20 Delicious Broccoli Recipes Easy and Quick

Veggie lovers, rejoice! If you’re on the hunt for quick, delicious ways to turn broccoli into the star of your meals, you’ve hit the jackpot. From crispy snacks to hearty mains, our roundup of 20 Delicious Broccoli Recipes Easy and Quick is packed with ideas that’ll make your taste buds dance. Perfect for busy weeknights or when you’re craving something green and glorious. Let’s dive in!

Garlic Roasted Broccoli

Very few side dishes are as effortlessly delicious and nutritious as garlic roasted broccoli. I remember the first time I tried making it at home; the aroma of garlic filling my kitchen was absolutely irresistible. Now, it’s a staple in my meal prep, especially when I’m craving something green that’s packed with flavor.

Ingredients

• 1 large head of broccoli, cut into florets (about 4 cups)
• 3 tablespoons olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)
• 1/4 teaspoon red pepper flakes (optional for a bit of heat)

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for getting those crispy edges.
2. In a large bowl, toss the broccoli florets with olive oil, ensuring each piece is lightly coated. Tip: Don’t overcrowd the bowl to ensure even coating.
3. Add the minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl. Toss again to distribute the seasonings evenly.
4. Spread the broccoli in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup and to prevent sticking.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the broccoli is tender and the edges are crispy and slightly browned. Tip: Keep an eye on the garlic to prevent it from burning.

Best enjoyed straight out of the oven, this garlic roasted broccoli has a perfect balance of crispy and tender textures with a bold garlic flavor. Try sprinkling with a little Parmesan cheese or squeezing fresh lemon juice over the top for an extra flavor boost.

Broccoli Cheese Soup

Many chilly evenings have led me to perfect this cozy Broccoli Cheese Soup, a dish that’s as comforting to make as it is to eat. Whether you’re a seasoned chef or a kitchen newbie, this recipe promises warmth and satisfaction with every spoonful.

Ingredients

• 4 cups broccoli florets (fresh or frozen, chopped into bite-sized pieces)
• 1/2 cup unsalted butter (for a richer flavor, try using European-style butter)
• 1 small yellow onion, finely diced (about 1/2 cup)
• 1/3 cup all-purpose flour (for thickening, can substitute with gluten-free flour)
• 2 cups whole milk (for creaminess, 2% works too but whole is best)
• 2 cups chicken or vegetable broth (low sodium recommended to control saltiness)
• 2 cups sharp cheddar cheese, shredded (pre-shredded can work but block cheese melts smoother)
• 1/2 teaspoon garlic powder (or fresh minced garlic for a punchier flavor)
• Salt and pepper to taste (start with 1/2 teaspoon salt, adjust as needed)

Instructions

1. In a large pot, melt the butter over medium heat until fully liquid and slightly bubbly.
2. Add the diced onion to the pot, sautéing for about 5 minutes until translucent and soft.
3. Sprinkle the flour over the onions, stirring constantly for 2 minutes to cook off the raw flour taste.
4. Slowly pour in the milk and broth, whisking continuously to prevent lumps from forming.
5. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Add the broccoli florets and garlic powder, simmering for another 10 minutes until the broccoli is tender.
7. Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and smooth.
8. Season with salt and pepper, tasting and adjusting as needed for your preference.

This soup boasts a velvety texture with the sharp cheddar shining through, balanced by the fresh bite of broccoli. Serve it with a crusty bread for dipping or top with extra cheese and crispy bacon bits for an indulgent twist.

Easy Broccoli Stir Fry

Cooking after a long day at work is my therapy, and this Easy Broccoli Stir Fry is my go-to when I need something quick, healthy, and delicious. It’s a dish that never fails to bring a bit of comfort to my busy evenings, and I love how versatile it is—perfect for those nights when the fridge is looking a bit sparse.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh gives the best crunch)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp soy sauce (low sodium works great)
• 1/2 tsp red pepper flakes (optional for a bit of heat)
• 1/4 cup water (for steaming)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds to avoid burning.
3. Toss in the broccoli florets, stirring to coat them in the oil and garlic mixture.
4. Pour in the water and immediately cover the skillet to steam the broccoli for 2 minutes—this keeps them bright green and crisp-tender.
5. Uncover, add the soy sauce, and stir-fry for another 2 minutes until the broccoli is tender but still has a bite.
6. Remove from heat and let it sit for a minute to allow the flavors to meld together.

