Learning to Love Broccoli

January 28, 2014 – Winter is the perfect time to load up on broccoli. These green veggies grow in abundance this time of year, even in many colder climates, so we love to “stalk up” and test out different recipes. Broccoli contains cancer-fighting antioxidants, and cooked broccoli offers more vitamin C than an orange! Not to mention, broccoli is super family-friendly since it looks like little green trees.

How to Choose It
Look for broccoli heads that have tight, deep green florets and firm stalks. Note: darker florets will have more beta-carotene and Vitamin C. Yellowing florets are old.

How to Store It
Store broccoli in the crisper drawer in the refrigerator, either whole or chopped up. Don’t rinse until just before use to maintain freshness as long as possible.

How to Use It
There are so many different ways to prepare broccoli (beyond steaming it) to impart or add delicious flavors. Don’t toss the stalks – just peel, chop and cook them along with the florets.

One of our favorite recipes is a simple Roasted Broccoli. It couldn’t be easier. Make it kid-friendly by omitting the red pepper flakes. We like to serve it with roasted or grilled chicken breast and whole wheat spaghetti.

Roasted Broccoli
Total Time: 30 minutes
Servings:  4

1/8 tsp. Stonemill Essentials Iodized Salt
1/4 tsp. Stonemill Essentials Ground Black Pepper
1 lemon, zested and juiced
1/4 tsp. Stonemill Essentials Crushed Red Pepper
1 tsp. Stonemill Essentials Italian Seasoning
2 tbsp. Carlini Extra Virgin Olive Oil
2 heads broccoli, stemmed and sliced

Preheat oven to 400°.

In a large bowl, combine salt, pepper, lemon zest, lemon juice, crushed red pepper, Italian seasoning and olive oil.  Toss sliced broccoli with seasoning.

Place broccoli on a parchment-lined baking sheet and roast in oven for 20 minutes or until fork tender.

Recipe Courtesy of Chef Jonathan, ALDI Test Kitchen

What’s your favorite recipe featuring broccoli? Share in the comments!

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