I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
My family would always ask me why I didn't eat the broccoli when I love roasting it. It took them about a year until I had to tell them I love the stems and now I have to share... 😭😭😭
This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
I never knew that "broccoli dust" was a thing, but as soon as he said it I knew what he was talking about. Yuck to that way of cutting up broccoli and yay to reinforcing what we had figured out on our own!
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
I’ve been roasting broccoli for decades but I learned so much from this video! I’ll be making these adjustments and watching more of your videos! Thank you!
@@adams8763 Same! Mine don't usually last long enough to get cooked though. Pro tip: some grocery stores that sell crowns will give you the broccoli stalks for free if you ask for them since they're just getting tossed into the pig feed bin anyway.
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
I toss Broccoli in garlic olive oil, salt/pepper/msg/sugar/citric acid/Nutritional yeast and air fry super hot till bits are charred. Serve with a tangy, lemony, peppery, smokey yogurt dipping sauce. So so so good
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
Thank you, Dan I love roasted broccoli, and the suggestion to peel the stem and pull apart the florets is gonna bring this favorite to the level for me. Flatness for surface area. It's so obvious
I had no idea people didn't eat the broccoli stalks! We grew up eating broccoli-all parts-and loving it (my mum must have trained us well?). I love the idea of dusting with different toppings (other than garlic or squeezed lemon juice). Thank you!
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
I brown the broccoli in a frying pan with oil, then add soy sauce and mirin as a finishing step. Timing is key so it comes out crispy and not soggy. The combo of caramelization, salt, and umami is incredible
I can't wait to try this. I love broccoli. Other than adding it to other dishes, I mostly steam it. Looking forward to more ideas for other veggies from you!
Great one! Love broccoli and I am impressed with all the info. This will definitely up my game when cooking broccoli. Love the dog analogy! BTW, one of my dogs became totally concerned with the screaming woman. I calmed him down and he can’t wait for some roasted broccoli!
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
A series on cooking seafood - shrimp, scallops, salmon, whitefish, mollusks etc. Easily one of the most intimidating areas for the average cook. Oh - plus a bacalao recipe
I love the broccoli stems best. I peels ‘em and roasts ‘em and gobbles ‘em down. And I don’t use a peeler at all: their skins are tough enough you can just tug them off the tender heart with your bare hands.
Thanks, Dan. avoiding broccoli dust and saving the stems are essential broccoli tips. I kind of just have to laugh when people don't love the buttery rich flavor of the stems. It's like how butcher's knew about all the secret steak cuts they would take home. It's the broccoli farmer's secret cut they don't tell people about.
I love broccoli in every form. I love it raw, roasted, steamed, yes! I don't like a bunch of sauces on it although I'll try it with an open mind. I tried growing it and it doesn't produce enough to satisfy our 2 member family. Thanks for the video. Now I want broccoli...
I despised broccoli as a kid. It tasted like cow farts smelled. In my 20s a nutrition coach put me on a diet that was full of broccoli. I choked it down because it was part of my training and I HATED it! For month after month I choked it down. Then, when my event was all done, about a week off the diet later, I began craving broccoli. I buttered a bit of it and roasted it under my broiler for a few minutes and I LOVED IT! Still love it now. Raw, steamed, roasted or baked in stuff. Go figure.
