Health expert and food specialist Elizabeth Rider has condemned boiling as the worst way to cook broccoli, arguing that it strips the vegetable of flavour and nutrients. According to Rider, boiling often produces soggy, limp florets, and the longer broccoli is submerged in boiling water, the more nutrients it loses.
Roasting as the Superior Alternative
Rider recommends roasting broccoli instead, which draws out natural sweetness and creates a crispy texture. She says: "Roasting broccoli is one of my favourite ways to prepare it! It always has so much flavour. And it makes a great side dish and can also be used warm or cold in salads."
How to Roast Broccoli Properly
To roast broccoli, thoroughly rinse it and pat it dry before cutting into florets. Preheat an oven to 220C. Line a baking tray and arrange the florets in a single layer without overcrowding. Drizzle with a tablespoon of extra virgin olive oil and a teaspoon of lemon juice, then season with salt and pepper. For extra flavour, add garlic or powdered garlic granules. Roast for 20 to 25 minutes until crispy. For an air fryer, cook at 200C for 10 to 12 minutes.
Benefits of Roasting Over Boiling
Rider explains that roasting preserves valuable vitamins and enhances flavour. A squeeze of lemon juice not only tenderises and caramelises the broccoli but also boosts its taste, resulting in a more vibrant and refreshing dish. The natural sugars in lemon juice aid in caramelisation, improving texture and flavour.
