Broccoli is often one of the most hated vegetables, but it can be delicious if you ditch boiling it in water and cook it with olive oil instead, according to chef Cathy Roma.
Why Boiling Broccoli Ruins It
Boiling broccoli causes its natural nutty flavor to wash away, as water-soluble vitamins leach out. It also triggers a breakdown process that releases sulfur compounds, making broccoli bitter and giving it an unpleasant cabbage-like odor.
Cathy Roma, cook and founder of What Should I Make For..., explains: "If you've never roasted broccoli before, you're in for a treat. It's a great way to get the family to enjoy their veggies."
Roasting with Olive Oil: The Better Method
Roasting broccoli in the oven with olive oil allows its natural sugars to caramelize, resulting in a crispy texture. The olive oil helps seasoning adhere to the florets, enhancing the overall depth of flavor. This method is largely hands-free and preserves nutrients.
Recipe for Tastier Broccoli
You will need:
- Two heads of broccoli (cut into florets)
- Three tablespoons of olive oil
- One teaspoon of garlic powder
- Half a teaspoon of chilli flakes
- One teaspoon of salt
- One lemon (two teaspoons of lemon zest and one tablespoon of lemon juice)
- Parmesan cheese
Method:
- Preheat the oven to 250°C. Line a baking tray with greaseproof paper or tin foil.
- Trim stems from broccoli, cut into florets, and place in a bowl.
- Add olive oil, garlic powder, lemon zest, chilli flakes, and salt. Toss until evenly coated.
- Spread broccoli on the tray and roast for 20–25 minutes until crispy and golden brown.
- Remove from oven, drizzle with lemon juice, and sprinkle with parmesan cheese. Serve immediately.
This method transforms broccoli into a crispy, flavorful dish that even vegetable skeptics will enjoy.
