ROASTED LEMON-CHILE BROCCOLI
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste.
- Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.
LEMON-PEPPER BROCCOLI
This easy side dish is perfect with just about any main dish. Lemon pepper gives it a nice zing. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. Add the remaining ingredients; toss to coat.
Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STEAMED BROCCOLI WITH ALMONDS, LEMON ZEST, AND RED PEPPER FLAKES
Lemon and red pepper give this healthy broccoli and almond dish its delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Number Of Ingredients 5
Steps:
- Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
- Drizzle with olive oil and add almonds, lemon zest, and red pepper flakes; toss to combine. Serve immediately.
LEMON BROCCOLI
Steps:
- Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.
Nutrition Facts : Calories 131 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 187 milligrams, Protein 4 grams, Sugar 1 grams
BROCCOLI WITH LEMON AND RED PEPPER FLAKES
Categories Side Steam Vegetarian Quick & Easy Lemon Broccoli Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Trim the broccoli, peel the stems, and slice them thin. Cut the flowerets into 2-inch pieces and reserve them. In a large steamer set over boiling water steam the broccoli stems, covered, for 5 minutes, or until they are crisp-tender, and transfer them to a bowl. In the steamer steam the reserved flowerets, covered, for 3 to 5 minutes, or until they are crisp-tender, and transfer them to another bowl. Sprinkle the stems and the flowerets with the zest, the red pepper flakes, and salt to taste, drizzle the oil over them, and toss the mixtures well. Arrange the stems in the center of a platter and arrange the flowerets around them.
BROCCOLI WITH RED PEPPER FLAKES AND GARLIC CHIPS
Broccoli is loaded with lots of vitamins A and C and several minerals, it is one of the most healthful veggies. This is a spiced up version that is low in fat and not low on flavor. The recipe comes from Williams Sonoma Essentials of Healthful Cooking.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small skillet over medium-low heat combine the olive oil, garlic and red pepper flakes.
- Heat, stirring frequently, just until the garlic begins to turn golden on the edges, approximately 1-2 minutes.
- Remove from heat, strain through a fine-mesh sieve, reserving the oil and garlic in separate containers.
- Cut the broccoli into florets, trimming the stalks until they are about 1-2 inches long.
- Place the cut broccoli in steamer basket over boiling water, cover tightly and stem until crisp tender, 4-6 minutes.
- Place broccoli immediately into a serving dish, sprinkle with garlic flakes and 1 tablespoon of the oil.
- Serve.
- The remaining oil can be saved and used in other dishes later.
LINGUINE WITH BROCCOLI, PINE NUTS, AND RED PEPPER FLAKES
Categories Citrus Garlic Pasta Side Sauté Vegetarian Quick & Easy Parmesan Pine Nut Broccoli Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain broccoli florets and refresh under cold water. Drain again.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add minced garlic; stir 1 minute. Add red pepper flakes to skillet; stir 30 seconds. Add blanched broccoli florets; stir until heated through, about 2 minutes.
- Add pasta to skillet and turn to coat with olive oil. Add fresh lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season pasta generously with salt and pepper. Transfer to heated platter. Sprinkle with toasted pine nuts. Serve, passing additional Parmesan cheese separately.
ATKINS BROCCOLI PARMIGIANO
Make and share this Atkins Broccoli Parmigiano recipe from Food.com.
Provided by Orions Wife
Categories Vegetable
Time 8m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; saute 30 seconds. Add broccoli, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes, until broccoli is crisp-tender. Season to taste with salt and pepper. Transfer broccoli to a serving dish and sprinkle with parmesan.
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- Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven Temperature Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.
- Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.
- In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
- Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
THE BEST OVEN ROASTED BROCCOLI EVER! - ONE HAPPY HOUSEWIFE
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4.3/5 (56)Total Time 23 minsCategory Side DishCalories 123 per serving
- If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It's important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel. I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.
- In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.
- Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.
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- Meanwhile, add 2 tbsp salted butter, 2 tbsp olive oil and red pepper flakes to a large pan over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add broccoli, garlic and a pinch of salt then stir until everything’s mixed together. Add white wine and let it cook for another 3 minutes.
- Add al dente pasta to the broccoli pot and add the remaining 2 tbsp of butter, the lemon zest, lemon juice, and 1 cup parmesan cheese and stir. Add pasta water, little by little, and keep stirring until each noodle has a glossy finish and is coated with the broccoli mixture.
- To plate, add pasta then top with more parmesan cheese and another pinch of red pepper flakes.
ROASTED BROCCOLI TOAST WITH RED PEPPER AND LEMON.
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5/5 (4)Category Main CourseCuisine AmericanTotal Time 50 mins
- Place the broccoli on the sheet and spray with the olive oil (or your favorite oil for spritzing). Sprinkle with the salt, pepper and garlic powder.
- While the broccoli is roasting, whisk together the olive oil and lemon zest in a bowl. Toast your bread.
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- Spread in an even layer on 2 half-sheet pans — avoid piling pieces of broccoli rabe on top of each other, otherwise it'll steam rather than roast. Cook for about 10-15 minutes, rotating the pans halfway through, or until stems are green and leaves are crisp.
- Add the broccoli rabe back to the mixing bowl and toss with parmesan, lemon juice, and red pepper flakes.
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