20 Delicious Broccoli Recipes for Thanksgiving Feast

Venture beyond the traditional green bean casserole this Thanksgiving! Broccoli is the unsung hero of holiday feasts, ready to shine in everything from creamy casseroles to vibrant salads. Whether you’re looking for quick sides or show-stopping dishes, these recipes will make this humble veggie the star of your table. Let’s explore 20 delicious ways to give broccoli the spotlight it deserves!

Garlic Parmesan Roasted Broccoli

Haven’t we all wished for a simple, foolproof side dish that wows everyone at the table? Garlic Parmesan Roasted Broccoli is that recipe—crisp-tender florets coated in a savory, cheesy crust, transforming humble broccoli into a crave-worthy favorite. Here’s how to make it step by step, ensuring perfect results every time.

Ingredients

– For the broccoli base: 1 large head of broccoli (about 1.5 lbs), cut into florets, 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper
– For the garlic Parmesan coating: 3 cloves garlic, minced, 1/4 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs, 1 tbsp melted butter

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the broccoli florets with olive oil, salt, and black pepper until evenly coated.
3. Spread the broccoli in a single layer on the prepared baking sheet, ensuring florets aren’t crowded to promote even browning.
4. Roast the broccoli for 15 minutes at 425°F, or until the edges begin to lightly brown and the stems are fork-tender.
5. While the broccoli roasts, combine minced garlic, grated Parmesan, panko breadcrumbs, and melted butter in a small bowl to create the coating mixture.
6. Remove the baking sheet from the oven and sprinkle the garlic Parmesan mixture evenly over the partially roasted broccoli.
7. Return the baking sheet to the oven and roast for another 5–7 minutes at 425°F, until the topping is golden and crispy.
8. Transfer the roasted broccoli to a serving dish using a spatula, scraping up any crispy bits from the pan.

Keep in mind that the broccoli emerges with a satisfying crunch from the panko, balanced by the umami depth of Parmesan and a subtle garlic aroma. For a twist, toss it with cooked pasta or serve it alongside grilled chicken to soak up the savory flavors.

Creamy Broccoli Casserole with Cheese

Just imagine a comforting dish that transforms simple broccoli into a creamy, cheesy masterpiece perfect for family dinners. Join me as we walk through each step to create this satisfying casserole that even beginners can master with confidence. Every element comes together methodically for a foolproof result.

Ingredients

For the broccoli base:
– 4 cups fresh broccoli florets
– 1 tablespoon olive oil

For the creamy sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1 cup shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper

For the topping:
– 1/2 cup panko breadcrumbs
– 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the broccoli florets to the boiling water and cook for exactly 3 minutes until bright green and slightly tender.
4. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking process, which preserves its vibrant color and crisp-tender texture.
5. Pat the broccoli completely dry with paper towels to prevent a watery casserole.
6. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
7. Whisk in the flour continuously for 1 minute until smooth and bubbly to create a roux.
8. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
9. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
10. Remove the saucepan from heat and stir in the cheddar cheese, garlic powder, and black pepper until the cheese is fully melted.
11. Combine the blanched broccoli with the cheese sauce in the prepared baking dish, spreading it evenly.
12. Mix the panko breadcrumbs with 2 tablespoons of melted butter in a small bowl until evenly coated.
13. Sprinkle the buttered breadcrumbs evenly over the broccoli mixture.
14. Bake at 375°F for 20-25 minutes until the topping is golden brown and the sauce is bubbling around the edges.

Enjoy the contrast between the creamy interior and crispy golden topping that makes this casserole irresistible. Each bite delivers tender broccoli enveloped in rich, sharp cheese sauce with a satisfying crunch. Elevate your presentation by serving it alongside roasted chicken or as the star of a vegetarian meal with crusty bread for dipping into the cheesy sauce.

Broccoli and Bacon Gratin

Perfect for chilly evenings, this comforting Broccoli and Bacon Gratin transforms simple ingredients into a creamy, satisfying dish that even novice cooks can master with careful attention to each step. Preparing this gratin requires methodical layering of flavors and textures, from crisping the bacon to creating a smooth cheese sauce that coats every floret. Let’s walk through the process together to ensure your gratin emerges golden and bubbling from the oven.

Ingredients

For the bacon and broccoli base:
– 6 slices thick-cut bacon, chopped
– 1 large head broccoli, cut into florets (about 4 cups)

For the cheese sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper

For assembly:
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 2-quart baking dish.
2. Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy, stirring occasionally.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon drippings in the skillet.
4. Add broccoli florets to the skillet with the reserved bacon drippings and sauté for 4-5 minutes until bright green and slightly tender.
5. Melt butter in a medium saucepan over medium heat until foamy, about 2 minutes.
6. Whisk in flour continuously for 1 minute to create a smooth paste (this is called a roux).
7. Gradually pour in milk while whisking constantly to prevent lumps from forming.
8. Cook the sauce, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
9. Remove the saucepan from heat and stir in cheddar cheese, garlic powder, and black pepper until the cheese fully melts.
10. Combine the cooked broccoli, crispy bacon, and cheese sauce in the prepared baking dish, spreading evenly.
11. Mix panko breadcrumbs and Parmesan cheese in a small bowl, then sprinkle evenly over the gratin.
12. Bake at 375°F for 20-25 minutes until the topping is golden brown and the sauce bubbles around the edges.

