Best 10 Herbed Broccoli Recipes

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**Savory Herbed Broccoli: A Medley of Flavors for a Wholesome Side Dish**

Broccoli, a vibrant green vegetable, takes center stage in this delectable recipe, transformed into a savory and aromatic dish that complements any main course. This versatile side dish boasts a medley of herbs that infuse each tender-crisp floret with a burst of flavor. Whether you prefer the classic combination of garlic and lemon or the vibrant zest of Dijon mustard, this recipe offers variations to suit diverse palates. For a touch of warmth, cayenne pepper adds a subtle kick, while toasted almonds lend a satisfying crunch and nutty flavor. With its vibrant color and irresistible aroma, herbed broccoli promises to elevate your dining experience.

**Recipe Variations:**

1. **Classic Garlic and Lemon:** This timeless combination of garlic and lemon imparts a bright, zesty flavor to the broccoli. Simply sauté minced garlic in olive oil until fragrant, then add the broccoli florets and cook until tender-crisp. Finish with a squeeze of fresh lemon juice and a sprinkle of salt and pepper.

2. **Dijon Mustard and Herbs:** For a tangy and savory twist, incorporate Dijon mustard into the mix. Combine Dijon mustard, olive oil, minced garlic, and a blend of dried herbs such as thyme, rosemary, and oregano. Toss the broccoli florets in this flavorful marinade, then roast in the oven until tender and caramelized.

3. **Cayenne Pepper and Toasted Almonds:** If you enjoy a touch of heat, add a pinch of cayenne pepper to the sautéed broccoli. For an extra layer of texture and flavor, toast sliced almonds in a separate pan until golden brown. Sprinkle the toasted almonds over the cooked broccoli before serving.

4. **Vegan Herbed Broccoli:** To create a vegan version of this dish, substitute olive oil for butter and use vegetable broth instead of chicken broth. Follow the same cooking instructions as the classic recipe, and enjoy a delicious and nutritious vegan side dish.

With its versatility and customizable flavors, herbed broccoli is a must-try recipe that promises to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD



Creamy Herbed Chicken and Broccoli Pasta Salad image

Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast
2 cups bite-sized broccoli florets
8 ounces dried penne
1/2 cup jarred roasted red peppers, drained and chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

HERBED BROCCOLI MASHED POTATOES



Herbed Broccoli Mashed Potatoes image

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 9

Kosher salt
1/2 head broccoli, cut into florets
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

BROCCOLI IN HERBED BUTTER



Broccoli in Herbed Butter image

This economical side dish dresses up a plain vegetable to make it extra special for your family.-Norma Apel, Dubuque, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 pound fresh broccoli, cut into spears
2 tablespoons butter
1-1/2 teaspoons lemon juice
1-1/2 teaspoons finely chopped onion
1/4 teaspoon salt, optional
1/8 teaspoon each dried thyme, marjoram and savory

Steps:

  • Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.

Nutrition Facts : Calories 51 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

BROCCOLI GRATIN WITH HERBED CREAM CHEESE



Broccoli Gratin with Herbed Cream Cheese image

We love broccoli and, combined with cheese, it tastes extra yummy.

Provided by Ursel

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 4

Number Of Ingredients 9

1 head broccoli, broken into florets
1 cup vegetable broth
1 (6.5 ounce) package herb and garlic-flavored cream cheese
3 tablespoons heavy cream
½ teaspoon Italian seasoning, or to taste
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup grated Cheddar cheese, or as needed
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Combine broccoli and vegetable broth in a pot and cook over medium heat until broccoli is almost tender, about 5 minutes. Remove with a slotted spoon, drain, and add to the casserole dish.
  • Combine cream cheese, cream, and a few tablespoons of the vegetable broth from cooking the broccoli. Season with Italian seasoning, salt, pepper, and nutmeg. Distribute cream cheese mixture on top of the broccoli. Sprinkle with Cheddar cheese and butter pieces.
  • Bake in the preheated oven until cheese is melted and golden brown, about 45 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 10 g, Cholesterol 93.2 mg, Fat 31 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.4 g, Sodium 598.3 mg, Sugar 3 g

BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS



Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs image

Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.

