Best 13 Marinated Broccoli Recipes

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**Marinated Broccoli: A Medley of Crunchy, Tangy, and Healthy Delights**

Broccoli, a cruciferous vegetable, takes center stage in this culinary adventure, where it undergoes a delightful transformation through the power of marinating. This versatile vegetable, often relegated to the sidelines, emerges as a vibrant and flavorful protagonist in these recipes.

From the classic tang of a vinegar-based marinade, which imparts a crisp and refreshing character, to the aromatic embrace of an Asian-inspired marinade, which awakens the senses with a symphony of ginger, garlic, and soy, these recipes elevate broccoli to new heights of culinary artistry.

Each marinade infuses the broccoli florets with unique flavors, creating a medley of dishes that cater to diverse palates. Whether you prefer the tangy zing of lemon and herbs, the smoky warmth of paprika and chili, or the sweet and savory harmony of honey and mustard, there's a marinade here to satisfy your cravings.

These marinated broccoli recipes offer a delightful twist to the traditional vegetable side dish, transforming it into an extraordinary culinary experience. Get ready to embark on a journey of flavors, textures, and aromas, as you explore the diverse world of marinated broccoli.

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

MARINATED BROCCOLI-CAULIFLOWER SALAD



Marinated Broccoli-Cauliflower Salad image

My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

1 small bunch broccoli, cut into florets
1 small head cauliflower, broken into florets
1/2 pound sliced fresh mushrooms
1 small red onion, halved and sliced
1/2 cup canola oil
1/4 cup sugar
2 tablespoons cider vinegar
3/4 teaspoon onion salt
1/2 teaspoon paprika

Steps:

  • In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

Nutrition Facts :

SIMPLE MARINATED BROCCOLI



Simple Marinated Broccoli image

My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.

Provided by Jody C.

Categories     Side Dish     Vegetables     Broccoli

Time 3h10m

Yield 6

Number Of Ingredients 4

½ cup olive oil
¼ cup red wine vinegar
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
3 heads broccoli, cut into florets

Steps:

  • Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  • Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g

MARINATED BROCCOLI



Marinated Broccoli image

This festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

4 teaspoons olive oil
1 tablespoon water
1 tablespoon white wine vinegar
1-1/2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
2 cups fresh broccoli florets
2 tablespoons chopped sweet red pepper

Steps:

  • In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 119 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 315mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

DILL-MARINATED BROCCOLI



Dill-Marinated Broccoli image

A co-worker tipped me off to this splashy marinade for broccoli. The longer you wait, the better it gets. Add some fresh cauliflower if you have it. -Tiffony Bush, Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

6 cups fresh broccoli florets
1 cup canola oil
1 cup cider vinegar
2 tablespoons snipped fresh dill
2 teaspoons sugar
1 teaspoon garlic salt
1 teaspoon salt

Steps:

  • Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight., To serve, drain broccoli, discarding marinade.

Nutrition Facts : Calories 79 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER



Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper image

Categories     Garlic     Ginger     Soy     Vegetable     Marinate     Stir-Fry     Low Fat     Vegetarian     High Fiber     Broccoli     Bell Pepper     Healthy     Bon Appétit

Yield Serves 4 as a side-dish

Number Of Ingredients 13

4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion

Steps:

  • Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
  • Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
  • Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

MARINATED CAULIFLOWER AND BROCCOLI SALAD



Marinated Cauliflower and Broccoli Salad image

Found this recipe on the net somewhere and have adapted it to suit our tastes. It continues to be a family favourite to this very day.

Provided by Tryntje

Categories     Cauliflower

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 heads broccoli, broken into flowerettes
1 head cauliflower, broken in flowerettes
1 green pepper
1 red pepper
3 -4 stalks celery
1 onion, finely diced
1/2 cup white wine vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1/2 teaspoon salt
1 1/2 cups olive oil

Steps:

  • Blanch broccoli and cauliflower until just tender.
  • Drain and rinse with cold water.
  • In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
  • In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
  • Boil until the sugar has disslved.
  • Pour the marinade over the vegetables and mix well.
  • Chill overnight before serving.

MARINATED BROCCOLI SALAD



Marinated Broccoli Salad image

Martha Smith relies on bottled salad dressing to flavor this crunchy veggie combination. "A bowlful makes a nice presentation at the table," promises the Rockledge, Georgia cook. "You're the only person who has to know how simple it is to make!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

4 cups fresh broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 bottle (8 ounces) Italian salad dressing
1 teaspoon sugar
3/4 cup chopped walnuts, optional

Steps:

  • In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED BROCCOLI AND CARROT SALAD



Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

Steps:

  • In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
  • Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

MARINATED BROCCOLI-TOMATO SALAD



Marinated Broccoli-Tomato Salad image

This is a wonderful and refreshing salad. I have brought it to work for functions and it always goes fast with people asking for the recipe! The recipe is from a KRAFT magazine a few years ago. Cooking time does not include chilling time.

