Pan-Roasted Broccoli

Roxygirl in Colorado's Note:

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

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 3 tablespoons water
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper (I used garlic pepper blend)
• 2 tablespoons vegetable oil
• 1 ¼ lbs broccoli , separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)

Directions:

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

Reviews

[jaybee chef]

I wouln't rate this 5 stars but we liked it well enough to repeat, I replaced the water with white wine and used garlic pepper. I also added rerigerated minced garlic and next time will add a twist from the red pepper grinder. I did have to add a little extra water since when I added the liquid prior to covering, it was almost gone when I put the lid on. The timing instructions were good for our preferences, but I think that would depend a little on the size of the florets. I was looking for a fairly light recipe without a lot of fat, and this recipe did work for that,

[gone to disneyland]

Love love love this recipe! We're not even big broccoli fans but we now have broccoli once/week. I add garlic and onion with the broccoli and then use salt and regular pepper. So good!

[Mikekey]

Not much I can add to 161 4-5 star reviews. :) I buy broccoli florets in big bags at Costco (we eat it a lot) and it doesn't have much in the way of stems, so next time I will buy a stalk at the grocery store and slice bigger pieces of stem. I think this would be good with some red bell pepper strips also.