What Spices and Herbs to Put on Broccoli

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A guide to jazzing up steamed, roasted, sautéed, or raw broccoli

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Steamed

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Roasted

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Sautéed

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Raw

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Broccoli is one of the most healthy vegetables there is, but sometimes, it can taste a little bitter or bland. While you can always toss it into a casserole, stir-fry, or salad, don't be afraid to enjoy steamed, roasted, sautéed, or raw broccoli on its own. After you decide between cooking the broccoli and eating it raw, all you need are a few extra ingredients with which to season it. Once you know what goes well with broccoli, you can use your creativity, and make more daring choices by adding interesting ingredients, such as brown sugar or Parmesan cheese.

Things You Should Know

Toss steamed broccoli with 1 tbsp (15 ml) of olive oil, 2 tsp (10 ml) of lemon juice, ¼ tsp (0.5 g) of garlic salt, and ¼ tsp (0.2 g) of thyme for a zesty, refreshing flavor.
Coat broccoli in 3 tbsp (45 ml) of olive oil, 4 minced garlic cloves, and a dash of salt and pepper. Roast it in the oven at 425°F (219°C) for 10-12 minutes.
Sauté broccoli in ¼ cup (60 ml) of olive oil, 3 tbsp of minced garlic, and 1 tsp (2 g) of red pepper flakes for 3-4 minutes over medium-high heat.

Method 1

Method 1 of 4:

Seasoning Steamed Broccoli

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1
Try a lemon-herb seasoning for something refreshing. For every 3 cups (525 grams) of cooked broccoli florets, you will need: 1 tablespoon (15 milliliters) of olive oil, 2 teaspoons of lemon juice, ¼ teaspoon of garlic salt, and ¼ teaspoon of thyme. Mix your seasoning in a small bowl, then add some freshly-ground black pepper to taste. Pour it over your cooked broccoli, toss to mix, then serve.^{[1]XResearch source}
- Don't like garlic? Use regular salt instead.
For a small bunch of cooked broccoli, about ¾-pound (340 grams), you will need: 1 chopped garlic clove, 1½ tablespoons (22.5 milliliters) of olive oil, and 1½ teaspoons of lemon juice. Mix together your seasonings, then heat in a skillet over medium heat until the garlic turns soft and fragrant, about 1 to 2 minutes. Pour the mixture over the steamed broccoli, toss to coat, then serve immediately.^{[2]XResearch source}^{[3]XResearch source}
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Cut the broccoli into florets first, then steam it. Drizzle some sesame oil over it, then sprinkle toasted sesame seeds on top. If you'd like, garnish the broccoli further with a sprinkle of thinly-sliced scallions.^{[4]XResearch source}
4
Try some simple seasonings. If you don't feel like going fancy, you can choose 1 or 2 seasonings from the list below, and add them to your broccoli after you have already cooked it. Here are some ideas to get you started:^{[5]XResearch source}
- Fresh herbs, such as dill, parsley, or thyme.
- Chopped, sliced, or minced garlic.
- Lemon juice, lemon zest, or lemon slices.
Fill a saucepan with ¼ cup (60 milliliters) of water, 1 tablespoon (15 milliliters) of olive oil, 1 minced garlic clove, and ½ teaspoon of crushed, red pepper flakes. Add some salt and freshly-ground black pepper to taste, then bring the water to a boil over high heat. Cut 1 head of broccoli into florets and add it to the water. Cover the saucepan with a lid, cook for 3 minutes, then turn off the heat. Let the broccoli sit for 2 to 3 minutes more, then drain the water, and serve it.^{[6]XResearch source}

Method 2

Method 2 of 4:

Seasoning Roasted Broccoli

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Preheat your oven to 425°F (219°C). Lightly grease a baking sheet, then spread 24 ounces (700 grams) of broccoli florets over it. Add 3 tablespoons (45 milliliters) of olive oil, 4 minced garlic cloves, and some salt and freshly-ground black pepper. Toss the broccoli to coat, then bake it for 10 to 12 minutes. Garnish it with the juice of 1 lemon and ¼ cup (25 grams) of grated Parmesan cheese.^{[7]XResearch source}
Just before you roast the broccoli, toss it with some garam masala and shredded coconut. You can use as much or as little as you'd like. You can roast broccoli on a baking sheet in the oven at 425°F (219°C) for 10 to 12 minutes.^{[8]XResearch source}
Preheat your oven to 425°F (219°C). Toss some broccoli florets with just enough pesto sauce to lightly coat them, then spread them on a baking sheet. Bake them for 10 to 12 minutes, ten serve immediately.^{[9]XResearch source}
In a small bowl, combine some fish sauce, lime juice, and a little bit of brown sugar. Roast your broccoli florets in the oven, then pour the mixture over it. Toss the broccoli to coat, then serve it. You can use as much of this seasoning as you want; you need at least enough to lightly coat the broccoli florets.^{[10]XResearch source}
Chop the broccoli into florets first, then toss it with some dried bread crumbs, grated Parmesan cheese, and a pinch of red pepper flakes. Roast the broccoli on a baking sheet in the oven at 425°F (219°C) for 10 to 12 minutes.^{[11]XResearch source}

Method 3

Method 3 of 4:

