- Melting broccoli is a Thanksgiving favorite that has been saved more than 15,000 times for its flavor and simplicity.
- The roasting method creates tender broccoli full of hearty miso, garlic and ginger.
- Ready in just 35 minutes, this side dish is healthy, easy to prepare, and pairs perfectly with holiday classics.
For me, Thanksgiving has always been all about the sides (sorry, turkey!). And while I love filling my plate with the traditional stuffing, mashed potatoes, green beans, and Brussels sprouts, I’m always looking for something new. This year I found the perfect side dish: Melting Broccoli, our most saved Thanksgiving recipe.
Melting Broccoli has saved more than 15,000 people MyRecipeswhere you can save, search and organize FoodGood Recipes for free. It’s the perfect tool for planners like me and helps me organize all of my Thanksgiving recipes into one convenient collection, from this broccoli side dish to our maple ginger apple pie.
After looking at the melty broccoli recipe, it’s easy to see why so many people love it. The melting technique is the key to this successful side dish. The broccoli is roasted over high heat before adding a flavorful broth mixture to the pan and the broccoli is roasted again. During the second roast, the broccoli absorbs the broth, resulting in a wonderfully tender, melt-in-your-mouth consistency. This technique works so well with broccoli because the broth gets into every crevice of the florets. (It’s also great with other vegetables like potatoes and carrots). Here, white miso, garlic and ginger give the broth a savory flavor. The recipe calls for vegetable stock, but you can easily use chicken stock if you already have it on hand for the big day.
A quick sauce made from rice vinegar and chili crisp rounds off the dish. The bright, spicy seasoning is the perfect counterpoint to the caramelized broccoli. Plus, it will help accentuate the richness of the other Thanksgiving side dishes, so you’ll definitely want to make more than the recipe calls for. Since I plan on serving this broccoli to a group of kids, I’m leaving the sauce aside for people to add as they like.
If you’re hosting a large group on Thanksgiving, you can easily expand this recipe to serve more. In this case, I recommend roasting the broccoli in two 9 x 13 inch baking pans so there is enough space. If the broccoli is left in the pan too much, it will be steamed instead of roasted and you won’t get the same browning. You can also whisk the broth in a small measuring cup to make it easier to pour between the two pans.
No matter how many people you serve, you will all benefit from the health benefits of broccoli. Eating broccoli can help reduce the risk of heart disease because the vegetable contains fiber, antioxidants and anti-inflammatory compounds that lower cholesterol and improve blood pressure. Broccoli is also a rich source of vitamin C, which supports your immune system (an added benefit during the busy holiday season). Additionally, roasting broccoli instead of boiling preserves more water-soluble nutrients such as vitamin C, B vitamins and phytonutrients.
With all of these selling points, Melting Broccoli is the stunning side dish I will be putting on my Thanksgiving table this year. Plus, it’s ready in just 35 minutes, so you can pop it in the oven while the turkey rests before carving. We all know that oven space is at a premium on Thanksgiving, but melty broccoli is definitely worth the space—and once you’ve made it yourself, I’m sure you’ll agree. Make sure you save it to MyRecipes along with all the others FoodGood Recipes you’ll want to make this Thanksgiving.
