Boiling broccoli is the quickest way to ruin its taste and nutritional value, according to a cook who recommends roasting it in olive oil instead. Cathy Roma, founder of What Should I Make For..., says this simple method keeps the vegetable delicious and helps families enjoy their greens.
Why Boiling Ruins Broccoli
Broccoli naturally has a lovely nutty flavour, but boiling washes it away. Many of its vitamins are water-soluble, so they end up in the cooking water rather than on your plate. The boiling process also breaks down the vegetable, releasing sulphur compounds that make it bitter and give off an unpleasant cabbage-like smell.
Roasting in the oven allows the natural sugars in broccoli to caramelise, creating a crispy texture and a sweeter taste. The olive oil helps seasoning stick better, enhancing the overall flavour.
Roasting Is Easier Than Boiling
Roasting requires considerably less effort than boiling because it is largely a hands-off process. You can get all the nutritional benefits without hovering over the hob.
Roma said: "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 and you can apply the same method and recipe to other vegetables like carrots or brussels sprouts with equally delicious results!"
How to Make Tastier Broccoli
Ingredients:
- 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 250C and line a baking tray with baking paper or tin foil. Remove the stems from the broccoli, chop into florets, and place in a bowl. Add the olive oil, garlic powder, lemon zest, chilli flakes and salt, then toss until the florets are evenly coated.
Arrange the broccoli on the tray and roast for 20 to 25 minutes until crispy and golden brown. Remove from the oven and, while still hot, drizzle with lemon juice. Scatter parmesan on top and serve.