Creamy cheese sauce envelops tender broccoli and smoky bacon beneath a crisp, golden crust that provides delightful textural contrast. Serve this gratin as a standout side dish with roasted chicken or as a vegetarian main course by omitting the bacon and adding sautéed mushrooms instead. The rich flavors develop even more when reheated, making leftovers equally satisfying the next day.

Thanksgiving Broccoli Salad with Cranberries

Gathering around the holiday table calls for vibrant side dishes that balance tradition with fresh flavors. This Thanksgiving broccoli salad brings crisp texture and sweet-tart notes to your feast, combining wholesome ingredients in a make-ahead dish that actually improves as it chills. Let’s walk through each step methodically to ensure your salad turns out perfectly balanced and visually appealing.

Ingredients

For the salad base:
– 6 cups fresh broccoli florets (cut into 1-inch pieces)
– 1/2 cup dried cranberries
– 1/4 cup roasted sunflower seeds
– 1/4 cup finely chopped red onion

For the dressing:
– 1/2 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Place broccoli florets in a large mixing bowl.
2. Add dried cranberries, roasted sunflower seeds, and finely chopped red onion to the bowl with broccoli.
3. In a separate small bowl, combine mayonnaise, apple cider vinegar, honey, salt, and black pepper.
4. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.
5. Pour the dressing over the broccoli mixture in the large bowl.
6. Using tongs or a large spoon, toss the salad thoroughly until every piece is evenly coated with dressing.
7. Cover the bowl tightly with plastic wrap.
8. Refrigerate the salad for at least 2 hours to allow flavors to meld and broccoli to slightly soften.
9. Remove salad from refrigerator and give it one final gentle toss before serving.

This salad develops a wonderful contrast between the still-crisp broccoli and the softened cranberries that plump up in the dressing. The creamy coating clings beautifully to each floret while allowing the sunflower seeds to maintain their satisfying crunch. Try serving it in individual mason jars for a portable holiday potluck option, or garnish with extra cranberries and seeds for a festive presentation that highlights its vibrant colors.

Cheesy Broccoli Stuffed Mushrooms

Unbelievably simple yet impressively delicious, these cheesy broccoli stuffed mushrooms transform basic ingredients into an elegant appetizer that even novice cooks can master. Understanding the step-by-step process ensures perfect results every time you make this crowd-pleasing dish.

Ingredients

For Preparing the Mushrooms:
– 16 large white mushrooms (about 1 pound)
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the Broccoli Filling:
– 1 cup finely chopped broccoli florets
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup plain breadcrumbs
– 1/4 cup mayonnaise
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wipe each mushroom clean with a damp paper towel to remove any dirt.
3. Carefully twist and pull the stems from all 16 mushrooms.
4. Finely chop the mushroom stems and set them aside.
5. Arrange the mushroom caps hollow-side up on the prepared baking sheet.
6. Brush the inside of each mushroom cap with 2 tablespoons of olive oil.
7. Sprinkle 1/2 teaspoon of salt evenly over the oiled mushroom caps.
8. Bake the mushroom caps at 375°F for 10 minutes to release excess moisture.
9. While mushrooms bake, steam 1 cup of finely chopped broccoli florets for 3 minutes until bright green.
10. Transfer the steamed broccoli to a bowl and let it cool for 2 minutes.
11. Add the chopped mushroom stems to the broccoli bowl.
12. Mix in 1/2 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup breadcrumbs.
13. Stir in 1/4 cup mayonnaise until the mixture holds together when pressed.
14. Season the filling with 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.
15. Remove the partially baked mushrooms from the oven after 10 minutes.
16. Pat the inside of each mushroom cap dry with a paper towel to remove accumulated liquid.
17. Spoon the broccoli-cheese filling evenly into all 16 mushroom caps.
18. Return the stuffed mushrooms to the oven and bake at 375°F for 18-20 minutes.
19. Check that the cheese is fully melted and the breadcrumbs turn golden brown.
20. Let the mushrooms rest on the baking sheet for 5 minutes before serving.
What makes these stuffed mushrooms truly special is the contrast between the tender mushroom base and the creamy, cheesy broccoli filling that develops a satisfying golden crust. Warm from the oven, they offer a delightful combination of earthy mushroom flavor and sharp cheddar richness that pairs wonderfully with a crisp green salad or as part of a holiday appetizer spread.

