Roasted Broccoli with Lemon, Pine Nuts and Basil
Warm Broccoli and Barley Pilaf
People tend to cook barley more in the winter than in the summer. But once it’s been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for superfresh vegetables, like the broccoli Grace Parisi uses here.
Simple Roasted Broccoli with Olive Oil and Garlic
This simple side dish comes together in just 30 minutes, pairing the classic flavors of fragrant roasted garlic and tender, juicy broccoli.
Roasted Broccoli with Walnuts and Goat Cheese
Creamy Broccoli Soup with Croutons
Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
Broccoli and Cheddar Casserole with Leeks
This classic is updated with deep-flavored cheddar and a crunchy topping of crumbled crackers and toasted almonds.
Lemony Broccoli Salad
Go-to Side Dish: This broccoli dish gets flavor from a knockout vinaigrette: olive oil, vinegar, lemon juice, lemon zest and shallot come together as a tangy, delicious dressing.
Twice-Cooked Broccoli with Hazelnuts and Garlic
Roasted Broccoli with Sesame
Roasted Broccoli with Lemon and Parmesan
Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping.
Roasted Garlic-Parmigiano Broccoli
Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.
Broccoli with Orange-Chile Oil
The orange-chile oil can be made ahead and refrigerated for 3 days.
Roasted Broccoli with Lemon and Pine Nuts
Broccoli Salad with Ginger-Miso Vinaigrette
Thanksgiving Make-Ahead Tip: The miso dressing can be refrigerated for up to 3 days, while the cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing and sesame seeds just before serving.