Broccoli Recipes & Ideas

It's primed for cookout season.

This five-ingredient, sheet-pan dish gets its standout flavor from Spanish chorizo.

Your new favorite finger food.

The secret to the luxurious texture? Cauliflower and potatoes!

Guaranteed to become your go-to side dish.

A simple side you'll turn to again and again.

If you like roasted broccoli, you'll love it from the air fryer.

It's like mac and cheese ... but better.

My daughter and I ate almost an entire batch together for dinner one night, and I won’t be surprised if you do, too.

Down to the buttery breadcrumb topping.

If you adore the creamy savoriness of fettuccine Alfredo, consider adding Vietnamese garlic noodles to your repertoire.

Thanks to a seasoned panko coating, each and every bite is packed with bold flavor.

Savory, sweet, crunchy, hearty — this make-ahead salad has it all!

Two words: whipped ricotta.

For all you everything bagel seasoning lovers.

Pair it with steamed rice and you've got the perfect weeknight meal.

I was staggered by how this soup became something far more than the sum of its humble parts.

Boiled vegetables get a bad rap for being too soft and flavorless, but butter bath boiling changes all that.

The best of broccoli-cheddar soup and mac and cheese, all in one dish.

They're cheap, fast, and endlessly riffable.

This trick will turn you into a broccoli rabe believer.

This upgraded twist on the classic boasts long-grain and wild rice and a delicious homemade cheese sauce.

Roasting broccoli with Pecorino and black pepper makes it seriously delicious.

Beans on toast! Beans on toast!

Your taste buds are going to have to try to keep up.

I could happily eat it every single day.

It's virtually foolproof.

All the broccoli basics for your favorite lil tree.

This sheet pan dinner is crispy, vibrant, and oh-so green.

This veggie-packed pasta really, truly wows.

Whether you're starting with a head of fresh broccoli or a bag of the frozen stuff, there is no shortage of what this stalky green vegetable can do.

Lemon cream sauce is the answer to your weeknight woes.

If you're throwing away the stems, you're doing it wrong.

With toasted almonds, red chili flakes, and Pecorino cheese, this roasted broccoli recipe is something everyone will love.

I’m always looking to make quick and easy weeknight meals, but especially on Mondays, when it’s still sinking in that the weekend is over. Tempting as it is to order takeout and sulk, I’ve found it’s much more rewarding to cook something at home and kickstart a week of eating healthy homemade meals.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. The last few weeks of the year were just a blur of beef, bone marrow, and a bȗche de Noël the size of an actual tree.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. After Thanksgiving and the whole general holiday eating period around it, I can practically hear my body screaming, “Vegetables! Give me vegetables!

Dinner decisions get doubly fraught come November. Time is in a crunch, but the dreary weather demands comfort food. The impending holiday season and its accompanying endless buffets and stacks of superlative sweets call for an eye toward healthfulness, but the cravings cry for heartiness. But every once in a while, we come across a dish that fits perfectly for a late-fall evening. This one is full of quinoa, cheese, and broccoli — and it cooks in a single pot to boot.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Whenever I have to spell the word broccoli, I involuntarily sing a song from the widely un-acclaimed, 2003 Eddie Murphy film, Daddy Daycare, that likely no one remembers except for me.

It's all about the extra-high heat.

On busy weeknights when the family comes home and you only have a short while between basketball practice or your evening grad school class, you want comfort and you want it in a hurry. That said, you also want a meal that everyone will eat without complaining because sometimes life is more simple with less whining.

If you want a grilled vegetable side dish that might potentially outshine any meaty main it's served next to, this recipe is it.

Bringing a side dish to cookouts (and really any potluck) always feels a little bit like Thanksgiving dinner for me. I’m itching to go off-script, to prepare something new, exciting, and adventurous, while the rest of the family wants nothing but the classics. This slaw is the compromise where everybody wins. It ditches the standard shredded cabbage for a duo of crunchy chopped florets for a fresh spin. It’s an instant hit with this broccoli- and cauliflower-loving crowd!

In my never-ending quest to get my children to eat more green vegetables, I discovered the best broccoli sub sandwich that not only works as a quick and easy vegetarian dinner option, but also works as a tasty sub to serve at parties. Garlicky roasted broccoli is already a dinner staple that my kids love. Partnering it with tangy feta cheese, a special sauce (read: doctored-up mayo), and crunchy fried onions, this staple becomes more than just broccoli on a sub roll.