Roasted Broccoli with Lemon and Almonds

Zesty and nutritious, this roasted broccoli dish transforms simple ingredients into a vibrant side that pairs beautifully with any main course. Let’s walk through each step together to create perfectly caramelized broccoli with bright lemon notes and crunchy almonds.

Ingredients

• For the broccoli:
  • 1 large head broccoli (about 1½ pounds)
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
• For finishing:
  • 1 lemon
  • ¼ cup sliced almonds

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Cut the broccoli head into uniform florets, each about 1½ to 2 inches wide.
3. Trim and peel the broccoli stem, then cut it into ¼-inch thick coins.
4. Place all broccoli pieces in a large mixing bowl.
5. Drizzle the olive oil over the broccoli.
6. Sprinkle the kosher salt and black pepper evenly over the broccoli.
7. Toss the broccoli with your hands until every piece is lightly coated with oil and seasonings.
8. Spread the broccoli in a single layer on a rimmed baking sheet.
9. Roast the broccoli for 18-22 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork.
10. While the broccoli roasts, zest the entire lemon using a microplane or fine grater.
11. Juice the zested lemon until you have 2 tablespoons of fresh juice.
12. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden and fragrant.
13. Transfer the roasted broccoli to a serving bowl.
14. Drizzle the fresh lemon juice over the hot broccoli.
15. Sprinkle the lemon zest evenly over the broccoli.
16. Scatter the toasted almonds across the top.
17. Toss everything gently to combine.

Keep in mind that the residual heat will soften the lemon’s acidity while the almonds provide satisfying crunch against the tender-crisp broccoli. This versatile side shines alongside grilled chicken or can be tossed with cooked pasta and Parmesan for a quick vegetarian meal.

Broccoli and Cauliflower Au Gratin

Just when you think you’ve tried every vegetable side dish, this broccoli and cauliflower au gratin comes along to surprise you with its creamy, cheesy goodness that even picky eaters will adore.

Ingredients

• For the vegetables:
  • 4 cups broccoli florets
  • 4 cups cauliflower florets
• For the sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add broccoli and cauliflower florets to the boiling water.
4. Boil vegetables for exactly 4 minutes until bright green and slightly tender.
5. Drain vegetables immediately in a colander to stop the cooking process.
6. Transfer drained vegetables to a 9×13-inch baking dish, spreading them evenly.
7. Melt 3 tablespoons butter in a medium saucepan over medium heat.
8. Whisk in 3 tablespoons flour and cook for 1 minute until golden and bubbly.
9. Gradually pour in 2 cups whole milk while whisking constantly to prevent lumps.
10. Cook sauce for 5-7 minutes, whisking frequently, until thickened enough to coat the back of a spoon.
11. Remove sauce from heat and stir in 1 cup cheddar cheese until completely melted.
12. Season sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
13. Pour cheese sauce evenly over the vegetables in the baking dish.
14. Combine 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and 1/4 cup Parmesan cheese in a small bowl.
15. Sprinkle breadcrumb mixture evenly over the saucy vegetables.
16. Bake uncovered for 25-30 minutes until topping is golden brown and sauce is bubbling around the edges.
17. Let rest for 10 minutes before serving to allow the sauce to set properly.

Melted cheddar creates a velvety sauce that clings to each vegetable floret, while the panko topping adds satisfying crunch. The broccoli and cauliflower maintain just enough bite to contrast the creamy sauce, creating perfect textural balance. Try serving individual portions in ramekins for an elegant dinner party presentation that showcases the golden crust.

Bacon-Wrapped Broccoli Bundles

Perfect for busy weeknights or entertaining guests, these bacon-wrapped broccoli bundles transform simple ingredients into an elegant side dish. Preparing them involves just a few straightforward steps that even novice cooks can master with confidence.

Ingredients

– For the broccoli bundles: 4 cups fresh broccoli florets, 8 slices thick-cut bacon
– For the seasoning: 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place the broccoli florets in a large mixing bowl.
3. Drizzle the olive oil over the broccoli florets.
4. Sprinkle the garlic powder, black pepper, and salt evenly over the broccoli.
5. Toss the broccoli with your hands until all florets are lightly coated with oil and seasonings.
6. Divide the seasoned broccoli into 8 equal portions.
7. Wrap one slice of bacon securely around each broccoli portion, overlapping the ends.
8. Arrange the bacon-wrapped bundles seam-side down on the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 20-25 minutes until the bacon is crispy and browned.
10. Carefully flip each bundle using tongs halfway through cooking for even crisping.
11. Remove from the oven when the bacon reaches your desired crispness and the broccoli stems are tender when pierced with a fork.

Golden and glistening straight from the oven, these bundles offer a satisfying contrast between the crisp, salty bacon exterior and the tender, slightly sweet broccoli within. Serve them alongside grilled chicken or as an appetizer with a creamy dip for dipping the flavorful, bacon-infused broccoli centers.

