ROASTED BROCCOLI WITH GARLIC
Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
- Serve warm.
Nutrition Facts : Calories 111 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams
GARLIC ROASTED BROCCOLI
Flavorful and tasty alternative to broccoli and cheese.
Provided by Dianna Jacobs-Fresh
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
- Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.
Nutrition Facts : Calories 62 calories, Carbohydrate 6.3 g, Fat 3.7 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 28.1 mg, Sugar 1.5 g
BROCCOLI PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.
PUREED BROCCOLI AND ROASTED GARLIC CANAPES
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
- Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
- Spread broccoli puree atop toasts. Transfer canapés to platter and serve.
CHILI-GARLIC ROASTED BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
ROASTED BROCCOLI WITH TAHINI GARLIC SAUCE
One of my favorite Middle Eastern mezze is deep-fried cauliflower served with tahini garlic sauce. I decided to try the dish with broccoli, but instead of deep-frying the broccoli I roasted it, a method that requires a lot less oil. The buds on the broccoli florets toast to a crispy brown, and the texture of the stalk remains crisp. It goes wonderfully with the classic and irresistible tahini garlic sauce.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
- Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 2 grams
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BROCCOLI PURéE
From onceuponachef.com
Cuisine AmericanCategory Vegetables & SidesServings 6-8Calories 109 per serving
- In a pot large enough to hold all of the broccoli, melt half of the butter over medium heat. Add the onions and cook, stirring frequently, until soft, 3 to 4 minutes. Add the water, salt, and pepper and stir with a wooden spoon to combine. Add the broccoli and bring the liquid to a boil; cover the pot tightly and reduce the heat to low. Cook until the broccoli is tender, about 15 minutes.
- Transfer all of the contents of the pot, including the liquid, to a food processor fitted with the steel blade. Add the remaining butter and the thyme and process until broken down but not completely smooth. Add the sour cream and process again until smooth. Taste and adjust the salt, if necessary (I usually add up to 3/4 teaspoon more salt). Transfer to a serving bowl, and top with a pad of butter, if using, and chives. (Note: if your food processor is small, you may need to work in batches.)
- Make-Ahead Instructions: The purée can be made up to 3 days ahead of time and refrigerated. Reheat in the microwave or on the stovetop.
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