It's behind a paywall, but the ingredients are as follows: 2 tablespoons raw sunflower seeds, toasted 1 tablespoon nutritional yeast ½ teaspoon grated lemon zest ¼ teaspoon smoked paprika ¼ teaspoon kosher salt
Hi Dan, You are “The Food Guru Nerd Avenger” of all time. I would like to ask if you or a person on the ATK staff could possibly add to the final segment of your and everyone else’s videos on the How To’s if you are a single cook trying to prepare this dish with maybe a multi course dinner. For example if I were to be doing this roasted broccoli dish, can I prep before and cook and re-heat? Or at what point would I throw it in a “NY Apartment” size oven to fit in with my entree, casserole and this being my vegetable as a meal time frame. I guess if you could guide us to make this awesome dish while making other dishes would be great. Any and all help would be great and much appreciated. My big issue is if I am making my entree in the “NY Baby Oven” could I do this dish in advance and find a way to make it still taste fresh instead of just buying it down at the local Bodega? LOL😂
Growing up, vegetables used to almost always be prepared by being boiled in salted water.. I hated veggies well into my late teens. When I started roasting them, however, boy did my view change! This video is a perfect example of why *understanding* your food will make it taste infinitely better
I was such an easy child to feed, I loved every veggie. I still love eating raw broccoli, i like growing it because you can eat the entire plant, right out of the ground. It's delicious!
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.
Goma-SHE-o Goma (ごま) = sesame seed Shio (しお) = salt A lot of the ones sold in the U.S. are named “gomasio” for some reason, but you need to have the “sh” sound in there.
For roasted broccoli and also asparagus I love to squeeze a little lemon juice over the veggies after they come out of the oven, especially if I plan on grating some parmesan over them. But if I'm making them to accompany a dish that already incorporates a good amount of acidity I lean more on the salt/pepper/garlic and maybe even a little brown sugar or a balsamic vinegar reduction depending on how acidic the main dish is.
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
My dog and I compete for the broccoli stalks. I nosh on the thinner parts, and my beagle-terrier mix catches slices of the wider parts cut into tiny frisbee disks that I toss to him. If only those ancient breeders had thought to select for stems that squeaked when he bit them...
SKILLET-ROASTED BROCCOLI WITH SEASME & ORANGE TOPPING: Ingredients for Topping: Sesame Seeds, toasted - 2 tbsp, divided Orange Zest, grated - 1/2 tsp Salt - 1/4 tsp Ingredients for Broccoli: Broccoli Crowns - 1.25 lbs Veggie Oil - 5 tbsp Salt - 3/4 tsp Water - 2 tbsp Method: Topping: - In a mortar/pestle, grind half the sesame seeds with the zest and salt. - Add in remaining seeds and toss together and set aside. Broccoli: - Slice crowns into wedges. - In preheated 12-in skillet, add oil and broccoli, and season with salt - Add the water to pan and turn heat up to high, and cover for ≈ 4 minutes. - Once broccoli is partially cooked, remove lid and leave heat on high until most water has evaporated, pressing down somewhat to help flatted florets against the pan. - Sauté broccoli until they are nicely blistered and browned. - Flip broccoli and repeat until finished cooking. - Add ≈ 1/3 topping mixture to a serving platter and transfer broccoli on top. Sprinkle broccoli with remaining topping and serve.
My heart sank as you cross cut through that beautiful head of broccoli. I hope you turned it into a smoothie or it was AI generated. I’m definitely going to try this recipe. Thanks Dan.
Love Broccoli, especially Roasted. I love them steamed too, but I steam them to crisp tender. I don't like them over steamed. Never bothered peeling the stems. I always like them the way they were. I'm going to give peeling them a try.
You got butter? Lucky you! Completely unadorned here, or every once in a long while it might have a little of whatever oleo margarine was cheapest on sale. Boiled until yellow, and entirely revolting either way. To this day I can't eat broccoli florets unless they're crisp - either completely raw, or roasted until there's no softness left!
I sautee' my broccoli & stems in a large skillet (w/lid and little water to steam ) in butter, seasoned salt, onion powder, chili powder and balsamic vinegar
When my mom cooked fresh broccoli, she would peel and cut the stems into sticks, peel and stick some carrots, and serve that to us kids, raw. We loved them. I have always peeled broccoli stems, usually with a paring knife to get the peel as high on the stem as possible. It makes a big difference. I also cut through the stem only and pull the florets apart. I'll have to try sheet pan roasting next time!
