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 BUTTERY BREAD CRUMBS
This roasted broccoli recipe takes a vegetable side dish over the top! Buttery bread crumbs and store bought hollandaise sauce make this broccoli irresistible!
Provided by Dan
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Cut the broccoli into florets and place on a baking sheet. Toss with olive oil, salt, pepper and garlic powder and roast for 20 minutes, turning over halfway through.
- While the broccoli is roasting, melt the butter and garlic in a large skillet. Add the breadcrumbs and toast while tossing, about 5 minutes until golden brown. Remove the breadcrumbs from the skillet and set aside.
- Make the Hollandaise sauce according to the package directions.
- To serve, place the roasted broccoli on a serving platter and top with the breadcrumbs and the Hollandaise sauce. Serve any extra sauce on the side.
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
ROASTED BROCCOLINI WITH PANKO GREMOLATA
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
- Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
- Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.
ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC
A whole head of garlic is roasted along with broccoli florets and cauliflower, basically making your appetizer and side dish in the same pan. Now, do not be alarmed when you get to the part where the foil comes off and you look at the very dark colored broccoli...after the final 30 minutes of roasting, the veggies are so tender and delicious. I normally only like my broccoli to be crisp tender and bright green, but in this recipe I thought the taste made up for its less attractive color. Found on Ellie Krieger's Healthy Appetite show originally.
Provided by HeatherFeather
Categories Cauliflower
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
- Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
- Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
- Cover the dish with foil and bake for 1/2 hour.
- Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
- Meanwhile, slice baguette bread into thin bias-cut ovals.
- Toast in a toaster oven until lightly toasted (to your liking).
- When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.
LEMON ROASTED BROCCOLINI WITH PANCETTA AND BREADCRUMBS
Take your traditional side dish of roasted broccoli to the next level with this recipe of Lemon Roasted Broccolini with Pancetta and Breadcrumbs. Roasted Broccoli is sprinkled with a delicious and crunchy lemon, thyme, and pancetta breadcrumb mixture.
Provided by Katie
Categories Thanksgiving Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Add the broccolini to a large baking sheet, or two if necessary so they are not overlapping.
- Drizzle with the olive oil, and stir around to coat.
- Season, to taste, with salt, pepper, and crushed red pepper
- Roast at 425 degrees F for 15 - 20 minutes, or until desired doneness.
- While the broccolini is roasting, prepare the breadcrumb mixture.
- Add the pancetta to a medium saute pan and cook over medium heat, stirring frequently, until it is browned and slightly crispy and the fat is rendered. About 4 minutes.
- Add the breadcrumbs to the pancetta and cook for another 4 minutes, until the mixture becomes fragrant.
- Then, add the garlic, thyme, and lemon zest. Cook for 1 more minute. Remove from heat and set aside.
- Lay the roasted broccolini out on a large serving platter and drizzle with the lemon juice.
- Then, sprinkle lightly with about 1/3 of the total breadcrumb mixture.
- Serve, with the remaining breadcrumb mixture in a bowl for adding to individual servings as desired.
Nutrition Facts : Calories 204 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 218 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ROASTED BROCCOLI WITH GREMOLATA
As featured in the Septemeber 2006 isssue of Quick and Simple magazine. Originally printed in the cookbook 150 Best American Recipes.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add shallot, and saute until it just starts to brown; about 2 minutes.
- Add bread crumbs and toast, stirring frequently to avoid burning, until golden; about 3 minutes.
- Transfer the mixture to a small bowl. Stir in the lemon zest and season to taste with salt and pepper. (The gremolata can be prepared several hours isn advance.).
- Preheat oven to 425 degrees.
- In a large mixing bowl, toss the broccoli florets with the remaining 3 tablespoons of olive oil. Sprinkle with some salt and pepper to taste and toss ingredients well to coat.
- Spread the broccoli florets out on a large baking sheet. Roast the broccoli until it is crisp-tender and lightly browned; approximatley 20 minutes. Remove from oven and sprinkle with lemon juice.
- Transfer the broccoli to a serving platter, sprinkle with the gremolata and serve hot.
Nutrition Facts : Calories 170.3, Fat 10, SaturatedFat 1.4, Sodium 116.5, Carbohydrate 17.5, Fiber 4.4, Sugar 3.2, Protein 5.6
ROASTED BROCCOLI
How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g
INA GARTEN'S ROASTED BROCCOLI WITH GARLIC, LEMON AND PARMESAN
Adapted from the Barefoot Contessa's recipe from Back to Basics via Food52 and The Amateur Gourmet. Original recipe calls for toasted pine nuts and basil, both of which sound delicious. I left them out mostly to simplify the recipe especially since I don't have a kitchen, but I'm not sure I'd make the effort in the future. Time will tell. Also, I've cut the portions back, to accommodate my little oven, so if you wish to make more - the original recipe calls for 4 to 5 lbs. of broccoli - visit either of the recipes linked to above.
Provided by Alexandra Stafford
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 425° F.
- Cut the broccoli into florets. Place on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with a teaspoon of kosher salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast for 20 to 25 minutes, until the broccoli is crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with the lemon zest, the juice from half a lemon, and the parmesan. Taste. Add a drizzle more olive oil if the broccoli seems dry or tastes too sharp; add more fresh lemon if it needs more bite. Add a sprinkling of sea salt if it simply needs more seasoning. Add pepper to taste. Add more parmesan if you wish. In short: season to taste ????
ROASTED BROCCOLI FLORETS WITH TOASTED BREADCRUMB GREMOLATA
Categories Garlic Vegetable Side Roast Vegetarian Lemon Broccoli Fall Healthy Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl. Mix in lemon peel. Season to taste with salt and pepper. (Gremolata can be made 4 hours ahead. Let stand at room temperature.)
- Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and serve.
PANKO-PARMESAN ROASTED BROCCOLI
This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.
Provided by NicoleMcmom
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
- Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
- Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g
ROASTED BROCCOLI
My go-to method for how to make perfectly roasted broccoli! See notes above for extra seasonings that you can add.
Provided by Ali
Time 25m
Number Of Ingredients 3
Steps:
- Heat oven to 450°F. Line a rimmed baking sheet with parchment paper* or mist with cooking spray.
- Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil. Toss until the florets are evenly coated. Season with salt and pepper.
- Cook for about 15-20* minutes, or until the florets are slightly charred and crispy around the edges.
- Taste, and season with additional salt and pepper if needed. Serve warm.
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