 1 tbsp granulated sugar, for a hint of sweetness
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the chopped broccoli florets, crumbled bacon, shredded cheddar cheese, and diced red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Chill the salad in the refrigerator for at least 30 minutes to enhance its crispness and flavor. Tip: Stirring it once or twice during chilling ensures every bite is perfectly dressed.

Serve this Broccoli Bacon Salad chilled for a refreshing crunch that contrasts wonderfully with the creamy dressing and smoky bacon. It’s a versatile dish that shines at picnics, potlucks, or as a vibrant side to your weeknight dinner.

Broccoli Tofu Curry

Mmm, you’re going to love this Broccoli Tofu Curry—it’s the perfect blend of creamy, spicy, and downright comforting. Whether you’re a tofu newbie or a veggie veteran, this dish is a weeknight win.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 cups of fresh broccoli florets, crisp and vibrant
• 1 can of coconut milk, rich and creamy
• 2 tbsp of red curry paste, aromatic and spicy
• 1 tbsp of soy sauce, savory and umami-packed
• 1 tbsp of brown sugar, for a hint of sweetness
• 1 tbsp of vegetable oil, for sautéing
• 1/2 cup of water, to adjust consistency

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering.
2. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water, ensuring a better sear.
3. Stir in the red curry paste and cook for 1 minute to release its flavors.
4. Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine.
5. Add the broccoli florets and water, then simmer for 10 minutes until the broccoli is tender but still bright green. Tip: Don’t overcook the broccoli to keep its crunch.
6. Adjust the heat to low and let the curry thicken for another 5 minutes. Tip: If the curry is too thick, add a splash more water.

Just imagine the creamy coconut milk hugging the crispy tofu and tender broccoli, with a spicy kick that lingers. Serve it over a bed of fluffy jasmine rice or with a side of naan for the ultimate comfort meal.

Broccoli and Potato Bake

This broccoli and potato bake is the ultimate comfort food that’s both hearty and wholesome. You’ll love how the creamy cheese sauce hugs every bite of tender veggies.

Ingredients

• 2 cups of fresh broccoli florets, chopped into bite-sized pieces
• 3 medium russet potatoes, peeled and thinly sliced
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of heavy cream, rich and velvety
• 2 tbsp of unsalted butter, melted
• 1 tsp of garlic powder, aromatic and flavorful
• 1/2 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter.
2. Layer the thinly sliced potatoes evenly at the bottom of the dish, slightly overlapping for a snug fit.
3. Scatter the chopped broccoli florets over the potato layer, ensuring an even distribution.
4. In a small bowl, whisk together the heavy cream, melted butter, garlic powder, salt, and black pepper until well combined.
5. Pour the cream mixture evenly over the broccoli and potatoes, making sure every piece gets a little love.
6. Sprinkle the freshly grated cheddar cheese on top, covering the entire surface for a golden crust.
7. Bake in the preheated oven for 35-40 minutes, or until the potatoes are fork-tender and the cheese is bubbly and slightly browned.
8. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

You’ll be greeted with a creamy, cheesy interior and a crispy top that’s irresistible. Try serving it alongside a crisp green salad for a complete meal that’s sure to satisfy.

Broccoli Stuffed Shells

Absolutely everyone loves a good pasta dish, and these broccoli stuffed shells are no exception. They’re the perfect blend of creamy, cheesy, and just a bit crunchy, making them a hit for any meal.

Ingredients

• 12 large pasta shells
• 2 cups fresh broccoli florets, finely chopped
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and lightly beaten
• 1 clove garlic, minced
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly ground
• 1 cup marinara sauce, rich and tangy
• 1/2 cup shredded mozzarella cheese, melty and stretchy
• 1 tbsp olive oil, rich extra virgin

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a mixing bowl, combine the chopped broccoli, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, salt, and black pepper. Mix until well combined.
4. Spread half of the marinara sauce at the bottom of the prepared baking dish.
5. Fill each cooked pasta shell with the broccoli and cheese mixture, placing them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the stuffed shells cool for 5 minutes before serving to allow the filling to set.

Mmm, these broccoli stuffed shells come out perfectly creamy inside with a delightful crunch from the broccoli. Serve them with a side of garlic bread for a meal that’s sure to impress.

Broccoli and Chicken Casserole

Perfect for those busy weeknights when you’re craving something hearty yet healthy, this broccoli and chicken casserole is a breeze to whip up. You’ll love how the creamy sauce and crispy topping come together for a comforting meal.