I also didn't know that vegetables could be delicious until age 22 because of my WASPy upbringing, lol. But my favorite roasted broccoli seasoning additions are rice vinegar and smashed garlic cloves. So good!!
I was that weird child that loved almost every veggie, except okra, zucchini and rutabaga😝my favorite was and still is Broccoli and second runner up is cauliflower…with asparagus close behind…yeah, I didn’t have friends wanting to come over for meal🤣🤷🏾♀️
To people who really enjoy broccoli stalks, I recommend choy sum, which is usually seen in Chinese cooking. It's also a member of the brassica genus and think of it as a leafy broccoli.
![กี่หมื่นฟ้า | Your Sky Series EP.1 [2/4]](http://i.ytimg.com/vi/qJbQs_nhjD4/mqdefault.jpg)
I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
My family would always ask me why I didn't eat the broccoli when I love roasting it. It took them about a year until I had to tell them I love the stems and now I have to share... 😭😭😭
Leave it to Dan!🤜👏
This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
It's really gratifying to hear someone suggest the same way I've been separating broccoli florets (and teaching my cooks to do it too).
I never knew that "broccoli dust" was a thing, but as soon as he said it I knew what he was talking about. Yuck to that way of cutting up broccoli and yay to reinforcing what we had figured out on our own!
We get an extra lesson on how to hold a peeler. That's pretty helpful imo
Hear hear!
This is why I Love the "What's Eating Dan?" videos on TH-cam -- he gives us some extra tips that help us to enjoy more than just the featured item.
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
I’ve been roasting broccoli for decades but I learned so much from this video! I’ll be making these adjustments and watching more of your videos! Thank you!
The broccoli stalk is actually the best part of raw broccoli IMO, it has a crisp, delicate flavour and is even almost a little sweet.
I shop for the broccoli with the largest stalks. You can get great browning with the flat surface and it is definitely the best part roasted.
@@adams8763 Same! Mine don't usually last long enough to get cooked though.
Pro tip: some grocery stores that sell crowns will give you the broccoli stalks for free if you ask for them since they're just getting tossed into the pig feed bin anyway.
LOL! Agree and I’m glad nobody else in my household feels the same way!
I agree. The floret is just green mush.
dogs love it too (and it's good for them)
This video was hilarious and awesome to watch! Love Dan, and love broccoli.
Oh how I absolutely love this series!
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
Anything
Fried(not deep fried) is tasy
@@mesiroy1234 Anything deep fried is delicious :)
stream and roast goes hard
Microwaves are for lazy people.
I love peeling the stems and eating them raw. So sweet and crisp.
🐇
I toss Broccoli in garlic olive oil, salt/pepper/msg/sugar/citric acid/Nutritional yeast and air fry super hot till bits are charred. Serve with a tangy, lemony, peppery, smokey yogurt dipping sauce. So so so good
MSG will make a cow turd taste good. No thanks
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
Thank you, Dan
I love roasted broccoli, and the suggestion to peel the stem and pull apart the florets is gonna bring this favorite to the level for me. Flatness for surface area. It's so obvious
I love ALL your vids Dan and have gone back to be sure I’ve caught them all - DO keep them coming! This one especially great! Thanks!!
I had no idea people didn't eat the broccoli stalks! We grew up eating broccoli-all parts-and loving it (my mum must have trained us well?). I love the idea of dusting with different toppings (other than garlic or squeezed lemon juice). Thank you!
Chef Dan, this was terrific! thanks you and sharing
Love you Dan ❤ and all the crazy, funny, nerdy writing. You make me giggle and feel happy. Off to the kitchen I go, inspired!
Yes I was shuddering when you cut the broccoli crowns! Love the comparisons to dogs 😂. Keep the videos coming Dan.
All the thoughtful details make this a great video.
I have been steamed broccoli only, but will now begin using these tips.
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
I do this most of the time, isn't it great? For some extra zip, try Slap Yo Mama!