Just like that, you’ve got a vibrant, flavorful side that pairs beautifully with grilled chicken or tofu. The broccoli retains just enough crunch, and the garlic and soy sauce create a simple yet irresistible glaze. Try topping it with sesame seeds for an extra nutty flavor!

Broccoli and Cheddar Quiche

Remember the first time I tried making a quiche, I was so nervous about the crust, but this Broccoli and Cheddar Quiche turned out to be a game-changer for my brunch menu. It’s the perfect blend of creamy, cheesy goodness with a bit of crunch from the broccoli, and I love how versatile it is—great for any meal of the day!

Ingredients

• 1 9-inch pie crust (store-bought or homemade for extra love)
• 1 cup broccoli florets (chopped small for even cooking)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 4 large eggs (room temperature blends better)
• 1 cup heavy cream (or half-and-half for lighter texture)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional, but adds depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the pie crust in a 9-inch pie dish, pressing gently against the sides and bottom. Trim any excess edges for a neat appearance.
3. Blind bake the crust for 10 minutes with pie weights or dried beans to prevent puffing. This step ensures a crispier base.
4. While the crust bakes, steam the broccoli florets for 3-4 minutes until bright green but still firm. Drain well to avoid a soggy quiche.
5. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth. This mixture is your quiche’s creamy foundation.
6. Layer the steamed broccoli and shredded cheddar cheese evenly over the pre-baked crust.
7. Pour the egg mixture over the broccoli and cheese, ensuring it’s distributed evenly.
8. Bake for 35-40 minutes until the center is set and the top is golden brown. A knife inserted should come out clean.
9. Let the quiche cool for 10 minutes before slicing. This resting time helps the layers set perfectly.

What makes this quiche stand out is the creamy texture against the slight crunch of broccoli, with the cheddar adding a rich, savory note. Serve it warm with a side salad for a light lunch or at room temperature as part of a brunch buffet—it’s always a hit!

Steamed Broccoli with Lemon Butter

Many of us are constantly on the lookout for simple yet delicious ways to incorporate more greens into our meals. That’s why I’m excited to share this Steamed Broccoli with Lemon Butter recipe—a dish that’s as easy to make as it is flavorful. I remember the first time I tried adding lemon butter to steamed broccoli; it was a game-changer that turned a simple side into the star of the meal.

Ingredients

• 1 lb broccoli florets (fresh, for the best texture)
• 2 tbsp unsalted butter (softened, for easy mixing)
• 1 tbsp lemon juice (freshly squeezed, for the brightest flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, for added depth)

Instructions

1. Fill a large pot with 1 inch of water and bring to a boil over high heat. Tip: Use a steamer basket if you have one to keep the broccoli above the water.
2. Add the broccoli florets to the steamer basket, cover the pot, and steam for 5 minutes, or until the broccoli is bright green and tender-crisp. Tip: Avoid overcooking to maintain the broccoli’s vibrant color and nutrients.
3. While the broccoli steams, mix the softened butter, lemon juice, salt, and pepper in a small bowl until well combined. Tip: Let the butter soften at room temperature for about 30 minutes beforehand for easier mixing.
4. Transfer the steamed broccoli to a serving bowl and drizzle the lemon butter mixture over the top, tossing gently to coat evenly.

Bright and buttery with a hint of citrus, this steamed broccoli dish is a testament to how a few simple ingredients can elevate a vegetable to new heights. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a light and healthy snack on its own.

Broccoli Pasta Salad

Deliciously crisp and refreshing, this Broccoli Pasta Salad is my go-to for summer picnics and potlucks. I remember the first time I made it, skeptical about the raw broccoli, but one bite convinced me—and everyone else—that it’s a winner.

Ingredients

• 8 oz pasta (rotini or bowtie work great)
• 4 cups broccoli florets (cut into small, bite-sized pieces)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adjust to taste)
• 1 tbsp honey (or sugar, to sweeten slightly)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup red onion (finely diced, soak in cold water to mellow if desired)
• 1/2 cup cooked, crumbled bacon (optional for crunch)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl to make the dressing.
3. Drain pasta and rinse under cold water to cool quickly. Shake off excess water.
4. Add cooled pasta, broccoli florets, cheddar cheese, red onion, and bacon (if using) to the bowl with dressing. Toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Now, this salad is not just a side dish; it’s a conversation starter. The crunch of fresh broccoli against the creamy dressing and the slight sweetness make it irresistible. Try serving it in a hollowed-out bread bowl for an eye-catching presentation at your next gathering.

