10+ Broccoli Recipes for Easy and Delicious Meals

Broccoli’s one of those veggies that just works with everything. You can toss it in a quick weeknight dinner or go all out with something fancier.

It’s packed with vitamins and fits into so many dishes, whether you’re a pro or just learning to cook. Honestly, there’s a broccoli recipe for every mood.

Want something fast? Or maybe you’re trying to sneak more greens into your meals? Broccoli’s got your back—fresh, flavorful, and always reliable.

Ingredients:

• Broccoli

Cooking Instructions:

1. Wash the broccoli and cut it into florets.
2. Use as needed for your chosen recipe.

1) Roasted Broccoli with Parmesan and Lemon

Roasting broccoli makes it nutty and crisp around the edges. Parmesan and lemon bring a salty, bright kick.

Toss broccoli with olive oil, salt, pepper, and garlic. Add half the Parmesan and a splash of lemon juice before roasting.

Roast at 425°F (220°C) for about 20 minutes. After roasting, hit it with the rest of the Parmesan and a squeeze of lemon.

This side is perfect with grilled meats, pasta, or just a bowl of rice.

Ingredients

• 1 large bunch broccoli, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 cup grated Parmesan cheese

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss broccoli with olive oil, salt, pepper, garlic, lemon juice, and half the Parmesan.
3. Spread broccoli on a baking sheet in one layer.
4. Roast for 20 minutes, until it’s tender and crispy at the edges.
5. Sprinkle with the remaining Parmesan.
6. Serve warm, and add more lemon if you’re into that.

More tips for roasting broccoli with lemon and Parmesan are here.

2) Perfect Sautéed Broccoli with Olive Oil and Garlic

Sautéed broccoli is simple and honestly, kind of addictive. Heat olive oil in a big skillet, toss in fresh broccoli, and let it get bright green and a little tender.

Add minced garlic and cook for another minute or two. The garlic gives it that warm, savory vibe.

Season with salt and pepper. Keep the broccoli crisp—nobody likes mushy broccoli.

A little chili or lemon juice? Totally up to you.

Ingredients

• 1 large head of broccoli (about 6 cups of florets)
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add broccoli florets and cook for 4-5 minutes.
3. Toss in minced garlic and cook 1-2 minutes, stirring so nothing burns.
4. Season with salt and pepper.
5. Cook until broccoli is just tender, about 3-4 minutes.

3) Broccoli and Cheese Soup

Broccoli and cheese soup is pure comfort. Start by cooking onions, then toss in broccoli.

Mix in cheese for that creamy, rich finish. You don’t need cream—potatoes or flour thicken it right up.

Sharp cheddar adds a punch, but mild cheese works too. Carrots and celery make it colorful and give a little extra nutrition.

Ingredients

• 4 cups fresh broccoli, chopped
• 1 small onion, diced
• 1-2 carrots, diced
• 1 celery stalk, diced
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups vegetable or chicken broth
• 2 cups shredded cheddar cheese
• 2 medium potatoes, peeled and diced
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 4 minutes until soft.
3. Stir in flour and cook for 1 minute.
4. Gradually add broth while stirring.
5. Toss in broccoli and potatoes. Simmer for 15 minutes until tender.
6. Partially puree with a blender or stick blender.
7. Stir in cheese until melted.
8. Add salt and pepper. Serve warm.

For more details, check out this Broccoli Cheese Soup recipe.

4) Broccoli Stir-Fry with Soy Sauce and Ginger

Broccoli stir-fry is fast and packed with flavor. Cook the broccoli so it’s just tender but still crisp.

Make a quick sauce with soy sauce and fresh ginger. Sesame oil gives a nutty vibe, and ginger brings some zing.

Serve with rice or noodles if you want a full meal. It all comes together in about 15 minutes.

Ingredients:

• 1 pound broccoli, cut into florets
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 teaspoon sugar (optional)
• 1 teaspoon olive oil

Cooking Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add broccoli and cook for 6-8 minutes until crisp-tender.
3. Mix soy sauce, ginger, sesame oil, and sugar in a bowl.
4. Pour over broccoli and stir so everything’s coated.
5. Cook for 2 minutes more, then serve hot.

More details in this broccoli stir-fry recipe with ginger and sesame.

5) Butter Garlic Broccoli

Butter garlic broccoli is as easy as it sounds. Sauté broccoli with garlic in butter until it’s tender but still has a bit of crunch.

You can use fresh or frozen broccoli—just don’t overcook it. Salt and pepper bring the flavors together.

It’s a quick side or even a snack. You’ll have it ready in minutes.

Ingredients

• 2-3 broccoli crowns, chopped
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Cooking Instructions

1. Heat butter and olive oil in a pan over medium heat.
2. Add garlic and sauté about 1 minute, just until fragrant.
3. Add broccoli and cook for 5-7 minutes, keeping it crisp.
4. Season with salt and pepper.
5. Serve warm.

6) Broccoli Salad with Bacon and Cranberries

This broccoli salad is bright and crunchy. Crispy bacon brings the crunch, and dried cranberries add a sweet-tart bite.

Chopped broccoli, red onion, sunflower seeds, and cheddar cheese all get tossed in a creamy dressing. It’s colorful and easy.

Cook the bacon ahead to save time. Crumble it into the salad and stir gently so the broccoli stays crisp.

