Pan-Roasted Broccoli Recipe #155018
Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.
15 min | 10 min prep
SERVES 4
- 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)
- 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.
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5 stars