Broccoli and Cheddar Soup Shooters

Every home cook needs a reliable, comforting soup recipe in their repertoire, and these broccoli and cheddar soup shooters deliver both flavor and elegance in miniature form. Essentially a creamy, cheesy broccoli soup served in small portions, they’re perfect for parties or a cozy starter. Expect a velvety texture with tender broccoli bits and a rich cheddar kick.

Ingredients

For the base:
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 3 cups broccoli florets, chopped small
– 3 cups low-sodium chicken broth

For the creamy finish:
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1/4 teaspoon black pepper

Instructions

1. Melt 2 tablespoons unsalted butter in a large pot over medium heat.
2. Add 1 small finely chopped yellow onion and sauté for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 3 cups chopped broccoli florets and 3 cups low-sodium chicken broth to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until broccoli is fork-tender.
6. Carefully transfer the soup to a blender, working in batches if needed, and blend until completely smooth.
7. Return the blended soup to the pot and place it over low heat.
8. Pour in 1 cup heavy cream, stirring constantly to incorporate.
9. Gradually add 2 cups shredded sharp cheddar cheese, stirring continuously until fully melted and smooth.
10. Season with 1/4 teaspoon black pepper, stirring to combine.
11. Ladle the hot soup into small shooter glasses or espresso cups for serving.

Keep these soup shooters warm in a slow cooker for easy entertaining, as the velvety texture holds up beautifully. The sharp cheddar melds with the creamy base, while the broccoli adds subtle freshness and body. For a fun twist, garnish each shooter with a tiny broccoli floret or a sprinkle of extra cheese before serving.

Maple Glazed Roasted Broccoli

Haven’t you noticed how roasting transforms ordinary vegetables into something extraordinary? Maple glazed roasted broccoli elevates this humble green into a sweet, caramelized side dish that even picky eaters will love. Let me walk you through each simple step to achieve perfectly crisp-tender broccoli with a glossy, flavorful coating.

Ingredients

For the broccoli preparation:
– 1 large head of broccoli (about 1.5 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the maple glaze:
– 2 tablespoons pure maple syrup
– 1 tablespoon soy sauce
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the broccoli head into uniform florets, each about 1.5 to 2 inches in size.
3. Place the broccoli florets in a large mixing bowl.
4. Drizzle the olive oil over the broccoli florets.
5. Sprinkle the salt and black pepper evenly over the broccoli.
6. Toss the broccoli with your hands until every floret is lightly coated with oil and seasonings.
7. Spread the broccoli in a single layer on the prepared baking sheet, ensuring pieces aren’t touching.
8. Roast the broccoli for 15 minutes at 425°F until the edges begin to brown slightly.
9. While the broccoli roasts, whisk together the maple syrup, soy sauce, apple cider vinegar, and garlic powder in a small bowl.
10. Remove the baking sheet from the oven after 15 minutes.
11. Drizzle the maple glaze mixture evenly over the partially roasted broccoli.
12. Use tongs to gently toss the broccoli, ensuring each piece gets coated with the glaze.
13. Return the baking sheet to the oven and roast for another 8-10 minutes at 425°F.
14. Check that the broccoli stems are fork-tender and the glaze is bubbling and caramelized.
15. Transfer the finished broccoli to a serving dish immediately.

You’ll love how the caramelized edges provide satisfying crunch while the tender stems soak up the sweet-savory glaze. This versatile side pairs beautifully with roasted chicken or can be chopped and tossed into grain bowls for added texture and flavor.

Broccoli and Wild Rice Stuffing

Zesty and wholesome, this broccoli and wild rice stuffing transforms simple ingredients into a memorable side dish. You’ll appreciate how the nutty wild rice pairs perfectly with tender broccoli florets in this methodical preparation. Follow these clear steps to create a stuffing that’s both flavorful and beautifully textured.

Ingredients

For the rice cooking:
– 1 cup wild rice
– 4 cups water
– 1 tsp salt

For the vegetable base:
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 celery stalks, chopped
– 3 garlic cloves, minced
– 4 cups broccoli florets

For finishing:
– 1/2 cup vegetable broth
– 1/4 cup chopped parsley
– 1/2 tsp black pepper

Instructions

1. Rinse 1 cup wild rice under cold running water for 30 seconds to remove excess starch.
2. Combine the rinsed wild rice, 4 cups water, and 1 tsp salt in a medium saucepan.
3. Bring the rice mixture to a boil over high heat, then reduce heat to low and cover the pan.
4. Simmer the rice for 45 minutes until the grains have split open and are tender.
5. Drain any excess water from the cooked rice and transfer it to a large mixing bowl.
6. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
7. Add 1 diced onion and 2 chopped celery stalks to the hot oil.
8. Sauté the vegetables for 6-8 minutes until the onion becomes translucent and the celery softens.
9. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
10. Stir in 4 cups broccoli florets and cook for 4-5 minutes until bright green but still crisp.
11. Pour 1/2 cup vegetable broth into the skillet and scrape any browned bits from the bottom.
12. Transfer the vegetable mixture to the bowl with the cooked wild rice.
13. Add 1/4 cup chopped parsley and 1/2 tsp black pepper to the stuffing mixture.
14. Gently fold all ingredients together until evenly combined.
15. Taste the stuffing and adjust seasoning if needed.