Ingredients

• 2 cups of tender, bite-sized broccoli florets
• 1.5 lbs of juicy, boneless chicken breasts, cubed
• 1 cup of rich, heavy cream
• 1/2 cup of freshly grated Parmesan cheese
• 1 tbsp of aromatic garlic powder
• 1 tsp of smoky paprika
• 1/2 cup of crispy panko breadcrumbs
• 2 tbsp of melted, golden butter
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, toss the cubed chicken with garlic powder, paprika, and a pinch of salt until evenly coated.
3. Heat a skillet over medium heat and cook the chicken until it’s golden and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
4. Steam the broccoli florets for 3 minutes until they’re bright green and slightly tender. Tip: Steaming preserves their nutrients and color.
5. In a baking dish, layer the cooked chicken and steamed broccoli. Pour the heavy cream over the top and sprinkle with Parmesan cheese.
6. Mix the panko breadcrumbs with melted butter and scatter over the casserole for a crunchy topping.
7. Bake for 20 minutes until the top is golden and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving to thicken the sauce.

Fluffy and creamy with a satisfying crunch, this casserole is a crowd-pleaser. Serve it over a bed of wild rice or with a side of crusty bread to soak up the delicious sauce.

Broccoli Lentil Stew

Just imagine coming home to a warm, comforting bowl of broccoli lentil stew after a long day. It’s hearty, nutritious, and packed with flavors that hug you from the inside out.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced into small pieces
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 4 cups vegetable broth, low sodium
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the diced carrot and cook for another 3 minutes, stirring occasionally.
5. Pour in the rinsed lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Add the broccoli florets, cover, and cook for an additional 5 minutes until the broccoli is tender but still bright green.
8. Season with salt and freshly ground black pepper to taste. Tip: Always taste before adding more salt.
9. Remove from heat and let it sit covered for 5 minutes to allow flavors to meld. Tip: This resting time makes a difference in flavor depth.
10. Serve hot. Tip: For an extra touch, drizzle with a bit more olive oil before serving.

Mmm, this stew is a cozy blend of creamy lentils and crisp-tender broccoli, with a smoky undertone from the paprika. Try serving it with a slice of crusty bread for dipping into the flavorful broth.

Broccoli and Shrimp Stir Fry

Dinner just got a whole lot easier with this quick and flavorful dish. You’ll love how the crisp broccoli and succulent shrimp come together in a snap, making it perfect for those busy weeknights.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh broccoli florets, crisp and vibrant
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce, low sodium
• 1 tbsp honey, pure and golden
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1/4 cup water, to steam

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp to the skillet, cooking for 2 minutes on each side until they turn pink and opaque. Remove and set aside.
3. In the same skillet, add the garlic and ginger, sautéing for 30 seconds until fragrant.
4. Toss in the broccoli florets and water, covering the skillet to steam for 3 minutes until the broccoli is bright green and tender-crisp.
5. Return the shrimp to the skillet, adding the soy sauce, honey, and red pepper flakes. Stir everything together and cook for an additional 2 minutes to combine the flavors.
6. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
7. Tip: Fresh ginger can be easily grated with a microplane for maximum flavor.
8. Tip: Adjust the heat if the garlic starts to brown too quickly to prevent bitterness.

Kind of amazing how this stir-fry balances the sweetness of honey with the heat from red pepper flakes, isn’t it? Serve it over a bed of fluffy jasmine rice or enjoy it as is for a low-carb option.

Broccoli Cornbread

Ready to whip up something that’s a cozy twist on classic cornbread? This broccoli cornbread is your go-to for a savory, slightly sweet side that’s packed with green goodness.

Ingredients

• 1 cup yellow cornmeal, stone-ground for that rustic texture
• 1 cup all-purpose flour, sifted to keep things light
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp salt, to balance the flavors
• 1/4 cup granulated sugar, for a hint of sweetness
• 1 cup buttermilk, rich and tangy
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, farm-fresh and beaten
• 1 1/2 cups broccoli florets, steamed and finely chopped
• 1/2 cup sharp cheddar cheese, shredded for a melty finish

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, mix the buttermilk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed—don’t overdo it.
5. Fold in the steamed broccoli and cheddar cheese gently for even distribution.
6. Tip: Let the batter sit for 5 minutes before baking to allow the cornmeal to absorb the liquids.
7. Spread the batter evenly into the prepared pan.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let it cool in the pan for 10 minutes before slicing.
11. Tip: Serve warm with a dollop of honey butter for an extra treat.

The broccoli adds a tender bite amidst the cornbread’s crumbly, moist texture. Perfect alongside a bowl of chili or as a standalone snack, it’s a versatile dish that’ll have everyone asking for seconds.

Broccoli and Cheese Stuffed Potatoes

Wow, you’re going to love these broccoli and cheese stuffed potatoes. They’re the perfect comfort food for any night of the week, packed with flavor and super easy to make.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup sour cream, full-fat for creaminess
• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic powder, for a hint of warmth
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C). Poke each potato several times with a fork to allow steam to escape.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
3. While the potatoes bake, steam the broccoli florets for 5 minutes until bright green and slightly tender. Drain well.
4. Once the potatoes are done, let them cool for 5 minutes. Cut a slit in the top of each potato and scoop out the insides into a large bowl, leaving a thin layer of potato inside the skins to keep them sturdy.
5. Add the melted butter, sour cream, garlic powder, salt, and black pepper to the bowl with the potato insides. Mash until smooth and well combined.
6. Fold in the steamed broccoli and 1 cup of the grated cheddar cheese until evenly distributed.
7. Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle the remaining 1/2 cup of cheese on top.
8. Return the stuffed potatoes to the oven and bake for another 10 minutes, or until the cheese is bubbly and golden.