Broccoli and Chicken Stir Fry

Finally, a dish that’s as nutritious as it is delicious—Broccoli and Chicken Stir Fry has been a weeknight savior in my kitchen. It’s the perfect blend of crisp veggies and tender chicken, all tossed in a savory sauce that’ll have everyone asking for seconds.

Ingredients

• 1 lb chicken breast, thinly sliced (for quicker cooking)
• 2 cups broccoli florets (fresh or frozen, but fresh gives the best crunch)
• 2 tbsp soy sauce (low sodium works great too)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 tsp ginger, grated (adjust to taste)
• 1/2 tsp red pepper flakes (optional for a bit of heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken breast to the skillet, spreading it out in a single layer to ensure even cooking. Cook for 5-6 minutes, flipping halfway through, until the chicken is no longer pink.
3. Push the chicken to one side of the skillet and add the minced garlic and grated ginger to the other side. Cook for about 30 seconds, just until fragrant, stirring constantly to prevent burning.
4. Add the broccoli florets to the skillet, stirring to combine with the chicken, garlic, and ginger. Cook for another 4-5 minutes, until the broccoli is bright green and slightly tender but still crisp.
5. Pour the soy sauce over the mixture and sprinkle with red pepper flakes if using. Stir everything together well and cook for an additional 1-2 minutes to let the flavors meld.

You’ll love the contrast of textures in this dish—the chicken is wonderfully tender, while the broccoli retains a satisfying crunch. Serve it over a bed of steamed rice or quinoa for a complete meal that’s sure to impress.

Cheesy Broccoli Rice Casserole

Oh, how I love a dish that brings comfort and convenience to the table, especially on those busy weeknights when time is of the essence. This Cheesy Broccoli Rice Casserole is a staple in my home, a recipe I’ve tweaked over the years to perfection, and today, I’m sharing it with you.

Ingredients

• 2 cups cooked white rice (leftover rice works great here)
• 2 cups fresh broccoli florets (frozen can be used in a pinch)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup milk (whole milk for creaminess)
• 1/4 cup sour cream (adds a tangy richness)
• 1 tbsp butter (for greasing the dish)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (for depth of flavor)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter.
2. In a large mixing bowl, combine the cooked rice, broccoli florets, cheddar cheese, milk, sour cream, garlic powder, and onion powder. Mix well to ensure everything is evenly distributed.
3. Season the mixture with salt and pepper to taste, then transfer it to the prepared baking dish, spreading it out evenly.
4. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and the edges are slightly golden.
5. Let the casserole sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop.

Velvety and rich, this casserole is a dream with its creamy texture and the slight crunch of broccoli. Serve it alongside a crisp green salad for a complete meal, or enjoy it as is for the ultimate comfort food experience.

Broccoli and Almond Salad

Every time I whip up this Broccoli and Almond Salad, I’m reminded of summer picnics and the crunch of fresh veggies. It’s my go-to for a quick, nutritious side that never fails to impress with its vibrant colors and textures.

Ingredients

• 2 cups broccoli florets (cut into bite-sized pieces for easy eating)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 1/4 cup dried cranberries (or raisins for a different sweetness)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp honey (or maple syrup for a vegan option)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the broccoli florets, sliced almonds, and dried cranberries.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Give it a final toss and adjust the seasoning if necessary before serving.

So there you have it—a salad that’s as pleasing to the eye as it is to the palate. The combination of crunchy almonds, sweet cranberries, and creamy dressing makes every bite a delight. Try serving it alongside grilled chicken or as a standalone lunch for a refreshing meal.

Broccoli Fritters

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as versatile as these broccoli fritters. Perfect for a lazy Sunday brunch or a quick weeknight dinner, they’re my go-to when I need something satisfying yet wholesome.