Fluffy wild rice provides a satisfying chew against the tender-crisp broccoli in this delightful stuffing. The savory vegetable base creates depth that makes this dish stand alone beautifully. Consider serving it alongside roasted chicken or as a vegetarian main course topped with toasted almonds for extra crunch.

Crispy Broccoli Tots with Dipping Sauce

Just when you thought broccoli couldn’t get more exciting, these crispy tots will change your mind completely. They’re the perfect way to transform this humble vegetable into a crave-worthy snack that even picky eaters will love. Let me guide you through creating these golden bites from start to finish.

Ingredients

For the broccoli mixture:
– 4 cups fresh broccoli florets
– 1/2 cup grated Parmesan cheese
– 1/3 cup breadcrumbs
– 1 large egg
– 1/4 cup finely chopped onion
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt

For coating and cooking:
– 1/2 cup breadcrumbs
– 3 tablespoons olive oil

For the dipping sauce:
– 1/2 cup Greek yogurt
– 2 tablespoons mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon dried dill
– 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Steam the broccoli florets for exactly 5 minutes until bright green and tender-crisp.
3. Transfer the steamed broccoli to a clean kitchen towel and pat it completely dry to remove excess moisture.
4. Finely chop the dried broccoli until it resembles coarse crumbs.
5. In a medium bowl, combine the chopped broccoli with 1/2 cup grated Parmesan cheese, 1/3 cup breadcrumbs, 1 large egg, 1/4 cup finely chopped onion, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
6. Mix the ingredients thoroughly until they form a cohesive mixture that holds together when pressed.
7. Place the remaining 1/2 cup breadcrumbs in a shallow dish for coating.
8. Scoop about 1 tablespoon of the broccoli mixture and shape it into a small cylinder about 1.5 inches long.
9. Roll each shaped tot in the breadcrumbs until evenly coated on all sides.
10. Arrange the coated tots on the prepared baking sheet, spacing them about 1 inch apart.
11. Drizzle 3 tablespoons olive oil evenly over the tots, making sure each one gets lightly coated.
12. Bake for 15 minutes, then flip each tot carefully using tongs.
13. Continue baking for another 10-12 minutes until golden brown and crispy on both sides.
14. While the tots bake, prepare the dipping sauce by whisking together 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon dried dill, and 1/4 teaspoon garlic powder in a small bowl.
15. Remove the tots from the oven when they reach a deep golden brown color and sound hollow when tapped.

Satisfyingly crispy on the outside while remaining tender inside, these tots offer a delightful contrast that makes them irresistible. Serve them alongside the cool, tangy dipping sauce for the perfect flavor balance, or try arranging them on a platter with different dipping options like spicy ketchup or ranch dressing for a party appetizer that will disappear quickly.

Broccoli and Sweet Potato Mash

Venturing into healthier side dishes doesn’t have to mean sacrificing flavor or comfort. This broccoli and sweet potato mash combines vibrant vegetables into a creamy, satisfying dish perfect for weeknight dinners or holiday meals, guiding you through each simple step for guaranteed success.

Ingredients

• For the vegetables:
  • 2 large sweet potatoes (about 2 lbs), peeled and cubed into 1-inch pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
• For cooking and mashing:
  • 3 tablespoons unsalted butter
  • 1/4 cup whole milk, warmed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce heat to maintain a gentle boil.
3. Cook the sweet potatoes for 12 minutes until fork-tender but not mushy.
4. Add the broccoli florets to the same pot with the sweet potatoes.
5. Continue cooking for 5 more minutes until the broccoli is bright green and tender.
6. Drain the vegetables thoroughly in a colander, shaking to remove excess water.
7. Return the drained vegetables to the warm pot off the heat.
8. Add the butter, warmed milk, garlic powder, salt, and pepper to the vegetables.
9. Mash the mixture with a potato masher until your desired consistency is reached, about 2-3 minutes of vigorous mashing.
10. For extra creaminess, use a hand mixer on low speed for 30 seconds, being careful not to overmix.
11. Taste and adjust seasoning if needed, adding more salt gradually until properly seasoned.

Surprisingly creamy with a natural sweetness from the potatoes balanced by the earthy broccoli, this mash holds its shape beautifully when served. Spoon it alongside roasted chicken or pork chops, or get creative by using it as a nutrient-packed base for grilled sausages or as a colorful bed for seared salmon fillets.

Broccoli and Quinoa Stuffed Acorn Squash

Creating a wholesome, satisfying meal doesn’t have to be complicated, especially when you combine seasonal produce with protein-packed grains. This broccoli and quinoa stuffed acorn squash delivers vibrant flavors and textures in every bite, making it perfect for a cozy dinner or impressive enough for guests. Let’s walk through each step together to ensure your dish turns out perfectly.

