This recipe comes from Melinda Strauss’ cookbook “Eat Jewish.” Read Unpacked’s interview with Melinda here.
This is the recipe that inspired the entire cookbook! It’s incredibly simple, yet I’ve heard from hundreds of people online that it’s the one that finally gets their kids to eat vegetables.
Note: The broccoli is best eaten fresh, but can be stored in the refrigerator in an airtight container for 3 to 4 days.
Nora’s Broccoli
PrintIngredients
- 4 cups broccoli florets (around 2 heads of broccoli)
- 2 tbsp extra-virgin oilve oil
- 1 tsbp Onion Soup Mix
Instructions
- Preheat the oven to 375°F (190°C/gas 5) and line a baking sheet with parchment paper.
- In a large bowl, add the broccoli, olive oil, and onion soup mix. Using your hands, toss to coat evenly. Spread the broccoli in an even layer on the baking sheet.
- Roast until the broccoli is soft and the edges are crispy, about 30 minutes. Transfer the baking sheet to a heatproof surface and let the broccoli cool slightly, about 5 minutes.
- Eat the broccoli right off the pan, like my family does, or transfer to a serving dish.
Originally Published May 8, 2026 12:12PM EDT