Brilliant! Love it Dan! Game changer for me! Many many thanks!
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
Dan and Lam are my absolute favorite food nerds!
I do love me some broccoli but that little peeling the outer skin trick….priceless! Can’t wait for my garden fresh broccoli to be ready! 😋
Tree salad is probably one of my favorite ways to eat broccoli (and cauliflower)
I brown the broccoli in a frying pan with oil, then add soy sauce and mirin as a finishing step. Timing is key so it comes out crispy and not soggy. The combo of caramelization, salt, and umami is incredible
Dan out here changing lives one vegetable at a time! Awesome work tips (and stems)!
I like roasted broccoli on pizza and it just has that crunchy savory texture. Yum.
Same! It's actually one of my favourite toppings.
Nice! Just got home from the market with some really nice looking broccoli. Going to roast this way as opposed to my usual method. Thanks!
I love What's Eating Dan episodes so much. Since they are packed with information, it would be amazing if you could make a book!
I can't wait to try this. I love broccoli. Other than adding it to other dishes, I mostly steam it. Looking forward to more ideas for other veggies from you!
Great one! Love broccoli and I am impressed with all the info. This will definitely up my game when cooking broccoli. Love the dog analogy! BTW, one of my dogs became totally concerned with the screaming woman. I calmed him down and he can’t wait for some roasted broccoli!
Thank you Dan! I always learn something new from your wonderful videos. Thanks for your nerdy approach--it resonates with me.
Learning how to roast broccoli like this changed my vegetable-eating life!
I love roasted broccoli so I make it often. I’ll have to try adding sugar next time. Thanks for the tip!
Why is Dan so adorable?! I've always been a stem guy myself.
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
Great! I learned a few good tips I plan to use to make the best roasted broccoli
I just watched eight minutes on broccoli…and do not have any regrets. 😂
Well done, Dan. You and the entire team knocked it out of the park.
I like to add minced garlic when I toss them in the oil. yum
I love broccoli! And thanks to Dan’s tutelage, I can now love it even more.
The stems are the best part!
A series on cooking seafood - shrimp, scallops, salmon, whitefish, mollusks etc. Easily one of the most intimidating areas for the average cook. Oh - plus a bacalao recipe
I love the broccoli stems best. I peels ‘em and roasts ‘em and gobbles ‘em down. And I don’t use a peeler at all: their skins are tough enough you can just tug them off the tender heart with your bare hands.
Yes, and it's gotten so you have to go out of your way to get broccoli with stems intact. Supermarkets are just selling crowns!
Thanks, Dan. avoiding broccoli dust and saving the stems are essential broccoli tips. I kind of just have to laugh when people don't love the buttery rich flavor of the stems. It's like how butcher's knew about all the secret steak cuts they would take home. It's the broccoli farmer's secret cut they don't tell people about.
Dan's funniest video yet
Bravo, this was massively informative & fun to watch 🥦🥦 🥦 🥦
I love broccoli in every form. I love it raw, roasted, steamed, yes! I don't like a bunch of sauces on it although I'll try it with an open mind. I tried growing it and it doesn't produce enough to satisfy our 2 member family. Thanks for the video. Now I want broccoli...
Hey, Dan. I found this video very appealing.
Love broccoli. Great ideas for cutting & cooking it.
I'm Gen X and my grandparents were Irish. Back in their day veggies were boiled and not steamed 😱😂
Thanks, Dan! Great tips and suggestions! BTW, the banana bread from the banana episode is epic!!
The broccoli dust hack blew my mind, I'll definitely try that next time!
Nutritional yeast is another excellent, healthy topping for roasted broccoli, and veggies of all sorts!
The smoky sunflower seed topping he mentions included nutritional yeast👍 2 tablespoons raw sunflower seeds, toasted,
1 tablespoon nutritional yeast,
½ teaspoon grated lemon zest,
¼ teaspoon smoked paprika,
¼ teaspoon kosher salt. Grind all together.
