{"id":60923,"date":"2026-05-21T16:42:27","date_gmt":"2026-05-21T20:42:27","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=60923"},"modified":"2026-08-07T17:12:47","modified_gmt":"2026-08-07T21:12:47","slug":"air-fryer-broccoli","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/air-fryer-broccoli\/","title":{"rendered":"Air fryer broccoli"},"content":{"rendered":"<h3>\ud83e\udd66 The vegetable my kids always ask for<\/h3>\n<p>I love broccoli, it&#8217;s probably one of the vegetables I cook most often at home. For a long time, I steamed it and it was okay, but the day I tried it in the air fryer, I realized I was missing out on something. My kids literally go crazy for it, and honestly, it&#8217;s become my default side dish for pretty much everything I make during the week.<\/p>\n<h3>\ud83d\udd25 The secret to perfect crispy broccoli<\/h3>\n<p>The key is to never pile the florets on top of each other in the basket. If you do that, your broccoli will steam instead of roast, and you&#8217;ll end up with a soft and disappointing result. Do it in two batches or use both baskets if your air fryer allows it. The smoked paprika and garlic powder make all the difference on the tips. It browns, it crisps, and around 15 minutes you start getting caramelized bits that taste like heaven.<\/p>\n<h3>\u2705 Simple, quick and good year-round<\/h3>\n<p>This is the kind of recipe I eat every day with chicken and rice. Air fryer broccoli, pork tenderloin, pasta, steak. It goes with everything. It&#8217;s as simple as brushing your teeth, and if you want to change the spices once in a while, the base stays the same. Broccoli is available twelve months a year in Quebec, so you have no excuse not to try it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crispy air fryer broccoli with smoked paprika and garlic powder. 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