SERIOUSLY, THE BEST BROCCOLI OF YOUR LIFE
A delicious side dish that's quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.
Provided by Erren Hart
Categories Sides
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F/200°C.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
- Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
Nutrition Facts : Calories 129 kcal, Carbohydrate 21 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 770 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
EASY LEMON AND GARLIC BROCCOLI
This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.
Provided by Upagainstawall
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
- While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g
MIGHTY TASTY BROCCOLI
This is something I threw together, and was a real hit with my troops...they asked to double it next time. I will also add some toasted almonds. If tired of plain old broccoli, why not try this flavorful dish. Enjoy!
Provided by Cassie *
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. Remove all tough stems from the broccoli and cut larger florets into spears. Leave smaller pieces whole.
- 2. In a large skillet over medium heat, add oil and get nice and hot, but not smoking. Add broccoli, onion and garlic - saute, stirring frequently for about 5 minutes, or until onion are tender and broccoli turns a brilliant green.
- 3. Stir in salt, pepper and red pepper flakes. Add broth and simmer until broccoli is tender crisp. About 10 minutes.
- 4. Place in a serving dish and ladle any broth over top. These were delicious, my family wants me to double next time.
SIMPLE AND SATISFYING BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
BIG FLAVOR BROCCOLI
Chances are you're trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Provided by Chris Morocco
Categories Bon Appétit Side Broccoli Vegetable Anchovy Garlic Roast Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Pescatarian Healthy Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place).
- Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
- Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes.
- Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20-25 minutes. Wrap handle of skillet with a towel before you forget it's REALLY HOT.
- Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.
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