Asian Roasted Broccoli Recipe - Self Proclaimed Foodie (2024)

FAQs

How do you roast broccoli without it getting soggy? ›

Easy Roasted Broccoli Recipe Tips

After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp. Don't be afraid of the salt. No one loves bland broccoli, so salt yours generously.

Don't Crowd the Pan.

If the florets are too close, they will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together.

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

Trim stems off broccoli and cut into even sized florets. In a bowl toss broccoli with with avocado oil or ghee, garlic, sea salt, and pepper and place on baking tray. Roast broccoli 25-30 minutes, or until stems and heads are lightly browned and crisped. Remove from oven and eat immediately.

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

Make sure you don't use more water, otherwise the broccoli will boil rather than steam, making for soggy results. Add your broccoli to the skillet and cover it with a lid. Cook until the broccoli reaches your desired level of tenderness, about 3 to 5 minutes.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!

Great Spice and Herb Pairings for Broccoli and Broccolini

Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

Why does restaurant broccoli taste so good? ›

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

Removing Cabbage Worms with Salt Water

If you're making organic or home-grown broccoli, you may be concerned about worms in the florets. To be safe, soak the florets in a brine solution. Worms tend to live in the florets, where there are plenty of places to hide.

Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.

While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems.

Roasting or baking does not have a significant effect on most vitamins and minerals, except for B vitamins.

The problem, explains cookbook author Liz Moody, is one of hydrophobia (though she does not use that term). When you coat frozen florets and stems in cooking oil, you repel and trap the melting water on the broccoli, giving it nowhere to go. This water then steams the vegetable and prevents it from getting crispy.

Once tender, carefully pour the florets back into the cleaned colander over the sink to drain. Leave the broccoli in the colander to steam for another minute before serving; this helps stop the broccoli going soggy.

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!