Looking for delicious, easy ways to add broccoli to the dinner table? Here are some amazing and simple broccoli recipes that you are sure to love + our favorite broccoli tots recipe!
I feel like broccoli gets kind of a bad wrap, TNNers. People often poo-poo it and kids wrinkle their noses up at it! And I get it. It took me a while to learn to love broccoli. And helping my daughter to eat and enjoy broccoli was a huge step in me creating the veggie-loaded approach.
Does this sound like you? Or maybe your family? I totally get you and am here to say that HOW you serve up broccoli makes all the difference in learning to love it! And I truly think you will…just like me and my family have. All it takes is some seriously delicious broccoli recipes to make. And I have more than a few to help you out on your broccoli-lovin’ journey.
When is broccoli in season?
Broccoli is one of those veggies that is pretty easy to find and usually available on year long. However, like any produce, it is extra delicious when it is at its peak in its growing season. Broccoli is in season from early October until early May.
How to select broccoli at the store.
- When buying broccoli, look for crowns that have small, tightly bunch buds that are green.
- The leaves of the broccoli should be dark green and crisp.
- The stem of the broccoli should be firm.
- If the florets are starting to open it up, it means that the broccoli is on the older side.
- If you see that the broccoli buds are starting to turn yellow, it means the broccoli is starting to go past its prime.
How to store fresh broccoli
Fresh broccoli should be kept in the fridge. Avoid putting it in any air-tight containers, but rather give it a little sprinkle of water and place it in your crisper until you are ready to cook it. Like most produce, broccoli is best enjoyed sooner verse later, but if you can store it in your fridge for up to 4 days. Watch your broccoli for signs of going bad, such as yellowing buds and a rubber stem.
Can I use frozen broccoli in these recipes?
In most cases yes, but be sure to adjust your exceptions of broccoli texture when swapping frozen broccoli for fresh.
Frozen broccoli has been picked at its peak of freshness, blanched, and flash frozen to retain flavor and nutrients. It is a wonderful option to keep on hand for convenience and is often most cost efficient than buying fresh broccoli out of season.
However, since frozen broccoli has been blanched and frozen, water is naturally drawn out of the green veggie and frozen broccoli is often very soft after cooking.
If you are looking for a crisp broccoli in your dishes, use fresh. If you are open to a soft veggie in your dish, frozen broccoli is a great option.
Delicious Broccoli Recipes + Broccoli Tots
- food processor
- 3 cups fresh or frozen broccoli florets
- 2 large eggs
- 1/4 tsp onion powder
- 1/2 cup grated cheddar cheese or grated parmesan cheese
- 2/3 cup almond or oat flour
- 1 tbsp Italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- Preheat the oven to 400°F. Grease a large baking sheet with a little thin oil or line with parchment paper and set aside.
- Steam broccoli for 5 minutes and then rinse with cold water to
stop the cooking process. Let broccoli drain very well. You can use towels or a strainer for this.
- Run broccoli through your food processor with your “S” blade
until finely chop. Alternatively, you can finely chop the cooked broccoli by hand.
- In a large bowl, combine broccoli with remaining ingredients. Mix
- Using a heaping tablespoon or small cookie scoop, portion out the broccoli mixture into small balls. Gently press the balls into a tot shape. Place on your prepped baking sheet.
- Bake for 20-25 minutes or until golden brown on top, being sure to flip the tots half
way through baking. Remove from the oven and enjoy hot with ketchup, ranch dressing, or another of your favorite dipping sauces.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!