Asian Roasted Broccoli Recipe - Self Proclaimed Foodie (2024)

FAQs

Asian Roasted Broccoli Recipe - Self Proclaimed Foodie? ›

If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate! Don't Throw Away Those Broccoli Stems. Broccoli stems are delicious when roasted too.

If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate! Don't Throw Away Those Broccoli Stems. Broccoli stems are delicious when roasted too.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds. When you want cooked broccoli, steaming or very brief microwaving are excellent choices.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

When roasting broccoli, use avocado oil or ghee. These two cooking mediums have high-smoke points, (and delightful flavors) meaning they won't smoke up your kitchen and oven. In fact, using ghee or avocado oil boosts the healthy fat content of this dish, and makes broccoli's nutrients easier to absorb and utilize.

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.

“To keep broccoli beautifully green and slightly crunchy it's best to boil or steam for just a few minutes. ”

Broccoli is a good calcium source, essential for maintaining strong bones and preventing osteoporosis [19,20]. It also contains vitamin K, which is essential for bone health. Broccoli is low in calories but high in fiber, making it a filling food that can help control weight and promote a healthy metabolism [21].

Does roasting broccoli destroy nutrients? ›

Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.

Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they're also a fantastic addition to all sorts of recipes and a yummy side dish on their own.

It's a great side dish recipe to keep in your back pocket, and goes with just about anything. Roasted broccoli is a healthy side dish with major crowd appeal.

For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies.

After you melt the butter, just drizzle it all over the broccoli florets. And then you're gonna add seasoning of your choice. I used garlic, salt and black pepper. The key now is to use powdered Parmesan cheese.

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.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water. The salt provides a "barrier" against the carbon dioxide, and keeps the chlorophyll green.