Dan shows you three keys to achieving the best roasted broccoli that will elevate this easy-to-overlook vegetable to new heights.
Recipes:
Roasted Broccoli:
Skillet Roasted Broccoli with Sesame and Orange:
Skillet Roasted Broccoli with Smoky Sunflower Seeds:
Skillet Roasted Broccoli with Parm + Black Pepper:
Buy our winning chefs knife:
Buy our winning baking sheet:
Buy our winning wire rack:
Buy our winning instant-read thermometer:
Buy the Thermapen One:
Browse all WED content:
Follow Dan on Instagram:
Follow Dan on Twitter:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
45 Comments
Leave a Reply
You must be logged in to post a comment.
I add garlic powder with the oil. Then in the air fryer!!
FUCKING DELICIOUS
i can't believe it….after 40 years, i'm finally interested in broccoli 😂
I wasn't the only kid convinced to eat broccoli with comparisons to dinosaurs!
Get rid of this guy, ATK has gone downhill since he joined ATK videos
Thanks to you Dan, I've got a girl friend!
When are you having your own channel, Dan?
My dog loves pieces of frozen broccoli and cauliflower.
I'm so opposite – I've always preferred the stems to the florets!! I'll give Dan my florets any day and I'll take his stems.
If steaming upsets, you, I’m Gen X, and I remember my parents boiling, broccoli, until it was almost disintegrated.
I love broccoli and cook it every week stems and all. ❤️💕❤️
The stems and stalks are the only good part of broccoli, cooked or raw: The crown is a textural nightmare that tastes and looks like actual trash.
I LOVE broccoli and even did as a kid, never understood why it gets such a bad rep
How long do you roast?
Fry it oill ,add sesoinf it will be teasty
Chef Dan, this was terrific! thanks you and sharing
I love ALL your vids Dan and have gone back to be sure I’ve caught them all – DO keep them coming! This one especially great! Thanks!!
Oh how I absolutely love this series!
It also depends on what variety. Here in Bolivia they have the nasty seeds for broccoli.
Nicely done Dan. My problem with broccoli is how do you get the coating off the florets? Even the organic has this coating where water can soak thru to clean any evils that are on the broccoli.
"That peeling feeling, as they say" – Dan, who says that?. 😂
I knew wide and flat was the new trend 😉😏
Love broccoli! ❤❤😋
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
My dog loves broccoli. I'm now wondering if she's descended from cabbages. There's days she's as dumb as one.
That freaking lady screaming almost made me stop watching. More cooking, less trying to be funny antics would be better IMHO. 👍
I like to add minced garlic when I toss them in the oil. yum
In addition to salt and pepper, I'd add a little nutmeg before roasting. Also, the peeled broccoli stems are great raw.
Another way to amp up flavor: use duck fat or schmaltz instead of oil to roast the broccoli with.
I was like 30 before I could even get broccoli down. The key is to never let it get too soft or change color. My mother never seemed to know that.
The fake-out with that first broccoli chop was really something. On the one hand, I should have known better. But on the other hand, knowing almost better was the reason it was a such a shock to see.
with LEMON!
Dan out here changing lives one vegetable at a time! Awesome work tips (and stems)!
This video was hilarious and awesome to watch! Love Dan, and love broccoli.
Yeah, Dan cutting that first batch of broccoli about sent me over the edge!!! Yikes 😬😂
Don't forget nutritional yeast as a great seasoning on broccoli and popcorn!… Maybe do a popcorn vid?
Fun fact, in some countries they eat both broccoli and dogs
Dan is the best. Just sayin'.
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
Hey Dan science behind foods is amazing so I have a question for you why onion or garlic powder cake in containers after a while and how to prevent it? Hopefully we can have an episode on that thanks
Slice broccoli. Fry with onions, eggs, maybe cheese. Great, simple breakfast.
I like the hard, crunchy skin on the stems.
Toasted sesame seeds on teriyaki glazed broccoli cooked in bacon fat.
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
All the thoughtful details make this a great video.
I have been steamed broccoli only, but will now begin using these tips.
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.