Best Orange Sauced Broccoli And Peppers Recipes

ORANGE (OR LEMON) BROCCOLI

Steps:

• Wash and cut broccoli into florets.
• Bring about 1 cup of water to boil in a saucepan over high heat.
• Add broccoli florets, reduce heat to medium and cover.
• Cook until broccoli is crisp-tender and still bright green. About 5 minutes.
• Drain and return broccoli to pan.
• Add butter, orange juice, orange zest, salt and pepper.
• Toss together and heat through.
• Serve.

BROCCOLI WITH ORANGE SAUCE

Steps:

• Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.).
• Combine the olive oil, orange juice, and marmalade in a small saucepan.
• Cook over medium heat until mixture starts to bubble slightly.
• Pour the orange sauce over the broccoli and top with chopped walnuts.

ORANGE BROCCOLI

Steps:

• In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
• Mix until corn starch is dissolved.
• Set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add broccoli.
• Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
• Stir orange juice mixture and pour over broccoli.
• Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.

SAUTéED BROCCOLI WITH TOASTED GARLIC, ORANGE AND SESAME

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

ROASTED BROCCOLI WITH CREAMY ORANGE DRESSING

Steps:

• Toss 1 pound broccoli florets with olive oil, salt and pepper. Char in a hot cast-iron skillet, 5 minutes, then roast at 500˚ F until tender, 8 to 10 minutes. Cut out the segments from 1 orange; squeeze the juice from the membranes. Whisk 2 tablespoons of the juice with 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon each white wine vinegar and orange marmalade and 2 teaspoons Dijon mustard. Drizzle the broccoli and orange segments with the dressing.