Ingredients

For the squash:
– 2 medium acorn squash, halved and seeded
– 2 tbsp olive oil
– 1/2 tsp salt

For the filling:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 2 cups broccoli florets, chopped small
– 1/2 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup dried cranberries
– 1/2 cup pecans, chopped
– 1 tsp dried thyme
– 1/4 tsp black pepper
– 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast the squash for 30 minutes until the flesh is easily pierced with a fork.
5. While the squash roasts, rinse 1 cup of quinoa thoroughly in a fine-mesh strainer to remove any bitterness.
6. Combine the rinsed quinoa and 2 cups of vegetable broth in a medium saucepan.
7. Bring the quinoa to a boil over high heat, then reduce the heat to low and cover the pan.
8. Simmer the quinoa for 15 minutes until all the liquid is absorbed.
9. Remove the quinoa from heat and let it stand covered for 5 minutes to finish steaming.
10. Fluff the cooked quinoa with a fork to separate the grains.
11. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
12. Add the diced onion and cook for 4 minutes until translucent.
13. Stir in the minced garlic and cook for 1 minute until fragrant.
14. Add the chopped broccoli florets to the skillet and cook for 5 minutes until bright green and slightly tender.
15. Combine the cooked quinoa, broccoli mixture, dried cranberries, chopped pecans, dried thyme, remaining 1/4 teaspoon salt, and black pepper in a large bowl.
16. Gently fold in the crumbled feta cheese until evenly distributed.
17. Remove the roasted squash from the oven and carefully flip them cut-side up.
18. Divide the quinoa mixture evenly among the four squash halves, packing it gently.
19. Return the stuffed squash to the oven and bake for 10 minutes until heated through.
20. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to meld.

Each bite offers a delightful contrast between the creamy squash, nutty quinoa, and crunchy pecans, while the tangy feta and sweet cranberries create a balanced flavor profile. For an elegant presentation, serve each stuffed squash half on a bed of fresh arugula drizzled with balsamic glaze, or top with additional toasted pecans for extra crunch.

Broccoli and Gruyère Tart

A perfectly flaky tart filled with tender broccoli and nutty Gruyère makes an impressive yet approachable centerpiece for any meal. This methodical approach ensures even beginners can achieve professional-looking results with confidence. Let’s walk through each step together to create this beautiful savory tart from scratch.

Ingredients

For the crust:

– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold unsalted butter, cubed
– 3-4 tablespoons ice water

For the filling:

– 2 cups broccoli florets, chopped into ½-inch pieces
– 1 tablespoon olive oil
– 3 large eggs
– ¾ cup heavy cream
– ¼ teaspoon black pepper
– ⅛ teaspoon nutmeg
– 1 ½ cups shredded Gruyère cheese

Instructions

1. Combine 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large bowl.
2. Add ½ cup cubed cold butter and use a pastry cutter to work it into pea-sized crumbs.
3. Sprinkle 3 tablespoons ice water over the mixture and stir with a fork until the dough comes together, adding the remaining tablespoon if needed.
4. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F.
6. Roll the chilled dough into a 12-inch circle on a floured surface.
7. Transfer the dough to a 9-inch tart pan, pressing it firmly into the edges.
8. Prick the bottom all over with a fork, then line with parchment paper and fill with pie weights.
9. Bake the crust for 15 minutes at 375°F until the edges look dry.
10. Remove the parchment and weights, then bake for 5 more minutes until lightly golden.
11. Toss 2 cups broccoli florets with 1 tablespoon olive oil on a baking sheet.
12. Roast the broccoli at 375°F for 12 minutes until tender but still bright green.
13. Whisk together 3 eggs, ¾ cup heavy cream, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg in a medium bowl.
14. Sprinkle 1 cup shredded Gruyère evenly over the baked crust.
15. Arrange the roasted broccoli evenly over the cheese layer.
16. Pour the egg mixture carefully over the broccoli.
17. Top with the remaining ½ cup shredded Gruyère.
18. Bake at 375°F for 25-30 minutes until the filling is set and the top is golden brown.
19. Let the tart cool for 10 minutes before slicing.

Delightfully crisp crust gives way to a creamy, savory filling where the broccoli maintains just enough bite against the rich Gruyère. The nutmeg adds subtle warmth that complements the cheese’s complexity beautifully. Serve warm slices alongside a simple arugula salad for a complete meal, or cut into smaller squares for an elegant appetizer that showcases your homemade pastry skills.

Herbed Broccoli and Feta Frittata

Perfect for a quick yet impressive meal, this Herbed Broccoli and Feta Frittata transforms simple ingredients into a fluffy, savory dish that’s ideal for breakfast, brunch, or even a light dinner. Preparing it step-by-step ensures you achieve that golden-brown top and tender interior every time, making it a reliable go-to recipe.

