If there’s one complaint I hear over and over from Foodlets readers, it’s about getting kids to eat more vegetables. And to that I have one piece of tried-and-true advice: Roast them. I’ve roasted carrots, Brussels sprouts, cauliflower, asparagus and now broccoli. It’s so easy and so delicious; I can’t believe I haven’t tried it before. Here’s what you do: Slather a few cups of broccoli florets with olive oil, sprinkle with sea salt and roast in a hot oven (around 400 degrees F).
When the edges are crispy, but the centers still soft, you know it’s done. Encourage anyone who’s had a bad broccoli experience in the past to try just one bite. They may not immediately become a fan, but over time, this is the recipe that’ll win ‘em over.
Get the full recipe for Roasted Broccoli here.
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To you, broccoli is a vegetable. To your kids — and antibroccoli peers — it’s nothing but a no-go. But let’s be real, are we surprised that so many broccoli aversions exist? When soggy steamed broccoli is the go-to move on many dinner tables, it’s a no-brainer. It takes more than a simple steaming for its true colors to come through. And now that it’s in season, you can get your serving of better-than-ever broccoli by bringing it into your main courses.
Food Network Magazine’s Chinese Beef With Broccoli, complete with oyster sauce and white rice, takes the takeout to your stovetop. Their Bacon and Broccoli Rice Bowl has a few twists, packing fresh cilantro, pickled jalapenos and, yes, bacon into an Asian-style dish.
For a Tupperware-bound lunch, cook up a cold Chicken, Broccoli and Cherry Tomato Fusilli. And, if we’re still talking pasta, check out Food Network Magazine’s Pasta With Roasted Broccoli and Almond-Tomato Sauce (pictured above).
Get more broccoli recipes from family and friends
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches.
Classic pairings like peanut butter and jelly, cheese and crackers and spaghetti and meatballs always get recognition, but what about a savory combo that’ll send your taste buds soaring? Broccoli and cheddar are not only meant for each other, but they also add full-bodied flavor to soups, frittatas, potatoes and even casseroles.
Vibrant, emerald-green broccoli — a cabbage relative — reaches its peak in the coming months, so take advantage of the veggie’s vitamin A, C, iron and calcium before the doldrums of winter set in.
Start off with hearty Almost-Famous Broccoli-Cheddar Soup (pictured above) from Food Network Magazine. Sharp white and yellow cheddar cheeses make fresh broccoli florets pop, while a sourdough bread bowl is perfect for sopping up every last drop. If you’d rather eat your broccoli without a spoon, try the magazine’s Broccoli-Cheddar Potatoes. Load potatoes high with broccoli, bacon and spinach, then add a dollop of sour cream on top for a symphony of flavor.
More broccoli recipes from our friends and family »