Ingredients

• 2 cups finely chopped broccoli florets (steamed for 3 minutes for tenderness)
• 1/2 cup grated Parmesan cheese (for a salty, nutty flavor)
• 1/4 cup all-purpose flour (or almond flour for a gluten-free option)
• 2 large eggs (beaten, to bind the fritters)
• 2 tbsp olive oil (or any neutral oil, for frying)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the steamed broccoli, Parmesan cheese, flour, beaten eggs, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.
2. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Using a 1/4 cup measure, scoop the broccoli mixture into the skillet, flattening slightly with the back of the spoon to form fritters. Cook in batches to avoid overcrowding.
4. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they’ll hold together better once they’ve formed a crust.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if you’re making multiple batches.
6. Serve immediately for the best texture. Tip: A dollop of Greek yogurt or a squeeze of lemon juice can add a refreshing contrast to the rich fritters.

So there you have it—crispy on the outside, tender on the inside, and packed with flavor. These fritters are fantastic on their own, but I love stacking them high with a poached egg on top for an extra indulgent breakfast.

Creamy Broccoli and Stilton Soup

Unbelievably comforting on a chilly evening, this Creamy Broccoli and Stilton Soup has become my go-to for its rich flavors and velvety texture. I remember the first time I tried it at a small café in Vermont; the combination of sharp Stilton and fresh broccoli was a revelation, and I’ve been tweaking my version ever since.

Ingredients

• 1 tbsp unsalted butter (or olive oil for a lighter version)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups broccoli florets (about 1 large head)
• 3 cups vegetable stock (homemade or low-sodium store-bought)
• 1 cup heavy cream (substitute with half-and-half for less richness)
• 4 oz Stilton cheese, crumbled (plus extra for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the broccoli florets and vegetable stock. Bring to a boil, then reduce heat to simmer. Cover and cook until the broccoli is tender, about 10 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender, being careful with the hot liquid.
6. Stir in the heavy cream and crumbled Stilton cheese until the cheese is fully melted and the soup is creamy.
7. Season with salt and pepper to taste. Remember, Stilton is salty, so adjust accordingly.

Velvety and rich, this soup pairs wonderfully with a crusty bread for dipping. The Stilton adds a delightful tanginess that balances the sweetness of the broccoli, making each spoonful a perfect harmony of flavors. Try topping with extra crumbled Stilton and a drizzle of olive oil for an extra touch of elegance.

Broccoli and Bacon Salad

After a long day of testing recipes, I stumbled upon this Broccoli and Bacon Salad that’s become a staple in my kitchen. It’s the perfect blend of crunchy, creamy, and smoky flavors that I can’t get enough of, especially during the summer months when I’m looking for something light yet satisfying.

Ingredients

• 4 cups broccoli florets (cut into bite-sized pieces for easy eating)
• 6 slices bacon (thick-cut adds more texture)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp honey (adjust to taste)
• 1/4 cup red onion (finely diced for a mild bite)
• 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
• 1/4 cup sunflower seeds (for an extra crunch)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lay the bacon slices on the prepared baking sheet and bake for 15-20 minutes, until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
3. While the bacon cooks, whisk together the mayonnaise, apple cider vinegar, and honey in a large bowl until smooth.
4. Add the broccoli florets, red onion, and shredded cheddar cheese to the bowl with the dressing. Toss until everything is evenly coated.
5. Sprinkle the crumbled bacon and sunflower seeds over the salad and gently toss to combine.
6. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

With its creamy dressing and the perfect amount of crunch from the broccoli and sunflower seeds, this salad is a crowd-pleaser. I love serving it at picnics or as a side dish at BBQs—it always disappears fast!

Broccoli Tots

Over the years, I’ve tried countless ways to make veggies more appealing, especially to my picky eaters at home. These Broccoli Tots are a game-changer—crispy on the outside, tender on the inside, and packed with flavor. They’re perfect for sneaking in some greens without a fight!

Ingredients

• 2 cups finely chopped broccoli florets (steamed and drained well)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 2 large eggs (beaten, helps bind the tots)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (optional, for extra flavor)
• 1/4 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil, for frying)

Instructions

1. In a large mixing bowl, combine the steamed broccoli, cheddar cheese, breadcrumbs, Parmesan cheese, eggs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Shape the mixture into small tot shapes, about 1 inch in size. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the tots in batches, ensuring they don’t touch. Cook for 2-3 minutes on each side or until golden brown and crispy.
4. Transfer the cooked tots to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture.
5. Serve immediately for the best texture. These tots are delicious on their own or with a side of ranch or marinara sauce for dipping.