Ingredients

• For the vegetable base:
  • 1 tablespoon olive oil
  • 1 cup chopped broccoli florets
  • 1/4 cup diced yellow onion
• For the egg mixture:
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For finishing:
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the frittata later.
2. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute until the oil shimmers.
3. Add 1 cup of chopped broccoli florets and 1/4 cup of diced yellow onion to the skillet, sautéing for 5–6 minutes until the broccoli is bright green and tender-crisp. Tip: Stir occasionally to prevent burning and promote even cooking.
4. In a medium bowl, whisk together 6 large eggs, 1/4 cup of whole milk, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined and slightly frothy.
5. Pour the egg mixture evenly over the sautéed vegetables in the skillet, tilting the pan to distribute it.
6. Sprinkle 1/2 cup of crumbled feta cheese uniformly over the top without stirring.
7. Cook on the stovetop over medium heat for 3–4 minutes until the edges begin to set, indicated by a slight pull away from the pan. Tip: Avoid stirring to let the bottom form a firm layer.
8. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the center is fully set and the top is golden brown. Tip: Check doneness by inserting a knife into the center—it should come out clean.
9. Remove the skillet from the oven using oven mitts, and let the frittata rest for 2 minutes to firm up.
10. Garnish with 1 tablespoon of chopped fresh parsley before slicing and serving.

Light and fluffy with a creamy texture from the feta, this frittata boasts a savory herb flavor that pairs wonderfully with the tender broccoli. Leftover slices reheat beautifully for a quick meal, or serve it alongside a crisp salad for a balanced, satisfying dish.

Broccoli and Caramelized Onion Flatbread

Diving into this flatbread recipe reveals how simple ingredients transform into something extraordinary. During our cooking session today, we’ll methodically build layers of flavor, starting with properly caramelized onions and ending with perfectly melted cheese. Gather your ingredients and let’s create this delicious broccoli and caramelized onion flatbread together.

Ingredients

For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons olive oil
– 1/4 teaspoon salt

For the broccoli:
– 2 cups broccoli florets, chopped small
– 1 tablespoon olive oil
– 1/4 teaspoon garlic powder

For assembly:
– 1 pre-made pizza crust (12-inch)
– 1/2 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add thinly sliced yellow onions to the skillet and sprinkle with 1/4 teaspoon salt.
3. Cook onions for 30-35 minutes, stirring every 5 minutes, until they turn deep golden brown and sweet.
4. While onions cook, preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Toss 2 cups broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon garlic powder in a medium bowl.
6. Spread the seasoned broccoli evenly on the prepared baking sheet.
7. Roast broccoli at 425°F for 15-18 minutes until edges are lightly browned and crispy.
8. Place the pre-made pizza crust on a clean baking sheet.
9. Spread 1/2 cup marinara sauce evenly over the crust, leaving a 1-inch border around the edges.
10. Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
11. Distribute the caramelized onions evenly over the cheese layer.
12. Arrange the roasted broccoli florets over the onions.
13. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup grated Parmesan cheese.
14. Bake at 425°F for 12-15 minutes until cheese is bubbly and crust edges are golden brown.
15. Remove from oven and let rest for 3 minutes before slicing.
Generously slice this flatbread into wedges and notice how the sweet caramelized onions balance the earthy roasted broccoli. The crisp crust provides perfect structure for the melty cheese layers, while the roasted broccoli adds satisfying texture. Try serving it alongside a simple arugula salad for a complete meal that highlights these complementary flavors beautifully.

Broccoli and Chestnut Stuffing

Every holiday table deserves a standout stuffing, and this broccoli and chestnut version brings both texture and earthy flavor to your feast. Even novice cooks can master this methodical approach to creating a moist, flavorful stuffing that complements any main dish perfectly.

Ingredients

For the vegetable base:

• 1 large head broccoli, cut into small florets
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons olive oil

For the stuffing mixture:

• 8 cups cubed day-old bread (1-inch cubes)
• 1 cup roasted chestnuts, roughly chopped
• 2 cups vegetable broth
• 2 large eggs
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add 1 cup chopped onion and 1 cup chopped celery to the skillet.
4. Sauté the vegetables for 5-7 minutes until the onions become translucent and the celery softens slightly.
5. Add 1 large head of broccoli florets to the skillet.
6. Cook the broccoli for 4-5 minutes until it turns bright green and becomes tender-crisp. Tip: Don’t overcook the broccoli at this stage, as it will continue cooking in the oven.
7. Transfer the vegetable mixture to a large mixing bowl and let it cool for 5 minutes.
8. Add 8 cups of cubed day-old bread to the vegetable mixture.
9. Mix in 1 cup chopped roasted chestnuts, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
10. In a separate small bowl, whisk 2 large eggs with 2 cups vegetable broth until fully combined.
11. Pour the egg and broth mixture over the bread and vegetable combination.
12. Gently fold everything together until the bread is evenly moistened. Tip: Use a light hand when mixing to prevent the bread from becoming mushy.
13. Transfer the stuffing mixture to your prepared baking dish, spreading it evenly.
14. Cover the dish tightly with aluminum foil.
15. Bake at 375°F for 25 minutes.
16. Remove the foil and continue baking for 15-20 minutes until the top is golden brown and crispy. Tip: For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.
17. Insert a knife into the center of the stuffing and check that it comes out clean to ensure doneness.
18. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.

