Please help me learn to like broccoli

[Anonymous]

I don't eat many different vegetables, and I'm trying to broaden my range to eat better and set a good example for my kids. Any ideas for ways to prepare it that can kind of mask the taste so I can get used to it over time?

[Anonymous]

http://www.amateurgourmet.com/2008/11/the_best_brocco.html

And it really is

[Anonymous]

Roasted is my favorite (bake at 450 for 30/40 min -- throw in some other veggies so you have several meals worth). You can also make it with sesame seeds, I don't have a recipe but there are a bunch online.

[Anonymous]

The way I make broccoli is the same as I make asparagus. Either on the stove or in the microwave, use 4T+ salted butter and 1 cup of frozen broccoli.

[Anonymous]

What ways have you tried it prepared? You could do raw with your favorite salad dressing. Or try steaming it to various levels of done-ness and adding cheese sauce. I prefer my broccoli kind of crunchy, but my mom, who is not a veggie eater, likes it pretty soft.

[Anonymous]

Stir fry it in sesame oil and add mae ploy sweet chili sauce and sesame seeds at the end.

[Anonymous]

I don't think broccoli takes like anything? I love it with sauces, hot sauce, yellow thai sauce, ranch, Mrs. Dash

[Anonymous]

Agree with roasting. Use a generous amount of olive oil and kosher or sea salt. 450 for 15-20 minutes (keep an eye on it). So delicious.

[Anonymous]

Everyone I know who dislikes broccoli has had a bad experience (or many, as children) with overcooked steamed broccoli with no flavors added. My personal favorite is to toss florets with olive oil and salt and roast at 450 for about 20 minutes, then remove from oven and toss with a little balsamic vinegar.

I do the same with Brussels sprouts and kale and carrots and tomatoes and it works amazingly well. Probably you could also use soy sauce, if you were going for an Asian thing. The key is SOME kind of flavoring other than au natural.

[Anonymous]

I use this Jacques Pepin recipe, although now I'd like to try Ina Garten's!

http://www.kqed.org/w/morefastfoodmyway/episode222.html

(it's on the right side, scroll down).

[Anonymous]

Anonymous wrote:Everyone I know who dislikes broccoli has had a bad experience (or many, as children) with overcooked steamed broccoli with no flavors added. My personal favorite is to toss florets with olive oil and salt and roast at 450 for about 20 minutes, then remove from oven and toss with a little balsamic vinegar.

I do the same with Brussels sprouts and kale and carrots and tomatoes and it works amazingly well. Probably you could also use soy sauce, if you were going for an Asian thing. The key is SOME kind of flavoring other than au natural.

Agree with roasting. I love mixing cauliflower and broccoli and roasting it all together.

[Anonymous]

I love broccoli roasted with some olive oil, salt pepper and sometimes garlic. I won't eat it microwaved with butter or broiled. I hate the rubbery taste.

[Anonymous]

add cheese

[Anonymous]

Anonymous wrote:http://www.amateurgourmet.com/2008/11/the_best_brocco.html

And it really is

+1. My kids (4 and 2) over who gets more, and they are not the kind of kids who fight over vegetables....

[Anonymous]

The best way we got to eating more vegetables is from buying frozen steam pacs. We used to have to force ourselves to eat one a day, but now we love them. Edamame, cauliflower, broccoli, snap peas...