Cook Your Broccoli This Way For Maximum Flavor

Broccoli is a divisive vegetable; some people love its tangy undertones, while others can't stand its sulfurous bitterness. Though you can downplay its less pleasant flavors by giving your broccoli the cacio e pepe treatment, the best way to beat the bitterness is by adjusting your cooking technique. Boiling or steaming helps to soften its sharp astringence, but these methods can also lead to a bland and mushy side dish. The trick to preparing the best-tasting broccoli, with a crunchy-yet-tender texture, is to roast it in olive oil.

Whether it's made it in the oven or on the stovetop, roasted broccoli takes on a nutty, borderline-sweet flavor, transforming this controversial brassica from a lackluster side dish to the star of the show. When tossed in olive oil and introduced to high heat, broccoli undergoes something called the Maillard reaction. You can see this happen in real time as the broccoli begins to crisp and turn brown where it makes direct contact with the heated surface.

As this reaction takes place, the natural sugars present in your broccoli begin to caramelize, which is what causes those delectably crunchy brown spots. The heat also breaks down some of the structures that make broccoli bitter, rounding out those sulphurous flavors into notes of pleasant earthiness. Roasting is also an excellent way to prevent frozen broccoli from getting soggy while infusing the floral green veggie with additional flavor. Heat doesn't just caramelize; it also blooms seasonings and marries them to the rest of the dish to achieve maximum deliciousness.

Broccoli loves fat; it loves acid — and it really loves them together, which is something to keep in mind when you're deciding how to season the vegetable. Of course, you can keep things super simple with a sprinkle of salt and pepper, especially the first time you roast it. This will give you a baseline flavor to work with when choosing other flavors to pair with it. Since roasted broccoli is heavenly in a hearty salad, you can give it the ol' oil and vinegar treatment before tossing it with some arugula, quinoa, and grilled chicken. Lemon butter is also divine, as it enhances the broccoli's sweetness and makes it taste indulgent, particularly when served alongside meaty salmon or a medium-rare steak.

Since broccoli has a bit of natural funk itself, it also holds its own when paired with other funky flavors, like strong cheeses or garlic's acid intensity. For this reason, pesto and broccoli are as perfect a pairing as peanut butter and jelly. Pesto contains the perfect balance of acid and fat — the pine nuts and olive oil's richness complements bright lemon, garlic, and basil, while some aged parmesan brings everything together. Spooned over roasted broccoli, pesto's zesty richness enhances the vegetable's nutty char and transforms any remaining bitterness.

If you're looking for a way to jazz up your marinara, roasted broccoli may be the perfect accompaniment. The sweetness of the tomatoes perfectly balances broccoli's earthy notes, while garlic brings just the right levels of astringence to the dish.