Remember that jar of green curry paste you bought for that one recipe you never made? Well, tonight it’s going to be the key to one of the most delicious vegetarian recipes you can make when you’re in a hurry. Take a cue from a favorite Thai takeout dish and make a fragrant green curry filled with tender cubes of tofu and broccoli, all in a coconut milk sauce layered with hints of pungent garlic, ginger, and fresh basil.

Roasted broccoli is a dinner staple in our household. It’s one of the easiest ways to get some greens on our plates — especially on those nights when our dinner timeline is particularly tight. I can grab a bag or two of frozen broccoli and we can eat as we normally do, but with a fraction of the prep. Since we eat it so regularly, I’ve tried plenty of variations on roasted broccoli. To date, this sesame-ginger roasted broccoli is my family’s favorite.

Any dish that falls into the make-ahead category for Thanksgiving deserves an extra gold star, which is exactly the case for this vegetarian beans and greens gratin. You can assemble this side dish up to two days in advance and tuck it away in the fridge until Thursday rolls around. This dish also brings a lighter touch when it comes to the cream and cheese — although not at the sacrifice of flavor.

Watch the video to learn how to make this easy side dish.

Crisp, cheesy crackers are here to finally give broccoli the snack-time cred it truly deserves. In turn, broccoli makes classic cheddar crackers a smart snack you can really feel good about. I’m sure most of us would agree we’d love to get more veggies in our diet. It can usually feel easier said than done, but this is one time it really is easy. Inspired by the flavors of broccoli-cheddar soup, these crackers instantly become a smarter snack with the addition of frozen broccoli.

My secret weapon for chicken is a combination of maple syrup and mustard. These two condiments are always found in my refrigerator; they’re perfect for glazing wings or making an easy sauce for juicy chicken thighs. So what are you waiting for? Your skillet dinner awaits. Maple-mustard sauce does need a few more ingredients to really balance out the strong flavors. I like a combination of Dijon and some whole-grain mustard, since whole-grain adds some texture and pop.

In the grand pantheon of roasted vegetables, I feel that broccoli is king. Reviled by picky toddlers and neglected by snacking party-goers, here is a vegetable that is absolutely redeemed by the power of a hot oven. The tough stems turn tender, the tree-like tops turn crispy, and the color goes from dull and boring to a brilliant, appetizing emerald green. All hail King Broccoli.

This barley bowl did not initially elicit excitement — my husband later described it as “unassuming”— but like so many grain bowls before it, this meal is more than the sum of its grains and vegetables. The details make all the difference.

I’ll admit that when I plan meals, the sides are often an afterthought. And by “afterthought,” I mean that I’m scrambling to find a simple yet interesting side dish to throw together in a hurry while dinner is cooking. A tall order, I know — but with this quick-roasted Broccolini, it’s one that can be easily solved with just a handful of ingredients. Not to be confused with its thicker, fuller, and more bitter cousin broccoli, Broccolini is a milder vegetable.

We’ve all been told to eat more lentils — whether it was that old saying that “They’ll make you smarter!” or modern health experts praising the power of legumes. You may have already experimented with using lentils to make terrific soups, stews, and salads, but how about a dish that more closely resembles risotto, with flavors cooked into the lentils much like rice?

One of the great uses of a cast iron skillet is creating that summer-time grill flavor all year long and in the convenience of your kitchen. These skillets are magic makers, and can help us get the kind of even, high heat that’s great for deeply searing vegetables — even when there’s still snow on the ground. I always have broccolini in my fridge this time of year because it makes such a quick weeknight vegetable side dish.

I had a rather gluttonous weekend: full of various cured meats, desserts, and wine. Now that I’m feeling a bit sluggish, I’m craving something on the healthier side, full of flavor and good vegetables. This summer-y dish totally fits the bill! I love the textural combination of broccoli, tofu, and avocado, tied together with a sweet lemon curry sauce. I also love that this vegetarian recipe is done entirely on the grill. Move over, meat. You got some competition.

The question, “What are we having for dinner?” is quite often followed closely by, “What are we having with dinner?” Roasted vegetables are one of our favorite answers to the question of the quick weeknight side dish, and my latest pick for roasted goodness is broccoli. This recipe takes just a few minutes to throw into the oven and it emerges toasty around the edges and garlicky and a little spicy, if you like. I have strong feelings about cooked broccoli.

Watch this video to learn how to trim it down to bite-sized pieces, along with five ways to cook it up.