Ingredients

• 6 cups chopped broccoli
• 1 cup shredded sharp cheddar cheese
• ¼ cup finely chopped red onion
• ⅓ cup dried cranberries
• ¼ cup sunflower seeds
• 6 slices bacon, cooked and crumbled
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar

Cooking Instructions

1. Cook bacon until crisp; drain and crumble.
2. In a big bowl, combine broccoli, onion, cranberries, sunflower seeds, cheese, and bacon.
3. Whisk mayo, vinegar, and sugar in a small bowl.
4. Pour dressing over salad and mix gently.
5. Chill for at least an hour before serving.

More at this broccoli salad with cranberries and bacon recipe.

7) Broccoli and Quinoa Casserole

Broccoli and quinoa casserole is hearty and pretty healthy. You mix fresh broccoli, quinoa, and a creamy cheese sauce.

Greek yogurt or a homemade sauce keeps it light but still creamy. Toasted breadcrumbs or Panko on top add crunch.

It’s gluten-free if you use the right breadcrumbs. Works for lunch or dinner, and it’s easy to throw together.

Ingredients

• 2 cups broccoli florets
• 1 cup cooked quinoa
• 1 cup shredded cheddar cheese
• 1/2 cup Greek yogurt or cream sauce
• 1/4 cup toasted breadcrumbs or Panko
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Steam or roast broccoli until just tender.
3. Mix broccoli, quinoa, cheese, yogurt, salt, and pepper in a bowl.
4. Transfer to a baking dish and top with breadcrumbs.
5. Bake 20-25 minutes until bubbly and golden.

8) Lemon Garlic Roasted Broccoli

Lemon garlic roasted broccoli is a breeze. Cut broccoli into florets and toss with olive oil or melted butter and minced garlic.

Roast at 425°F (220°C) until it’s crispy and tender. Salt and fresh lemon juice make it pop.

The garlic smells amazing and the lemon keeps it bright. It’s ready in about 15 minutes—side or snack, your call.

Ingredients

• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil or melted butter
• 3 cloves garlic, minced
• Salt to taste
• Juice of ½ lemon

Cooking Instructions

1. Set your oven to 425°F (220°C).
2. Grab a bowl and mix olive oil or butter with minced garlic.
3. Toss broccoli florets in that garlicky mixture.
4. Sprinkle on some salt.
5. Spread the broccoli out on a baking sheet.
6. Roast for about 12-15 minutes.
7. You want the edges crispy and the insides tender.
8. Pull it from the oven and squeeze fresh lemon juice all over before serving.

Check out this roasted garlic lemon broccoli recipe if you want to dig deeper.

9) Broccoli and Cheddar Stuffed Baked Potatoes

Broccoli and cheddar stuffed baked potatoes? Yes, please. They’re cheesy, creamy, and honestly, just a fun way to eat your veggies.

The broccoli brings a fresh crunch, and the cheddar melts into every bite. It’s comfort food with a little green twist.

Start with big russet potatoes. Bake them until the skins get crisp and you can easily poke them with a fork.

Let the potatoes cool off just a bit. Cut each one in half, then scoop out the fluffy insides.

Mix that potato flesh with cooked broccoli, cheddar cheese, and a generous scoop of sour cream or cream cheese.
Toss in a bit of butter, salt, and pepper.

Stuff the mixture right back into the potato skins.
Arrange them on a baking sheet.

Bake again until the cheese bubbles and the tops turn golden brown.

Ingredients

• 4 large russet potatoes
• 1 cup cooked broccoli, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream or cream cheese
• Salt and pepper to taste
• 1 tablespoon butter

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Bake the potatoes for 45-60 minutes.
3. Wait until they’re tender.
4. Let them cool for a few minutes.
5. Slice each potato in half and scoop out the insides.
6. In a bowl, mix the potato flesh with broccoli, cheddar, sour cream, butter, salt, and pepper.
7. Spoon the mixture back into the potato skins.
8. Set them on a baking sheet.
9. Bake for 15-20 minutes, or until the cheese is melted and the tops look golden.

10) Broccoli Pesto Pasta

Broccoli pesto pasta is such an easy way to make broccoli actually taste good. You just blend cooked broccoli with basil, garlic, pine nuts, olive oil, salt, and cheese.

That’s it—you get a creamy, bright pesto sauce without needing any cream. The flavor’s surprisingly fresh and satisfying.

Toss the pesto with your favorite pasta, then throw in some steamed broccoli for extra texture. It’s quick, filling, but still feels light.

Honestly, it’s a nice change if you’re bored of regular pesto or just want to eat more greens.

Ingredients:

• 2 cups broccoli florets
• 1 cup fresh basil leaves
• 2 cloves garlic
• ¼ cup pine nuts
• ½ cup extra virgin olive oil
• ½ cup grated Parmigiano Reggiano
• Salt to taste
• 8 oz pasta
• Steamed broccoli for serving

Cooking Instructions:

1. Cook pasta according to package instructions and drain.

2. Steam 2 cups broccoli florets until tender, about 5 minutes.

3. Throw the steamed broccoli, basil, garlic, pine nuts, olive oil, salt, and cheese into a blender. Blend until it’s smooth.

4. Toss the pesto with the cooked pasta.

5. Top with extra steamed broccoli and dig in.