Provided by Backwoods Foodie

Categories     Onions

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

6 cups broccoli florets, coarsely chopped
1 cup cherries or 1 cup grape tomatoes, halved
1 cup shredded colby-monterey jack cheese
1/2 cup thinly sliced red onion
2 tablespoons sunflower seeds
1/2 cup kraft light raspberry vinaigrette dressing
2 teaspoons Dijon mustard
1 tablespoon sugar

Steps:

  • 1. Combine first six ingredients in a large bowl.
  • 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
  • 3. Refrigerate for 4 hours before serving.

MARINATED BROCCOLI SLAW



Marinated Broccoli Slaw image

Great change from mayo-based slaws! I use a bag of pre-shredded broccoli slaw that includes shredded broccoli stalks, carrots, and red cabbage. But I bet the marinade would be great for a cabbage slaw, too. This gains flavor as it sits--best after a day in the refrigerator, but still good with a few hours to chill. Time does not include chilling. I estimated six servings. Its probably several more than that, but *some* of us had rather large portions.

Provided by Just Garlic

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 bag shredded broccoli, slaw
3/4 cup white vinegar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper (or to taste)
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons prepared mustard
1/2 cup white sugar
2/3 cup vegetable oil

Steps:

  • Empty the bag of shredded veggies into a very large mixing bowl (or Tupperware container, if you're brave enough to simply cap and shake to distribute the marinade).
  • In a small sauce pan, combine the vinegar, salt, garlic powder, pepper (if desired), brown sugar, soy sauce, and mustard. Cover and bring to a boil.
  • Remove from the heat and add the sugar and oil, stirring or whisking to dissolve. (I probably use a bit less than 2/3 cup of vegetable oil--maybe 2/3 cup minus 3 TB? If it tastes a bit strong or you need to stretch the marinade a bit further, use the full amount.).
  • Allow the marinade to cool, then pour over the veggies and mix thoroughly.
  • Refrigerate and enjoy!

Nutrition Facts : Calories 301.1, Fat 24.4, SaturatedFat 3.1, Sodium 614.6, Carbohydrate 20.1, Fiber 0.3, Sugar 19.1, Protein 0.6

MARINATED BROCCOLI



MARINATED BROCCOLI image

Categories     Condiment/Spread     Vegetable     Appetizer     Marinate     Cocktail Party     High Fiber

Yield 6-8 servings

Number Of Ingredients 9

3 lb raw broccoli
1 cup vinegar
1 Tbls. sugar
1 Tbls. dill weed
1 Tbls. Accent MSG (can be left out
1/2 Tbls. salt
1 Tbls. pepper
1 Tbls. garlic powder
1 1/4 cups veg. oil

Steps:

  • Make the marinade as far in advance as yoou wish, however do NOT add broccoli until about 1 hr. before you wish to serve as it will wilt. Trim broccoli so you have just the floweretts and toss with marinade. Refrigerate for about 1 hr before serving. Marinade may be reused.

MARINATED BROCCOLI



Marinated Broccoli image

Make and share this Marinated Broccoli recipe from Food.com.

Provided by Dona England

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup apple cider vinegar
1 tablespoon white vinegar
1 tablespoon dill weed, dried
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 cup canola oil
3 bunches broccoli, cut into bite size pieces

Steps:

  • In a jar with a tight fitting lide, shade the first 6 ingredients until well mixed.
  • Add oil and shake again.
  • Pour over broccoli in non metallic bowl.
  • Toss, cover and marinate 24 hours.
  • Mix several times while marinating.

MARINATED BROCCOLI APPETIZER



MARINATED BROCCOLI APPETIZER image

This really different and delicious appetizer was a nice change at a neighborhood party. Great for the health conscious folks... and so simple to make.

Provided by Diane Davis

Categories     Vegetable Appetizers

Time 5m

Number Of Ingredients 6

1/2 c cider vinegar
1/2 c vegetable oil
1/4 c sugar
1 Tbsp dill weed
1 Tbsp dijon mustard
1 head of broccoli

Steps:

  • 1. Cut broccoli into large crowns, rinsed, and cut into florets with stems.
  • 2. Mix all ingredients in a zip lock bag and marinate overnight.
  • 3. Serve as an appetizer. For dip: add 1 cup mayo, 1/2 cup ketchep, 1 tsp curry powder ..

Tips:

  • Choose fresh, tender broccoli florets for the best flavor and texture.
  • Make sure to cut the broccoli florets into uniform sizes so that they cook evenly.
  • If you don't have time to marinate the broccoli for the full 30 minutes, you can still marinate it for a shorter period of time, even just 15 minutes.
  • To make the marinade, you can use a variety of different oils, vinegars, and herbs. Experiment with different combinations to find one that you like.
  • If you're grilling the broccoli, be sure to preheat your grill to medium-high heat before grilling the broccoli.
  • Cook the broccoli until it is tender-crisp, about 5-7 minutes per side.
  • Serve the broccoli immediately, drizzled with any remaining marinade.

Conclusion:

Marinated broccoli is a delicious and healthy side dish that can be enjoyed as part of a variety of meals. With its vibrant color and slightly tangy flavor, marinated broccoli is a great way to add some extra flavor and nutrition to your next meal.

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