BROCCOLI AND CASHEW CRUNCH
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
- Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
- Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.
BROCCOLI WITH A CRUNCH
Buttery breadcrumbs give this broccoli dish a satisfying crunch
Provided by Orlando Murrin
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil broccoli in salted water until just tender, drain well. Melt butter and fry breadcrumbs until lightly toasted. Season lightly and pour over the hot broccoli. Squeeze over the juice of half a lemon and serve.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
BROCCOLI CRUNCH SALAD
Make and share this Broccoli Crunch Salad recipe from Food.com.
Provided by winnipeggirl58
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a salad bowl.
- Combine dressing ingredients and mix with salad.
- Refrigerate until ready to serve.
CRUNCHY BAKED BROCCOLI
Found this simple recipe on facebook! It is surprising how much baking the broccoli changes the flavor. The result is addicting!!
Provided by DSimone
Categories Vegetable
Time 33m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Put ingredients in ziploc bag and shake. Spreak out evenly on non stick baking sheet. Bake 30 minutes at 375 degrees.
Nutrition Facts : Calories 77.4, Fat 6.9, SaturatedFat 0.9, Sodium 15.4, Carbohydrate 3.5, Fiber 1.2, Sugar 0.8, Protein 1.4
BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING
Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Find the freshest broccoli you can and be sure not to overcook them, you just want to blanch them quickly. A wonderful mix of crunch and color! You can make the components ahead of time, but don't dress the salad until you are ready to serve it; preserving the various crunches. Adapted from 101 Cookbooks.
Provided by Sharon123
Categories Salad Dressings
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
- Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
- In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
- To make pan-fried crunchy shallots:.
- Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
Nutrition Facts : Calories 328.5, Fat 26.3, SaturatedFat 2.8, Sodium 241.2, Carbohydrate 22.3, Fiber 3, Sugar 8.8, Protein 7.5
CRUNCHY BROCCOLI CASSEROLE
I love the crunch of the water chestnuts in this. I also like that it is a canned soupless recipe. Hope you enjoy it too.
Provided by riffraff
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Put broccoli in the bottom of a casserole dish.
- Cover with the soup mix and the water chestnuts.
- Pour the melted butter all over making sure to get it over the dry soup really well.
- Bake at 350 for 25-30 minutes.
- Easy Peasy.
Nutrition Facts : Calories 135.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 100.9, Carbohydrate 7.1, Fiber 2.6, Sugar 1.7, Protein 2.3
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