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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon pepper
Calories 108
Calories from Fat 65		(60%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 192mg		8%
Potassium 449mg		12%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 3.7g	14%
	Sugars 2.4g
Protein 4.0g		8%
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Pan-Roasted Broccoli

Recipe #155018 | 15 min | 10 min prep | add private note

⁽¹²⁵⁾ RATE IT NOW Print Recipe

By: Roxygirl in Colorado
Feb 7, 2006

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

SERVES 4 (change servings and units)

Ingredients

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)

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.

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Featured Reviews for This Recipe

From: SashasMommy

On Nov 9, 2009

What an easy and awesome recipe! I had already put dinner in the oven and it was halfway done before I realized I wanted to cook the broccoli. I jumped on Zaar and found this, and within 10 minutes, it was done. So quick and easy, and my husband even liked it (and he doesn't like broccoli.) I did add minced garlic from the jar since I didn't have garlic pepper blend.

0 people found this review helpful

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From: Peachie Keene

On Nov 4, 2009

Delicious! A no-fail method for tasty broccoli! I didn't separate the stems and florets, I kept them all intact, and it still turned out lovely. Thanks!

0 people found this review helpful

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From: Stacywoo

On Mar 14, 2006

I got this from Cook's Illustrated as well and it's a keeper. After cooking the broccoli, I removed it from the pan. Then I sauted some garlic in butter, added some lemon juice, and then put the broccoli back in the pan. Very yummy. A keeper.

34 people found this review helpful

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From: Cilantro in Canada

On Feb 27, 2006

Great way to make broccoli. This is a very easy dish to prepare and will definitely make this way again. It is very flavourful. I did not use all the oil, just sprayed the pan with Pam. Thanks for such an easy recipe.

13 people found this review helpful

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