The video was so FUN! I love broccoli now!
this is the best; the video that broccoli deserves
"That peeling feeling, as they say" - Dan, who says that?. 😂
Yummy😍. And the broccoli looks tasty, too!😂
“You just gotta know how to treat it right.”?!?! I mean, jeeze, who writes this steamy stuff! 🤣
I like the stems best!!!
I despised broccoli as a kid. It tasted like cow farts smelled. In my 20s a nutrition coach put me on a diet that was full of broccoli. I choked it down because it was part of my training and I HATED it! For month after month I choked it down. Then, when my event was all done, about a week off the diet later, I began craving broccoli. I buttered a bit of it and roasted it under my broiler for a few minutes and I LOVED IT! Still love it now. Raw, steamed, roasted or baked in stuff. Go figure.
Thank you, Dan!
What is the sunflower seed topping?
Yes! Please elaborate on this topping.
Sunflower seeds, nooch, grated lemon zest, smoked paprika, salt, ground to coarse powder
It's behind a paywall, but the ingredients are as follows:
2 tablespoons raw sunflower seeds, toasted
1 tablespoon nutritional yeast
½ teaspoon grated lemon zest
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
I'm so opposite - I've always preferred the stems to the florets!! I'll give Dan my florets any day and I'll take his stems.
deal
Love broccoli thank you for the tip
Seeing the broccoli get sliced through the crown like that had my jaw on the floor, let me tell you
Nice job Dan! Funny broccoli comedian, talk about a niche job! 🙂🇨🇦
Hi Dan,
You are “The Food Guru Nerd Avenger” of all time. I would like to ask if you or a person on the ATK staff could possibly add to the final segment of your and everyone else’s videos on the How To’s if you are a single cook trying to prepare this dish with maybe a multi course dinner. For example if I were to be doing this roasted broccoli dish, can I prep before and cook and re-heat? Or at what point would I throw it in a “NY Apartment” size oven to fit in with my entree, casserole and this being my vegetable as a meal time frame. I guess if you could guide us to make this awesome dish while making other dishes would be great. Any and all help would be great and much appreciated. My big issue is if I am making my entree in the “NY Baby Oven” could I do this dish in advance and find a way to make it still taste fresh instead of just buying it down at the local Bodega? LOL😂
ok, thats a game changer video. I will have to try all of those methods.
Can we do the same with cauliflower?
Growing up, vegetables used to almost always be prepared by being boiled in salted water.. I hated veggies well into my late teens. When I started roasting them, however, boy did my view change! This video is a perfect example of why *understanding* your food will make it taste infinitely better
I was such an easy child to feed, I loved every veggie. I still love eating raw broccoli, i like growing it because you can eat the entire plant, right out of the ground. It's delicious!
omg I'm drooling. This is great!
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.
Goma-SHE-o
Goma (ごま) = sesame seed
Shio (しお) = salt
A lot of the ones sold in the U.S. are named “gomasio” for some reason, but you need to have the “sh” sound in there.
For roasted broccoli and also asparagus I love to squeeze a little lemon juice over the veggies after they come out of the oven, especially if I plan on grating some parmesan over them. But if I'm making them to accompany a dish that already incorporates a good amount of acidity I lean more on the salt/pepper/garlic and maybe even a little brown sugar or a balsamic vinegar reduction depending on how acidic the main dish is.
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
So funny; so informative. I laughed; I shuddered. Thanks for the tips on how to hold the Y peeler.
Broccoli is awesome! I love it with pasta.
Tbh I like it on pizza too, especially when the florets are browned or even blackened a bit at the tip. Sooo good!
Literally the best vegetable.
And just like that, Dan's my go-to guy for the hows, whys and hyucks of the kitchen.
When I was a kid, I only liked the stems! Now, it's all delicious.🥦
Great vid thanks 😊
i can't believe it....after 40 years, i'm finally interested in broccoli 😂
This dude's legit. ATK still going strong!