Ready to dig in? These stuffed potatoes are creamy, cheesy, and packed with the perfect crunch from the broccoli. Serve them with a dollop of extra sour cream on top for an extra indulgent touch.

Broccoli Frittata

Hey, you know those mornings when you’re craving something hearty but also want to keep it light? This broccoli frittata is your answer—packed with flavor, easy to whip up, and perfect for any meal of the day.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup chopped fresh broccoli florets
• 1/4 cup diced yellow onion
• 6 farm-fresh eggs
• 1/4 cup whole milk
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the frittata.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add the chopped broccoli and diced onion to the skillet. Sauté for about 5 minutes, until the vegetables are tender and the onion is translucent.
4. In a medium bowl, whisk together the eggs, milk, black pepper, and sea salt until well combined.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Cook for 2 minutes without stirring to let the edges set.
6. Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
7. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the eggs are fully set and the top is lightly golden.
8. Let the frittata cool for 5 minutes before slicing. This helps it hold together better.

The frittata comes out fluffy and cheesy, with the broccoli adding a nice crunch. Serve it with a side of avocado or a fresh salad for a complete meal.

Broccoli and Sausage Pasta

Oh, you’re going to love this Broccoli and Sausage Pasta. It’s the perfect weeknight dinner that’s hearty, flavorful, and comes together in no time.

Ingredients

• 8 oz uncooked penne pasta
• 1 tbsp rich extra virgin olive oil
• 1 lb sweet Italian sausage, casings removed
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup heavy cream
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the broccoli florets to the skillet with the sausage. Cook, stirring occasionally, until the broccoli is bright green and slightly tender, about 3 minutes.
4. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
5. Reduce the heat to low. Add the cooked pasta, Parmesan cheese, and heavy cream to the skillet. Toss everything together until the pasta is evenly coated and the cheese is melted, about 2 minutes. Season with salt if needed.
6. Serve hot, with extra Parmesan cheese on top for garnish.

Zesty and comforting, this pasta dish is a crowd-pleaser with its creamy texture and a slight kick from the red pepper flakes. Try serving it with a side of crusty bread to soak up all the delicious sauce.

Broccoli Rice Casserole

Feeling like you need a cozy, comforting dish that’s both easy to make and packed with flavor? This broccoli rice casserole is your go-to, combining creamy, cheesy goodness with the wholesome crunch of fresh broccoli.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream, rich and velvety
• 1/4 cup unsalted butter, melted until golden
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp salt, for balancing the flavors
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp paprika, for a subtle smoky touch

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring 2 cups of water to a boil. Stir in the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, melt the butter in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Stir in the chopped broccoli florets, heavy cream, salt, pepper, and paprika. Cook for another 5 minutes, just until the broccoli starts to soften. Tip: You want the broccoli bright green with a slight crunch for texture.
5. Remove the skillet from heat. Fold in the cooked rice and half of the grated cheddar cheese until everything is evenly combined.
6. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Serve this casserole straight from the oven, where the cheese pulls apart in gooey strings and the broccoli adds a fresh contrast. It’s perfect alongside a crisp salad or as a hearty standalone meal on a chilly evening.

Broccoli and Walnut Salad

Perfect for those warm summer days, this broccoli and walnut salad is a crunchy, creamy dream. You’ll love how easy it is to throw together, and the mix of textures is just unbeatable.

Ingredients

• 2 cups of fresh broccoli florets, chopped into bite-sized pieces
• 1/2 cup of walnuts, toasted and roughly chopped
• 1/4 cup of red onion, finely diced
• 1/2 cup of mayonnaise, creamy and rich
• 1 tablespoon of apple cider vinegar, tangy and bright
• 1 tablespoon of honey, sweet and smooth
• 1/4 teaspoon of salt, finely ground
• 1/4 teaspoon of black pepper, freshly cracked

Instructions

1. In a large mixing bowl, combine the chopped broccoli florets, toasted walnuts, and finely diced red onion.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: For a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Give the salad a final toss, then taste and adjust the seasoning if needed. Tip: Adding a handful of dried cranberries can introduce a sweet contrast to the savory flavors.

Light and satisfying, this salad offers a delightful crunch from the broccoli and walnuts, balanced by the creamy dressing. Serve it alongside grilled chicken or as a standout dish at your next picnic for a refreshing twist.

Conclusion

Delightful as they are nutritious, these 20 broccoli dinner recipes offer a treasure trove of healthy, flavorful options for any home cook. Whether you’re looking to spice up your weeknight dinners or simply add more greens to your plate, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!

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