Best Pan Roasted Broccoli Recipes

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PAN-ROASTED BROCCOLI



Pan-Roasted Broccoli image

Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper (I used garlic pepper blend)
2 tablespoons vegetable oil
1 1/4 lbs broccoli, separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)

Steps:

  • Stir water, salt, and pepper together in small bowl, til salt dissolves.
  • In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
  • Don't stir for about two minutes until they get light browned.
  • Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
  • Add water spice mixture and cover pan with lid, cooking for two minutes.
  • Uncover and cook until desired doneness.
  • Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

SHEET-PAN SPICY ROASTED BROCCOLI PASTA



Sheet-Pan Spicy Roasted Broccoli Pasta image

Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
3/4 teaspoon kosher salt, more as needed
1/2 teaspoon red pepper flakes, or to taste
12 ounces chiocciole or other tube-shaped pasta
1/3 cup grated Parmesan cheese
1/3 cup panko bread crumbs
1 tablespoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
12 ounces best quality, whole milk ricotta
Fresh lemon juice, for serving (optional)

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  • Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  • In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  • Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams

PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE



Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

2 red peppers
2 tablespoons olive oil
1 shallot, minced
3 tablespoons white wine
6 tablespoons chicken stock
Lemon juice, to taste
Salt and freshly ground black pepper
1 head broccoli, about 14 ounces/390 g
1 leek, washed and trimmed
Salt and freshly ground black pepper
1 tablespoon butter, plus more to taste
Zest and juice of 1 lemon, to taste
4 fillets sea bass, about 4 ounces/110 g each
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
  • Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
  • To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
  • Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
  • To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
  • For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

SHEET PAN CITRUS AND SAGE CHICKEN WITH ROASTED BROCCOLI AND POTATOES



Sheet Pan Citrus and Sage Chicken with Roasted Broccoli and Potatoes image

A whole meal made on one baking sheet! Clementine and sage are the main flavor components in this dish, but can be subbed for other citrus, herbs, or spices to change it up.

Provided by Sarabeth Elyse

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 pound small red potatoes, halved
1 tablespoon olive oil, or to taste
1 bunch fresh sage, chopped, or to taste, divided
salt and ground black pepper to taste
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
3 clementines
¼ cup fresh lemon juice, or as needed
2 tablespoons melted butter
1 teaspoon Italian seasoning
¾ teaspoon garlic powder, or to taste, divided
2 cups broccoli florets
2 clementines, sliced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  • Slice chicken breasts into 3 or 4 tenders about 2 inches wide.
  • Toss potatoes with olive oil to coat; sprinkle with 1/3 the sage. Season with salt and pepper. Lay potatoes in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
  • Combine bread crumbs, Parmesan cheese, and another 1/3 the sage in a shallow bowl.
  • Zest, halve, and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.
  • Combine citrus juice, melted butter, Italian seasoning, and 1/2 teaspoon garlic powder in another bowl. Dip chicken tenders one at a time into the juice mixture; coat with the bread crumb mixture.
  • Toss broccoli with the remaining juice mixture and sage.
  • Reduce oven temperature to 400 degrees F (200 degrees C).
  • Scrape potatoes from the pan using a spatula; toss slightly to make room for chicken and broccoli. Add the coated chicken and top with 2 sliced clementines. Add broccoli in a single layer. Sprinkle remaining garlic powder on top; season with salt and pepper. Scatter reserved clementine quarters around the pan.
  • Bake in the preheated oven until chicken is golden and broccoli is crispy and browned on the edges, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 441.3 calories, Carbohydrate 46.7 g, Cholesterol 84.3 mg, Fat 15 g, Fiber 5.7 g, Protein 32 g, SaturatedFat 6 g, Sodium 335.7 mg, Sugar 13.3 g

PAN-ROASTED BROCCOLI RABE "BAGNA CAUDA"



Pan-Roasted Broccoli Rabe

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 large bunch broccoli rabe
1/2 cup extra-virgin olive oil
1/2 teaspoon chile flakes
4 anchovies, finely minced
3 cloves garlic, grated
Freshly ground black pepper
1/2 cup grated Pecorino Romano cheese

Steps:

  • Bring a large pot of water to a boil and salt generously. Prepare an ice water bath.
  • To clean the broccoli rabe, remove the bottom third of the stem, which is fiberous. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well.
  • Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the chile flakes, anchovies and garlic and saute about 1 minute. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the Pecorino Romano and serve.