Delightfully crispy with a cheesy interior, these Broccoli Tots are a hit at any meal. Try serving them atop a salad for a crunchy twist or as a fun side to your favorite main dish.

Broccoli and Mushroom Stir Fry

Craving something quick, healthy, and utterly delicious for dinner tonight? I’ve been there, especially on those busy weeknights when time is of the essence but so is flavor. That’s why this Broccoli and Mushroom Stir Fry has become a staple in my kitchen—it’s a dish that never fails to satisfy, with its vibrant colors and irresistible aroma.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh gives the best crunch)
• 1 cup sliced mushrooms (button or cremini work great)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp minced garlic (for that aromatic kick)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Salt to taste (start with a pinch and adjust)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (about 350°F) until shimmering.
2. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant—be careful not to burn the garlic.
3. Toss in the broccoli florets, stirring occasionally for about 3 minutes until they start to brighten in color.
4. Add the sliced mushrooms to the skillet, continuing to stir for another 4 minutes until both vegetables are tender but still crisp.
5. Drizzle soy sauce over the vegetables, tossing well to coat evenly. Cook for an additional minute to let the flavors meld.
6. Season with salt to taste, give it one final stir, and remove from heat.

Just like that, you’ve got a dish that’s bursting with texture—crisp broccoli, tender mushrooms, and a sauce that’s savory with just the right hint of spice. Serve it over a bed of steamed rice or quinoa for a complete meal that’s as nutritious as it is delicious.

Broccoli Slaw

Zesty and vibrant, this broccoli slaw is my go-to for summer picnics and potlucks. It’s a crunchy, colorful dish that always steals the show, and today, I’m sharing my foolproof recipe that’s as easy to make as it is delicious.

Ingredients

• 4 cups broccoli slaw mix (or shred your own for extra freshness)
• 1/2 cup mayonnaise (light or regular, based on preference)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp honey (adjust to taste for sweetness)
• 1/2 tsp salt (start with this, then adjust)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup dried cranberries (for a sweet chewiness)
• 1/4 cup sliced almonds (toasted for extra flavor)

Instructions

1. In a large mixing bowl, combine the broccoli slaw mix and dried cranberries.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Tip: Taste the dressing before adding to the slaw to adjust sweetness or tanginess.
3. Pour the dressing over the broccoli slaw mixture and toss until everything is evenly coated. Tip: Letting the slaw sit for 10 minutes before serving enhances the flavors.
4. Add the sliced almonds and give the slaw one final gentle toss to distribute them throughout. Tip: Toasting the almonds beforehand brings out a deeper flavor.
5. Serve immediately or refrigerate for up to 2 hours before serving for best texture.

Perfectly crisp with a delightful mix of sweet and tangy, this broccoli slaw is a crowd-pleaser. Try serving it alongside grilled meats or as a topping for tacos for an unexpected twist.

Broccoli and Cheese Stuffed Chicken

Nothing beats the comfort of a well-stuffed chicken breast, especially when it’s packed with the classic duo of broccoli and cheese. I remember the first time I tried making this at home; it was a game-changer for my weeknight dinners. Here’s how you can bring this deliciousness to your table.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup broccoli florets, finely chopped (steam for 2 minutes if you prefer softer texture)
• 1 cup shredded cheddar cheese (sharp cheddar for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix the chopped broccoli, shredded cheddar cheese, garlic powder, salt, and black pepper until well combined.
4. Stuff each chicken breast with the broccoli and cheese mixture, dividing it evenly among the four breasts.
5. Secure the openings with toothpicks to prevent the stuffing from falling out during cooking.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
7. Sear the chicken for 2-3 minutes on each side, or until golden brown, to lock in the juices.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove the toothpicks before serving to avoid any accidents.

Unbelievably juicy and flavorful, this Broccoli and Cheese Stuffed Chicken is a surefire way to impress. The melted cheese oozes out with every cut, while the broccoli adds a fresh crunch. Serve it over a bed of wild rice or alongside a crisp salad for a complete meal.

Broccoli and Potato Soup

There’s something incredibly comforting about a bowl of warm soup, especially when it’s as hearty and nutritious as this Broccoli and Potato Soup. I remember the first time I made it on a chilly evening, and now it’s my go-to recipe whenever I need a quick, satisfying meal.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth (adjust salt to taste)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add broccoli florets and diced potatoes to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to simmer.
6. Cover and simmer for 15-20 minutes, or until potatoes are fork-tender.
7. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
8. Stir in heavy cream and season with salt and pepper. Heat through for another 2-3 minutes.

