Sarra Ina Garten broccoli recipes turn this everyday vegetable into something genuinely crave-worthy with high-heat roasting, garlicky sautés, and smart pasta pairings. This collection covers broccoli, broccolini, and broccoli rabe across her best side dishes, casseroles, and weeknight pastas.
1. Chicken Divan
Shredded cooked chicken layered with fresh broccoli florets under a creamy sauce made from butter, flour, whole milk, heavy cream, chicken stock, and sharp white cheddar. The top turns golden and bubbly after about 30 minutes in the oven while the broccoli stays tender underneath. A 50-minute comfort food casserole that feeds a crowd.
2. Broccoli Quiche
Steamed broccoli florets baked into a custard of eggs, heavy cream, grated Gruyère and cheddar inside a buttery homemade crust. A pinch of nutmeg adds warmth without being obvious, and the filling puffs up golden around the edges. Takes about an hour and 10 minutes but most of that is hands-off baking time.
More Broccoli Recipes Worth Trying
3. Parmesan-Roasted Broccoli (via Food Network)
Crisp-tender florets roasted at 425 degrees with garlic, olive oil, salt, and pepper for 20 to 25 minutes until the tips are browned and nutty. Tossed straight from the oven with lemon zest, lemon juice, toasted pine nuts, Parmesan, and fresh basil. Her most popular broccoli recipe and one of the highest-rated sides on Food Network.
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4. Broccoli With Garlic and Soy Sauce (via Food Network)
Whole florets blanched until just tender, then tossed with slow-cooked garlic cloves, their fragrant oil, and a splash of soy sauce for a savory, umami-rich finish. Served cold or at room temperature, so it works as a make-ahead side or potluck dish. Simple ingredients but deeply flavorful.
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5. Broccoli With Bow Ties and Peas (via Food Network)
Bow-tie pasta tossed with blanched broccoli, sweet peas, garlic, lemon zest, and a buttery lemon dressing finished with toasted pine nuts and Parmesan. Everything cooks in the same pot of boiling water, making cleanup easy. A bright, satisfying one-bowl meal ready in about 20 minutes.
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6. Broccoli Rabe With Garlic (via Food Network)
Bitter, peppery broccoli rabe cooked covered in olive oil with golden-fried garlic cloves and a pinch of red pepper flakes until the stalks turn tender but still have bite. The garlic gets removed, crisped separately, then stirred back in at the end for maximum flavor. Done in about 10 minutes on the stovetop.
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7. Shells With Broccoli Rabe and Pancetta (via Food Network)
Pasta shells tossed with sautéed broccoli rabe, diced pancetta, red pepper flakes, and a splash of reserved pasta water for a rich, savory weeknight dinner. Each bowl gets topped with a generous dollop of ricotta and a drizzle of olive oil before serving. Hearty, warming, and on the table in about 30 minutes.
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8. Roasted Broccolini (via Food Network)
Slim stalks spread across two sheet pans so they roast instead of steam, drizzled with olive oil and seasoned with salt and pepper. Fifteen minutes at 375 degrees turns them crispy at the tips and tender through the stems. One of the simplest vegetable sides in her entire cookbook collection.
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9. Roasted Broccolini With Panko Gremolata (via Food Network)
Golden roasted broccolini topped with a crunchy gremolata made from toasted panko breadcrumbs, garlic, lemon zest, and fresh parsley. The panko gets cooked in olive oil until crisp and deeply browned before being scattered over the tender stalks. A dressed-up version of her basic roasted broccolini that adds fantastic texture.
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10. Sautéed Broccolini (via Food Network)
Blanched broccolini shocked in ice water to lock in its bright green color, then quickly sautéed in butter until warmed through and just tender. The ice bath step keeps the texture snappy instead of mushy, and the butter gives each stalk a rich, savory coating. Ready in under 10 minutes once the water boils.
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11. Broccolini and Balsamic Vinaigrette (via Food Network)
Tender broccolini boiled for just two minutes, then tossed warm in a tangy vinaigrette of olive oil, balsamic vinegar, Dijon mustard, and garlic with a bright squeeze of lemon. Served warm or at room temperature, making it a flexible side for dinner parties or weeknight meals. Simple, bright, and full of flavor from the vinaigrette.