Seasoning Sautéed Broccoli

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In a small bowl, whisk together the lemon juice, honey, and chili flakes. Toss it with the broccoli florets, then sauté the broccoli until it turns bright green and crisp. This works well for both fresh and frozen broccoli.^{[12]XResearch source}
Heat ¼ cup (60 milliliters) of olive oil in a sauté pan over medium-high heat. Add 3 tablespoons of minced garlic and 1 teaspoon of read pepper flakes, and cook for 1 minute. Add 2 heads of broccoli, chopped into florets, and cook for 3 to 4 minutes. Add a splash of water, soy sauce, or chicken stock, cover, and steam for 2 to 3 minutes. Transfer to a large bowl, and serve.^{[13]XResearch source}
Mix together 3 tablespoons (45 grams) of grated Parmesan cheese and 1 teaspoon of brown sugar, then set it aside. Toss 1 pound (453 grams) of chopped, blanched broccoli florets into a large skillet with 2 tablespoons (30 milliliters) of olive oil, 1 teaspoon of red pepper flakes, ¼ teaspoon of salt, and ⅛ teaspoon of freshly-ground pepper. Cook for 1 to 2 minutes, then dust with the cheese and sugar mixture. Serve immediately.^{[14]XResearch source}
Chop 1½ pounds (680 grams) of broccoli into florets, then cook it in about 3 tablespoons (45 milliliters) of water and 2 teaspoons of vegetable oil. In a small bowl, stir together the following: 1/4 cup (60 milliliters) water, 3 tablespoons (45 milliliters) soy sauce, 1 tablespoon cornstarch, 1 tablespoon light brown sugar, ¼ teaspoon red pepper flakes, and 3 finely-chopped garlic cloves. Add the sauce to the pan, and cook for 1 minute, or until the sauce thickens. Garnish the broccoli with 1 teaspoon of toasted sesame seeds, and serve.^{[15]XResearch source}
Heat 6 tablespoons (90 milliliters) of olive oil in a skillet over medium heat. Once hot, add 1 1/2 large heads of broccoli, chopped into florets, and sauté for 2 minutes. Add some salt and pepper, and cook over low to medium-low heat for 20 minutes. Reduce the heat to the lowest possible, and cook for another 15 to 20 minutes. Transfer it to a serving bowl, then toss it with 3 tablespoons (45 grams) of grated Parmesan cheese, and some more salt and pepper.

Method 4

Method 4 of 4:

Seasoning Raw Broccoli

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1
Season raw broccoli with lemon juice, olive oil, salt, and pepper. Chop the broccoli into florets, rinse it, then place it into a salad bowl. Toss it with some lemon juice, olive oil, salt, and pepper. Plan on using 3 parts olive oil to 1 part lemon juice. Here are some other ideas for seasoning raw broccoli:
- Vinegar, especially balsamic or red wine vinegar
- Lemon juice
- Garlic powder
- Curry powder, cumin, or garam masala
In a bowl, stir together 1 tablespoon of seeded mustard, 1 tablespoon (15 milliliters) of rice wine vinegar, and 2 tablespoons (30 milliliters) of extra virgin olive oil. Add a dash of salt and pepper, if needed. Toss the dressing over 1 head of broccoli, chopped into florets. To turn this into a salad, add 3½ ounces (100 grams) of crumbled feta cheese and a handful of pine nuts.^{[16]XResearch source}
Chop 1 head of broccoli into florets. Rinse it, pat it dry, then put it into a large, re-sealable bag. Add 2 tablespoons (30 milliliters) of olive oil, 2 tablespoons (30 milliliters) of lemon juice, and ½ teaspoon of salt. Zip the bag shut, shake it to combine, then leave it in the fridge overnight.
In a small bowl, mix together some low-fat Greek yogurt with a pinch of paprika, fresh chives, and minced garlic. You can dip the broccoli florets directly into this, or use it as a rich and creamy dressing instead. Put the dressing into a bowl, and toss the broccoli florets in it until they are evenly-coated. How much yogurt and seasonings you use is entirely up to you!^{[17]XResearch source}
Dilute some mayonnaise with enough milk until it is smooth, sort of like salad dressing. Pour it over chopped broccoli florets, then toss the broccoli to combine. You can turn this into a tasty salad by adding a handful of crumbled, fried bacon and some cashew nuts.^{[18]XResearch source}

Expert Q&A

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Question
How can I make broccoli taste better without adding calories?
Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
Sasha Reyes
Executive Chef
Expert Answer
Roast your broccoli with some toasted sesame oil, sea salt, black pepper, fresh minced garlic, and a little bit of powdered ginger. Toss the broccoli around in the mixture with your hands to really work it in. Then, roast the broccoli at 350°F (177°C) for 20-25 minutes. As a final touch, sprinkle some red chili flakes on top of the roasted broccoli.
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Question
What can I add to broccoli to make it taste better?
Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.
Sasha Reyes
Executive Chef
Expert Answer
Garlic is great! If you don't have fresh garlic on hand, garlic salt works well, too. A combination of sesame oil and powdered ginger also works well if you're going for an Asian-style dish.
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Tips

Avoid broccoli with yellow spots, as it is too old and may taste bitter.^{[19]XResearch source}
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Check for bright green leaves on the stalk. This is a sign that the broccoli is fresh!^{[20]XResearch source}
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Broccoli ranges from bright green to dark green to purple. Rather than judging it by color, choose a head of broccoli that has an even color throughout. The florets should be tight and compact.^{[21]XResearch source}
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