You’ll love the creamy texture and the rich, comforting flavors of this soup. Serve it with a sprinkle of grated cheese or a side of crusty bread for an extra touch of indulgence.

Broccoli with Garlic and Parmesan

Every time I’m in need of a quick, nutritious side that doesn’t skimp on flavor, I turn to this broccoli with garlic and parmesan. It’s a dish that’s saved me on more than one busy weeknight, and I love how the garlic and cheese elevate the humble broccoli to something truly special.

Ingredients

• 1 large head of broccoli, cut into florets (about 4 cups)
• 3 tablespoons olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the broccoli perfectly.
2. In a large bowl, toss the broccoli florets with olive oil, ensuring each piece is lightly coated for even roasting.
3. Spread the broccoli in a single layer on a baking sheet. This prevents steaming and ensures each floret gets nicely roasted.
4. Roast in the preheated oven for 20 minutes, or until the edges are crispy and the stems are tender when pierced with a fork.
5. While the broccoli is roasting, mince the garlic. Adding it later prevents burning and preserves its flavor.
6. Remove the broccoli from the oven and immediately toss with the minced garlic, Parmesan cheese, salt, and pepper. The residual heat will soften the garlic slightly.
7. Serve immediately, garnishing with extra Parmesan if desired. The contrast between the crispy edges and tender stems, with the savory garlic and cheese, is irresistible.

Absolutely nothing beats the crispy, cheesy edges of this broccoli, making it a hit every time. Try serving it alongside grilled chicken or mixing it into pasta for an easy, flavorful upgrade.

Broccoli and Cauliflower Cheese

Sometimes, all you need is a comforting dish that feels like a warm hug, and that’s exactly what this Broccoli and Cauliflower Cheese delivers. I remember the first time I made it; the kitchen was filled with such a cozy aroma that even my picky eater couldn’t resist asking for seconds.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh gives a better crunch)
• 2 cups cauliflower florets (same as broccoli, fresh preferred)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp butter (unsalted to control the dish’s saltiness)
• 1 tbsp all-purpose flour (for thickening the sauce)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp nutmeg (a little goes a long way)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Steam the broccoli and cauliflower florets for 5 minutes until just tender but still crisp. Tip: Don’t overcook; they’ll bake further in the oven.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1 minute until golden.
4. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Tip: Keep the heat medium to prevent burning.
5. Add the garlic powder, nutmeg, salt, and pepper, stirring until the sauce thickens, about 3 minutes.
6. Remove the saucepan from heat and stir in 1.5 cups of cheddar cheese until melted and smooth.
7. Combine the steamed vegetables and cheese sauce in a baking dish, topping with the remaining 0.5 cups of cheddar cheese.
8. Bake for 20 minutes until the top is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.

Just out of the oven, this dish boasts a creamy interior with a slightly crispy top, making every bite a delightful contrast. Serve it alongside a crisp salad or as a hearty side to roasted meats for a meal that’s sure to impress.

Broccoli and Shrimp Stir Fry

Zesty flavors and quick cooking times make this Broccoli and Shrimp Stir Fry a weeknight favorite in my house. Just last week, I whipped this up when my cousin dropped by unannounced, and it was a hit—proof that delicious doesn’t have to mean complicated.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 cups broccoli florets (fresh or frozen, no need to thaw)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds to avoid burning.
3. Increase heat to high, add shrimp to the skillet, and cook for 2 minutes per side until pink and opaque.
4. Add broccoli florets to the skillet, stirring to combine with the shrimp and garlic.
5. Pour soy sauce over the mixture, then season with salt and black pepper, stirring to evenly distribute the flavors.
6. Cook for an additional 3-4 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.

Juicy shrimp and crisp-tender broccoli come together in a garlicky, slightly spicy sauce that’s irresistible over a bed of steamed rice or noodles. For an extra crunch, sprinkle with sesame seeds before serving.

Conclusion

Many of these 20 delicious broccoli recipes are not only easy and quick but also packed with flavor and nutrients, making them perfect for busy home cooks. We hope you find new favorites to add to your meal rotation. Don’t forget to leave a comment sharing which recipes you loved and pin this article on Pinterest to spread the broccoli love!

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