Provided by Manami

Categories     Lemon

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter, cut into pieces
2 tablespoons unsalted butter, cut into pieces
1 slice sourdough bread, crust removed, bread torn into pieces (about 2 ounces)
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
salt
fresh ground pepper
1 1/2 lbs broccoli, peeled and cut lengthwise into long thick florets
2 large egg yolks
1 tablespoon boiling water
1 tablespoon fresh lemon juice (not the bottled stuff)
Tabasco sauce
1 tablespoon chopped mint
1 teaspoon chopped mint
1/2 teaspoon coarsely chopped thyme

Steps:

  • Preheat the oven to 450°F
  • In a small saucepan, melt the butter over low heat.
  • Skim off the foam from the surface of the butter.
  • Remove from the heat.
  • In a food processor, pulse the bread to coarse crumbs.
  • Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
  • Bake for about 2 minutes, until golden brown.
  • On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
  • Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
  • Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
  • In a stainless steel bowl, mix the egg yolks with the boiling water.
  • Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
  • Remove from the heat.
  • Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
  • Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
  • Whisk in the mint and thyme.
  • Transfer the broccoli to a platter; pour the hollandaise sauce on top.
  • Sprinkle with the bread crumbs and serve.

HERBED BROCCOLI



Herbed Broccoli image

Garlic, herbs and tomatoes jazz up a super-simple veggie dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh broccoli
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
2 plum (Roma) tomatoes, seeded, chopped

Steps:

  • Cut broccoli into flowerets; cut stems into 1x1/2-inch pieces (4 cups). In 10-inch skillet, heat 1 inch water to boiling. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.
  • In same skillet, heat oil over medium heat. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

HERBED BROCCOLI SPEARS



Herbed Broccoli Spears image

Our Test Kitchen shows that chopped tomato and a few simple seasonings are all you need to make broccoli a taste sensation for special-occasion suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 pound fresh broccoli, cut into spears
1 medium tomato, chopped
1 garlic clove, minced
1/2 teaspoon onion salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon olive oil

Steps:

  • Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , In a skillet, saute the tomato, garlic, onion, salt, basil and oregano in oil for 1 minute or until heated through. Drain broccoli; top with tomato mixture and stir gently.

Nutrition Facts :

HERBED BROCCOLI



HERBED BROCCOLI image

Number Of Ingredients 6

1 pound fresh broccoli florets
2 tbsp. butter or margarine
1 1/2 tsp. lemon juice
1 1/2 tsp. minced onion
1/4 tsp. salt
1/8 tsp. each dried thyme, marjoram and basil

Steps:

  • Cook until the broccoli is crisp tender. Melt the butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add the butter mixture; stir to coat. You can use fresh minced herbs as well, just double the amount.

HERBED ALASKA POLLOCK AND BROCCOLI RECIPE



Herbed Alaska Pollock And Broccoli Recipe image

Provided by á-174942

Number Of Ingredients 6

1 package frozen broccoli spears - (10 oz)
2 pollock fillets - (3 to 5 oz ea) thawed if necessary
2 teaspoons olive oil
1/8 teaspoon dried oregano crushed
1/8 teaspoon dried thyme crushed
1 tablespoon minced fresh parsley

Steps:

  • Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.

HERBED BROCCOLI



Herbed Broccoli image

Garlic, herbs and tomatoes jazz up a super-simple veggie dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh broccoli
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
2 plum (Roma) tomatoes, seeded, chopped

Steps:

  • Cut broccoli into flowerets; cut stems into 1x1/2-inch pieces (4 cups). In 10-inch skillet, heat 1 inch water to boiling. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.
  • In same skillet, heat oil over medium heat. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Choose fresh, vibrant broccoli: Look for broccoli crowns that are deep green in color, with tightly closed florets. Avoid broccoli that has yellowing or wilted florets, as this indicates that it is not fresh.
  • Cut the broccoli into uniform florets: This will ensure that they cook evenly. If the florets are too large, they may not cook through properly, while if they are too small, they may overcook and become mushy.
  • Blanch the broccoli before roasting: This step helps to preserve the broccoli's鮮豔green color and crisp texture. To blanch the broccoli, simply submerge it in boiling water for 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking process.
  • Use a variety of herbs and spices to flavor the broccoli: This will add depth and complexity to the dish. Some good options include garlic powder, onion powder, paprika, chili powder, and thyme.
  • Roast the broccoli until it is tender-crisp: You want the broccoli to be slightly tender, but still have a little bit of a bite to it. Overcooking the broccoli will make it mushy.
  • Serve the broccoli immediately: Roasted broccoli is best served fresh out of the oven. If you need to make it ahead of time, you can store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted broccoli is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. With its vibrant color and crisp texture, roasted broccoli is a surefire crowd-pleaser.

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