Flavorful and textured, this stuffing offers a delightful contrast between the tender broccoli, crunchy chestnuts, and crisp bread topping. The earthy chestnuts complement the fresh green notes of broccoli beautifully, creating a sophisticated side dish that stands up well to rich gravies. For a creative twist, try serving individual portions in ramekins or using any leftovers to make stuffing waffles the next morning.

Broccoli and Brie Stuffed Phyllo Cups

Let’s create elegant appetizers that look impressive but are surprisingly simple to make. Learning to work with phyllo dough might seem intimidating, but with these methodical steps, you’ll master these crispy cups filled with creamy brie and tender broccoli in no time.

Ingredients

For the phyllo cups:
– 1 package (1 lb) frozen phyllo dough, thawed
– 1/2 cup unsalted butter, melted

For the filling:
– 2 cups fresh broccoli florets, chopped into 1/4-inch pieces
– 8 oz brie cheese, rind removed and cubed
– 1/4 cup heavy cream
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin.
2. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying.
3. Place one phyllo sheet on a clean surface and brush it lightly with melted butter using a pastry brush.
4. Layer a second phyllo sheet on top and brush again with butter.
5. Cut the stacked phyllo sheets into 24 equal squares using a sharp knife or pizza cutter.
6. Press each phyllo square into the prepared muffin cups, creating a cup shape.
7. Bake the empty phyllo cups for 8-10 minutes until golden brown and crisp.
8. Steam the chopped broccoli florets for 4-5 minutes until bright green and tender-crisp.
9. Combine the steamed broccoli, cubed brie, heavy cream, garlic powder, black pepper, and salt in a medium bowl.
10. Spoon the broccoli-brie mixture evenly into the baked phyllo cups.
11. Return the filled cups to the oven and bake for 6-8 minutes until the brie is melted and bubbly.
12. Remove from oven and let cool for 2-3 minutes before serving.

Zesty and sophisticated, these phyllo cups offer a delightful contrast between the flaky, buttery crust and the rich, creamy filling. The broccoli maintains a slight crunch that complements the melted brie beautifully, while the garlic adds just enough savory depth without overpowering the delicate cheese. For an elegant presentation, arrange them on a wooden board with fresh herb sprigs and serve warm to appreciate the perfect texture combination.

Broccoli and Pumpkin Seed Pesto Pasta

Cooking a delicious pasta dish doesn’t have to be complicated, especially when you can create a vibrant pesto from simple ingredients. This broccoli and pumpkin seed pesto pasta comes together quickly while delivering impressive flavor and nutrition. Let me guide you through each step to ensure perfect results every time.

Ingredients

For the pasta:
– 12 oz dried pasta
– 1 tbsp salt
– 8 cups water

For the pesto:
– 2 cups fresh broccoli florets
– 1/2 cup raw pumpkin seeds
– 2 cloves garlic
– 1/2 cup grated Parmesan cheese
– 1/3 cup olive oil
– 2 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 ounces of dried pasta to the salted boiling water.
4. Cook the pasta for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, place 2 cups of fresh broccoli florets in a food processor.
6. Add 1/2 cup raw pumpkin seeds and 2 cloves of garlic to the food processor.
7. Pulse the mixture 10-12 times until coarsely chopped, scraping down the sides once during processing.
8. Add 1/2 cup grated Parmesan cheese, 1/3 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the food processor.
9. Process the mixture for 45-60 seconds until it forms a smooth, vibrant green pesto.
10. Reserve 1/2 cup of pasta cooking water before draining the cooked pasta.
11. Drain the pasta thoroughly in a colander.
12. Return the drained pasta to the warm pot.
13. Add the prepared pesto to the pasta in the pot.
14. Add 1/4 cup of the reserved pasta water to the pasta and pesto mixture.
15. Toss the pasta with the pesto and pasta water for 1-2 minutes until evenly coated and slightly creamy.

Just served immediately, this pasta offers a delightful contrast between the tender noodles and the slightly crunchy pesto texture. The broccoli and pumpkin seeds create an earthy, nutty flavor profile that’s brightened by the fresh lemon juice. Try topping it with extra pumpkin seeds for added crunch or serving it alongside grilled chicken for a complete meal.

Summary

Looking for ways to make your Thanksgiving feast both delicious and nutritious? This collection of 20 broccoli recipes offers creative, crowd-pleasing options that will complement your holiday table beautifully. We hope you find some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for future holiday planning.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.