Tenderstem broccoli is a versatile vegetable rich in vitamins C, K, and fibre, but boiling it can leave it tasting bland and soggy. Luckily, there’s a simple cooking technique that elevates its flavour without much effort. By swapping out boiling for roasting, you can turn this humble green vegetable into a delicious side dish.
A chef at Effortless Foodie said that tenderstem broccoli can be crispy and flavourful by adding just garlic and Italian herbs. They added: “There’s minimal prep and only a handful of ingredients involved in making this easy vegetable side dish. But best of all, it’s on the table in under 25 minutes.”
Ingredients
This recipe for garlic-roasted tenderstem broccoli from the Effortless Foodie takes 23 minutes to make and will serve up to four people (or discover how one Mexican spice can elevate broccoli by clicking here).
- 250g of tenderstem Broccoli
- One tablespoon of olive oil (Use extra-virgin olive oil for the best flavour)
- ¼ teaspoon of garlic Powder or granules (fresh garlic would burn)
- ½ teaspoon of Italian herbs, or dried thyme
- Sea salt to taste
- Pepper to taste
Method
Before you begin cooking, preheat your oven to 180°C (160°C for fan ovens or gas mark 4), ensuring it reaches the correct temperature before roasting.
While the oven heats, arrange the tender-stemmed broccoli evenly on a baking sheet, spreading it out so it roasts perfectly.
Next, trickle olive oil over the broccoli, making sure each piece is lightly coated. Then, sprinkle over the Italian herb seasoning, garlic powder, and a generous pinch of salt and pepper to taste.
Once seasoned, place the tray in the preheated oven and roast the broccoli for 15 to 20 minutes, or until the stalks are tender and the edges are beginning to crisp.
Keep an eye on them toward the end of cooking to avoid over-roasting.
Tenderstem broccoli is very versatile. The chef has shared their recommendations on what mains they would serve with this side dish.
They said: “Serve it as a side dish with slow-cooker lamb breast, sausage casserole, easy cheesy pasta, Quorn sausage traybake, and baked cornflake chicken nuggets.”