My dog and I compete for the broccoli stalks. I nosh on the thinner parts, and my beagle-terrier mix catches slices of the wider parts cut into tiny frisbee disks that I toss to him. If only those ancient breeders had thought to select for stems that squeaked when he bit them...
I love broccoli and cook it every week stems and all. ❤️💕❤️
SKILLET-ROASTED BROCCOLI WITH SEASME & ORANGE TOPPING:
Ingredients for Topping:
Sesame Seeds, toasted - 2 tbsp, divided
Orange Zest, grated - 1/2 tsp
Salt - 1/4 tsp
Ingredients for Broccoli:
Broccoli Crowns - 1.25 lbs
Veggie Oil - 5 tbsp
Salt - 3/4 tsp
Water - 2 tbsp
Method:
Topping:
- In a mortar/pestle, grind half the sesame seeds with the zest and salt.
- Add in remaining seeds and toss together and set aside.
Broccoli:
- Slice crowns into wedges.
- In preheated 12-in skillet, add oil and broccoli, and season with salt
- Add the water to pan and turn heat up to high, and cover for ≈ 4 minutes.
- Once broccoli is partially cooked, remove lid and leave heat on high until most water has evaporated, pressing down somewhat to help flatted florets against the pan.
- Sauté broccoli until they are nicely blistered and browned.
- Flip broccoli and repeat until finished cooking.
- Add ≈ 1/3 topping mixture to a serving platter and transfer broccoli on top. Sprinkle broccoli with remaining topping and serve.
You are a Master!
My heart sank as you cross cut through that beautiful head of broccoli. I hope you turned it into a smoothie or it was AI generated. I’m definitely going to try this recipe. Thanks Dan.
it's funny that some of us wanted to "save" that broccoli head that he destroyed... 🙂
Love Broccoli, especially Roasted. I love them steamed too, but I steam them to crisp tender. I don't like them over steamed. Never bothered peeling the stems. I always like them the way they were. I'm going to give peeling them a try.
Broccoli dust =bad. Got it. More surface = browning. So smart.
I love the stem. Sometimes I wish I could buy only broccoli stems. 😋
I wish I had steamed broccoli growing up, we had boiled broccoli that was strained and then tossed with a tablespoon of butter 100% of the time.
You got butter? Lucky you! Completely unadorned here, or every once in a long while it might have a little of whatever oleo margarine was cheapest on sale. Boiled until yellow, and entirely revolting either way. To this day I can't eat broccoli florets unless they're crisp - either completely raw, or roasted until there's no softness left!
I sautee' my broccoli & stems in a large skillet (w/lid and little water to steam ) in butter, seasoned salt, onion powder, chili powder and balsamic vinegar
When my mom cooked fresh broccoli, she would peel and cut the stems into sticks, peel and stick some carrots, and serve that to us kids, raw. We loved them.
I have always peeled broccoli stems, usually with a paring knife to get the peel as high on the stem as possible. It makes a big difference. I also cut through the stem only and pull the florets apart.
I'll have to try sheet pan roasting next time!
Can't believe I never thought to peel the green layer on the stems. Can't wait to try this next time I buy some broccoli.
I also didn't know that vegetables could be delicious until age 22 because of my WASPy upbringing, lol. But my favorite roasted broccoli seasoning additions are rice vinegar and smashed garlic cloves. So good!!
i fully shouted WTF when he started cutting crosswise. best broccoli video
I was that weird child that loved almost every veggie, except okra, zucchini and rutabaga😝my favorite was and still is Broccoli and second runner up is cauliflower…with asparagus close behind…yeah, I didn’t have friends wanting to come over for meal🤣🤷🏾♀️
To people who really enjoy broccoli stalks, I recommend choy sum, which is usually seen in Chinese cooking. It's also a member of the brassica genus and think of it as a leafy broccoli.