Baked Broccoli Recipes

BAKED PARMESAN BROCCOLI

Steps:

• Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli., Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper. Pour over broccoli. , In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top., Bake, uncovered, 15-18 minutes or until heated through.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

BROCCOLI CHEESE BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

BAKED BROCCOLI

Steps:

• Cut broccoli into "trees" (stalks and florets together) then cut trees in half.
• Put broccoli on baking sheet and drizzle with olive oil. Salt and pepper to tase.
• Bake at 350 degrees for about 15 minutes or until tender.
• Take out of oven and sprinkle parmesan cheese over top and bake again until cheese is bubbly.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

CHEESY BAKED BROCCOLI

Steps:

• Preheat oven to 375°. In a large oven-proof skillet over medium heat, melt butter with olive oil. Add broccoli and season with salt and pepper. Cook until bright green and crisp tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour heavy cream over broccoli then top with mozzarella, Gruyere, Parmesan and red pepper flakes. Bake until cheese is bubbly and broccoli is tender, about 10 minutes. (If your cheese won't brown, heat under the broiler, 1 minute).
• Serve immediately.

BAKED BROCCOLINI

Steps:

• Preheat oven to 425°. Place Broccolini in a greased 15x10x1-in. baking pan. Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat., Bake, uncovered, 10-15 minutes or until tender, stirring occasionally.

BREADED BAKED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt, and pepper and set aside.
• Beat the eggs together and set aside.
• Spread the panko into a cookie sheet and place into the oven for 2 minutes or until lightly toasted. Set the timer so you don't burn them!
• Remove the panko from the oven. Dip each floret in the egg wash, then in the breadcrumbs, and place on a cookie sheet. Place in the oven on the center rack and roast until the broccoli is tender, 8 to 10 minutes.