25 Broccoli Recipes You’ll Keep Coming Back To

Whether you grow broccoli in your garden at home or find yourself adding it to your grocery list almost every week, we’re willing to bet that you could use a few fresh ideas for these crunchy, green stalks. Sure, you can freeze some and store it for another day or use it as the base of a comforting broccoli casserole, but we’re here to show just how versatile this cruciferous veggie really is. It’s great in veggie pastas, pot pies, quiche and more. You can’t go wrong with any of the recipes in this roundup but if you’re looking for a place to start, try this decadent gratin. The key is all the layering; sharp Cheddar cheese, buttery sauce, breadcrumbs and broccoli work together to create a homey side dish that’s sure to please—and use up plenty of broccoli florets!

A mixture of basil, toasted pine nuts and Parmesan makes a flavorful topping for Ina’s oven-roasted broccoli.

Rachael incorporates chunks of chicken and tender broccoli into her cozy and comforting macaroni and cheese.

The ultimate in quick-fix cooking, Ree's 20-minute dinner is packed with the bold flavor of a double-duty sauce made with soy sauce, brown sugar and ginger. This salty-sweet mixture not only marinates the flank steak, but also serves as the base of the cooking liquid.

Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.

Your favorite comfort soup finds a cozy home in crescent dough. This shareable ring is perfect as a vegetarian option for a big crowd.

Giada tosses pasta and vibrant broccoli with a simple yet bold sauce of garlic, anchovies and red pepper flakes.

This hearty and healthy weeknight dinner will please both kids and grown-ups, and it's made entirely in the Instant Pot®.

This simple side is both easy and delicious, thanks to a clove of garlic and dried red chili flakes.

We love broccoli so much that there is always a bunch kicking around the crisper drawer. While fresh broccoli is delicious prepared all sorts of ways, this is our go-to recipe when it sits in the fridge for a little too long. Simply chop it up and cook slowly with olive oil and aromatics. What you'll end up with is a super-flavorful spread that's very versatile, whether you layer it on crusty toast with a sprinkle of feta or spoon it over a bowl of grains

Sunny’s hearty casserole combines rice and shitake mushrooms with frozen broccoli and Cheddar cheese. Though Sunny makes it as a special side dish, this comforting recipe is substantial enough to be served as a main course.

Store-bought broccoli slaw and packaged ramen noodles come together in this easy cookout side, which requires just five minutes to prepare.

Giada's pot pies are the perfect size for little fingers, but adults will enjoy nibbling on them too.

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?

This simple baked egg dish is the perfect way to use up leftover cooked veggies like broccoli. Cheddar is nice, but you can use whatever shredded cheese you have on hand.

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Why use one type of cheese when you can use three? Ree opts for mild cheddar, sharp cheddar and Jack in her thick and creamy Broccoli Cheese Soup. You can splash in some chicken broth for thinning, if necessary.

Perfect for vegetarians, these whole-roasted broccoli steaks are topped with feta, red onion and a blood orange vinaigrette.

Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.

Molly’s hash-inspired frittata is delicious served both hot and cold — perfect for a busy brunch party.

Brighten up basic boiled broccoli with lemon wedges.

This protein-packed chicken and broccoli dish passes the Whole30 Program test (a nutrition plan that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes). Every part of the green cruciferous vegetable -- from stem to florets -- gets used. Stems become a no-carb rice, and florets are gently steamed.

Ree’s motto is waste not, want not — and it's easy to see why with recipes like this. She stir-fries her broccoli stems until browned, then punches up with the flavor with garlic, ginger and cilantro.

Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.