In Season: Broccoli


Believe me. I know how hard it is to convince broccoli-haters to eat broccoli. I've been doing it for years with my husband, who shudders if I even consider cooking it for dinner. But I've got a recipe that will convert all the haters. And now that broccoli is so cheap and in season—on sale at my grocery store for $1.69 for a pound!—it's the perfect time to try it.


Broccoli now..

I like this recipe for Roasted Broccoli and Parmesan Cheese because I find that roasting the broccoli helps to bring out the sweetness and cut some of the bitterness that kids (and my big kid husband) find so unappealing. And who doesn't like Parmesan cheese?

1 large bunch broccoli

3-4 tablespoons olive oil

Garlic powder (optional)



1 cup grated Parmesan cheese

Trim broccoli stalks to 1 inch below florets. Cut into bite-sized pieces. Toss broccoli in olive oil so that it is very lightly coated. Sprinkle with salt, pepper, and garlic powder (if desired). Transfer broccoli to baking dish. Roast at 450 until the broccoli is cooked through but still crisp, and just before it starts to brown (about 20-25 minutes). Remove from oven and toss with grated cheese to coat.

Broccoli later...

At these prices, it makes sense to buy broccoli in bulk and freeze some for later. Here's how to do it:

1. Wash broccoli, and cut into pieces.

2. Blanch broccoli by submerging in boiling water for 4 minutes and immediately transferring to an ice bath for 5 minutes.

3. Remove from water, drain, and pat dry.

4. Pack in freezer bags or containers, squeezing out as much air as possible.

5. Store in freezer for up to one year.

How do you get your kids to eat broccoli? Or is it a battle not worth fighting?

Read More >