PAN -FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE



PAN -FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE image

Categories     Fish     Fry     Quick & Easy     Dinner     Summer

Yield 4

Number Of Ingredients 19

ROASTED RED PEPPER SAUCE
2 red peppers
2 tablespoons olive oil
1 shallot, minced
3 tablespoons white wine
6 tablespoons chicken stock
Lemon juice, to taste
Salt and freshly ground black pepper
BROCCOLI PUREE
1 head broccoli, about 14 ounces/390 g
1 leek, washed and trimmed
Salt and freshly ground black pepper
1 tablespoon butter, plus more to taste
Zest and juice of 1 lemon, to taste
GRILLED SEA BASS
4 filets sea bass, about 4 ounces/110 g each
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish. To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

PAN-ROASTED STEAK WITH CRISPY BROCCOLI



Pan-Roasted Steak with Crispy Broccoli image

Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.

Provided by Mindy Fox

Categories     #cook90     Dinner     Steak     Beef     Broccoli     Capers     Jalapeño     Cilantro     Lime Juice

Yield 4 servings plus leftovers

Number Of Ingredients 11

2 large heads of broccoli (about 2 1/2 lb. total)
6 Tbsp. plus 3/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, divided, plus more
Freshly ground black pepper
1/2 cup finely chopped shallot or red onion
1/4 cup fresh lime juice
3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)
2 tsp. vegetable oil
1 cup finely chopped cilantro
2 Tbsp. rinsed capers, coarsely chopped
1/2 jalapeño, finely chopped

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired.
  • Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.
  • Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.
  • Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

PAN-ROASTED STEAK WITH CRISPY BROCCOLI RECIPE



Pan-Roasted Steak with Crispy Broccoli Recipe image

Provided by charlotteh371

Number Of Ingredients 11

2 large heads of broccoli (about 2½ lb. total)
6 Tbsp. plus ¾ cup extra-virgin olive oil
½ tsp. kosher salt, divided, plus more
Freshly ground black pepper
½ cup finely chopped shallot or red onion
¼ cup fresh lime juice
3 12-oz. sirloin, boneless rib-eye, or New York strip steaks (about 1¼" thick)
2 tsp. vegetable oil
1 cup finely chopped cilantro
2 Tbsp. rinsed capers, coarsely chopped
½ jalapeño, finely chopped

Steps:

  • RECIPE PREPARATION Place racks in upper and lower thirds of oven; preheat to 425°. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired. Meanwhile, mix shallot, lime juice, and ½ tsp. salt in a small bowl. Set aside. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak. Mix cilantro, capers, jalapeño, and remaining ¾ cup olive oil into reserved shallot mixture. Reserve 1 steak and ¼ cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

PAN ROASTED BROCCOLI



Pan Roasted Broccoli image

Super easy super tasty preperation for veggies of any kind.

Provided by Lauren Perkins-Boyd

Categories     Vegetables

Time 15m

Number Of Ingredients 4

1 head of broccoli
1 tsp olive oil
1/4 c water
salt and pepper to taste

Steps:

  • 1. Preheat a large skillet to medium-high heat.
  • 2. To pan add oil, broccoli, water, salt and pepper. Cook until all the water has evaporated and broccoli is lightly browned, about 10 minutes.

PAN ROASTED BROCCOLI



PAN ROASTED BROCCOLI image

Number Of Ingredients 5

3 tablespoons water
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

Steps:

  • 1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer. 2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. STEP BY STEP: One Vegetable, Two Different Worlds The florets are cut into small pieces so that they cook quickly and evenly. The hardier stalks are sliced on the bias for maximum caramelization.

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