Broccoli often gets a bad rap for its flavour – but the real culprit isn’t the veg itself – it’s how we’re cooking it. Boiling broccoli is a common method, but it’s not the best choice as overdoing it can intensify the natural sulphur compounds, leaving you with soggy, bitter-tasting broccoli that’s lost its nutritional punch.
But there’s a better way, according to Nagi, the culinary expert behind RecipeTin Eats, who swears by roasting your broccoli instead. Nagi say: “This is insanely simple to make, but it’s the best broccoli recipe ever! I call it ‘magic broccoli’ because it is magic how a little roasting and a drizzle of lemon juice and parmesan can transform broccoli.
“Roasting is the key here. Roasted broccoli has a flavour that puts plain steamed broccoli to shame! It sweetens it, you get caramelisation, crunchy edges, and it sucks up the flavour of the lemon juice.
“And when you finish it off with a little parmesan. It’s just so damn good!” Nagi insists that roasting broccoli is “not much more effort” than boiling or steaming, and it “tastes better” done this way.
Fire up your oven to 220C/200C Fan/ Gas Mark 7 and get ready to transform your broccoli into a tasty treat. Start by breaking it down into manageable florets and piling them onto a baking tray.
Don’t bin the thick stem just yet! It packs a punch of “terrific flavour”, just like the smaller stems on each floret, reports the Express. Peel off the outer layer – use a veg peeler or prop it up and slice it with your knife – then chop and add it to the mix, or save it for another recipe.
Next, drizzle a modest amount of extra virgin olive oil all over your broccoli, and sprinkle some minced garlic, salt, and pepper for extra oomph. Toss it about until the broccoli pieces are evenly coated and lay them out flat on the tray – don’t overcrowd.
You don’t need a load of oil to roast broccoli, especially when you add a squeeze of lemon and some parmesan at the end.
Stick the broccoli in the oven for 20-25 minutes, or until the florets develop a slightly crispy, golden tip. The perfect “tender crisp” texture is what you’re aiming for – not soggy and limp, just nicely cooked through.
Once the timer goes off, pull out the broccoli and quickly drizzle over some fresh lemon juice, grated zest, and a sprinkle of parmesan. Stir it all together, then slide it onto a plate and add an extra parmesan sprinkle for good measure.
That’s when the magic happens – the lemon juice gives roasted broccoli a deliciously sweet and zesty kick that’s pure perfection.
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