Julia Child's Secret To Perfectly Roasted Broccoli

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Before legends like Anthony Bourdain or Gordon Ramsay hit the food scene, there was Julia Child, credited for demystifying and popularizing French food in U.S. households and restaurants. She shared the secrets of French cooking through her bestselling cookbook "Mastering the Art of French Cooking" and her hit television show, "The French Chef." So next time you're eating a simple croque monsieur at your local Parisian-style bistro, or picking up butter (another ingredient she championed), you've got Child to thank. She embodied French cooking, which brings out complex flavors from simple, everyday ingredients. One example of this is her secret to perfectly roasted broccoli, which she elevated by trimming the stalks and dividing them into florets.

In an episode of "The French Chef," Julia Child noted that "if you want to have the most tender and delicious broccoli you've ever eaten in your life, you peel it, and it makes a tremendous amount of difference in how fast it cooks and how delicious it tastes" (via YouTube). This was also a technique she used for asparagus. Using a peeler or paring knife, removing the tough and fibrous skin makes the broccoli more palatable, while the quicker cooking time also contributes to the broccoli caramelizing on the outside.  

In "Mastering the Art of French Cooking," Child wrote, "Fresh broccoli will cook much more rapidly and stay greener if you divide the flowerets about 3 inches long and then peel the thin, green skin off the stalks" (via The Internet Archive). Cutting the broccoli into evenly sized pieces ensures uniform roasting, preventing some parts from becoming mushy while others remain undercooked.

Julia Child had many tips for roasting vegetables, and one of them was always to cook them using a high oven temperature. In an episode of "The Way to Cook," she roasted potatoes in the oven at 425 degrees Fahrenheit in the upper third rack "because the heat of the oven comes up and falls down ... and browns it" (per YouTube). When vegetables are roasted at high temperatures, two key chemical changes shape their flavor and appearance: caramelization and the Maillard reaction. Caramelization is where the natural sugars in the broccoli break down to produce rich sweetness and deeper complexity. The Maillard reaction occurs as sugars interact with proteins to create browning and savory notes. Working together, these give roasted broccoli its golden crust while keeping the inside flavorful.

Beyond cooking tips, in true French fashion, Child also emphasized the importance of quality and believed in using the freshest ingredients available. To secure the freshest broccoli, look out for several indicators: a deep, vibrant green color, florets that are tightly packed together, a firm stem, and, if you really want to be sure, give it a smell; if alarm bells ring, it's not fresh. To keep your broccoli as fresh as possible, you can place the stem in a cup of water in your refrigerator, which will keep the broccoli from drying out prematurely. Alongside quality, Child also respected seasonality. Although broccoli can be eaten and grown year-round, when you eat it in season, it will taste its best, which for broccoli is in the fall. 

While roasted broccoli can be enjoyed on its own — perhaps simply topped with some flakes of sea salt and a drizzle of high-quality olive oil — it shines best when it's incorporated into a dish. In the spirit of Julia Child, here are some French-style preparations that pair amazingly with roasted broccoli. One classic option is broccoli gratin. Simply place roasted broccoli in a baking dish, and pour over a generous serving of béchamel sauce or crème fraîche, Gruyère cheese, and some breadcrumbs (dried baguette is ideal if you're trying to stay on theme). Bake until you've got yourself a rich and creamy, golden-topped dish that could be both a side or a light main. You could also elevate the roasted broccoli during the roasting process itself by tossing the florets with a melty, flavorful French cheese such as Roquefort or brie. This simple step will take your broccoli from a simple side to a luxurious, French-inspired masterpiece.

Roasted broccoli also serves a multitude of purposes beyond French-style cooking. It can make a quick, no-fuss side to post-work weeknight meals like grilled chicken, roasted salmon, or baked tofu. Stored and refrigerated in an airtight container, it can last for three to five days, which makes it a great choice for meal prep. It can also be used to add some structure to dishes, such as a hearty salad bowl, or as part of a stir-fry, with the added benefit of enhancing both taste and nutritional value.