ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN
This roasted veggie dish is simplicity itself-just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.
Provided by My Food and Family
Categories Home
Time 55m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Thoroughly wash the vegetables.
- Cut potatoes in half or quarters to get bite-sized pieces.
- Cut or break broccoli crowns into individual florets.
- Place chopped potatoes, broccoli and carrots onto a baking sheet.
- Drizzle the veggies with olive oil and then toss to coat.
- Arrange veggies in a single layer on the baking sheet.
- Season to taste.
- Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
- Sprinkle veggies with cheese and bake 5 minutes more.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BROCCOLI ELEGANT
My family loves this creamy vegetable side dish. As pretty as it is tasty, it's an extra-special way to serve broccoli, and it really dresses up a table.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, combine the water, 1/4 cup butter and the seasoning packet from stuffing mixes; bring to a boil. Remove from the heat; add stuffing crumbs and toss. Let stand for 5 minutes. , Spoon stuffing around edges of a greased 13x9-in. baking dish. Place broccoli spears in center of dish. In a saucepan over medium heat, melt remaining butter. Stir in the flour, bouillon and salt until smooth. Gradually add milk, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. , Add cream cheese; stir until melted. Add onions; mix well. Pour over broccoli. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese and paprika.
Nutrition Facts :
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
ROASTED BROCCOLI WITH PARMESAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees F.
- Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.
ELEGANT BROCCOLI-PARMESAN POTATOES
Make and share this Elegant Broccoli-Parmesan Potatoes recipe from Food.com.
Provided by Adopted Parisian
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with water and bring the water to a boil over high heat. Add potato chunks and cook until tender. Drain and set aside.
- Next, boil broccoli until very tender. Transfer the broccoli to your food processor. Add broth, cream cheese, garlic and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well.
Nutrition Facts : Calories 235.8, Fat 12.3, SaturatedFat 7.4, Cholesterol 36.7, Sodium 311.2, Carbohydrate 23.7, Fiber 2.1, Sugar 1.1, Protein 10.5
BROCCOLI PARMESAN
Fresh green broccoli with Parmesan cheese is a treat you will not soon forget. I know it is simple but sometimes we have to be reminded of the simple recipes
Provided by BeckyF
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Arrange broccoli on serving plates, season with butter, salt and pepper.
- Sprinkle generously with parmesan.
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
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