Tag Archives: broccoli

This Roasted Broccoli Recipe Tastes Kinda Like Doritos

When temperatures drop and our feeds start to fill with other people’s beach vacation photos, we need a little convincing to eat our vegetables. Take roasted broccoli: It’s one of our go-to winter staples, but it definitely needs some zhuzhing to take our attention away from, say, baked pasta.

Luckily, senior food editor Chris Morocco developed a roasted broccoli recipe that’s going to keep our attention all season long. The weeknight-friendly recipe dunks blanched broccoli in a vibrant yogurt marinade fortified with warm spices like hot paprika, coriander, and turmeric. The yogurt tenderizes the tough broccoli florets while they cook, and, thanks to the dairy and spice-combo, the broccoli develops a delicious, almost cheese-like crust. It’s not not reminiscent of a nacho cheese Dorito, and it’s much more delicious than broccoli is normally allowed to be.

The first secret to creating craveable broccoli is blanching the florets. This process isn’t totally mandatory, but it helps break down the fibrous vegetables so that they’ll roast faster and become more tender. Just blanch the broccoli in a small pot of boiling salted water until its bright green (which should only take 30 seconds or so). Trust us, you’ll be glad you did.

The other key is to create layers of flavor in your yogurt marinade. Morocco opted for a base of hot paprika, ground coriander, and ground turmeric, then added a finely grated garlic clove and a few dashes of hot sauce for a hint of heat. Feel free to experiment with other additions like garam masala or fresh ginger. No matter your flavor profile, be sure to thoroughly toss the broccoli in the yogurt marinade to ensure an even coating. Then roast on a foil-lined baking sheet to save yourself some cleanup. Nobody likes scrubbing roasted yogurt off a sheet tray.

Once the broccoli is browned and the stalks are tender, it’s time to serve. I used my broccoli to top a chickpea-quinoa grain bowl, adding a generous dusting of nutritional yeast to double down on the cheesy flavor. After a week of holiday parties (and holiday cookies), it felt good to eat something green. And two helpings of broccoli later, my rugelach equilibrium was rebalanced.

Get ready to marinate:


Your roasted broccoli recipe could use an upgrade. Yogurt isn’t just for marinating proteins; it’s also a great vehicle for vegetables that could use a little help.



Roasted Broccoli

Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).


Would You Believe Me if I Told You I’m Addicted to Raw Broccoli Salad?

The thought of reading an article about a raw broccoli salad probably sounds as fun as making a dentist appointment. (I’ve put the latter off for eight months now, BTW). But this broccoli salad recipe has loads of creamy peanut sauce, crunchy daikon radish, and a sprinkling of dried tart cherries, so now you’re probably like, OH HELL YEAH I’M IN.

It all started on a cool morning at the end of winter, in one of our ideas meetings. Senior food editor Chris Morocco went on and on about this one specific dish that blew his mind at Brooklyn pizza joint Emily. It was the raw broccoli salad. I get that Chris develops for Healthyish. And that he understands balance. But when I go to a pizza place, any part of the menu that isn’t the pizza section is completely irrelevant to my life. I was skeptical of this entire thing.

So one day, I found myself moseying around the test kitchen looking for snacks. And there I saw a plate of creamy dreamy peanut dressing, chopped up broccoli, radish, and cherries. I dragged a bite of broccoli through the peanut sauce. Then a piece of crunchy radish. Then another hunk of broccoli. And sooner or later I devoured the whole plate.

A few weeks went by. I was home and hungry, and realized I had all of the ingredients for this recipe in my kitchen. So I quickly whisked together creamy peanut butter, tangy rice vinegar, umami packed soy sauce, a bit of sugar, sesame oil, grated ginger, and kosher salt. I chopped up the end of a daikon radish and the crown of broccoli I impulse bought from the market. I tossed in the last of the golden raisins I had from this raisin pesto and voila!

And then I made more of the peanut sauce to toss with some rice noodles for lunch. And then for a park picnic a few weeks after that. And then my roommate stuck her finger in the sauce and she got hooked too.

So there are a few morals to the story, but the two I would like to focus on are 1) don’t procrastinate on scheduling your dentist appointments, and 2) ALWAYS trust Chris Morocco.

Get the recipe: