Roasted Broccoli With Ancho Butter Food

PARMESAN-ROASTED BROCCOLI

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.

PERFECT ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
• On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
• Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.

ROASTED BROCCOLI WITH GARLIC

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.

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

ROASTED BROCCOLI WITH ANCHO BUTTER

Steps:

• Preheat the oven to 450°.
• In a heatproof medium bowl, cover anchos with boiling water and let sit until softened, about 20 minutes. Drain the chiles and pat dry with towel. Discard stems and seeds, then coarsely chop.
• While the anchos are softening, heat 2 tablespoons of the olive oil in a small skillet until shimmering. Add pine nuts and cook over moderately high heat, shaking pan, for about 3 minutes or until lightly browned. Add garlic, cumin and coriander and cook, stirring, until the garlic is softened and the pine nuts are deep golden, about 1 minute longer. Set aside until cool.
• In a blender or food processor, puree the pine nut mixture with the anchos and butter. Season the ancho butter with salt and transfer to a bowl.
• In a large mixing bowl, toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets. Roast the broccoli in the upper and lower thirds of the oven for 15 minutes, or until crisp-tender. After 7 minutes swap shelves and rotate pans. Transfer broccoli to a bowl and toss with the ancho butter. Season with salt and return to baking sheets and roast for 10 minutes longer, or until the broccoli is tender. Arrange broccoli on a platter and serve warm or at room temperature.

BROCCOLI WITH ANCHOVIES AND GARLIC

Steps:

• Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
• Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
• Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.

ROASTED BROCCOLI DRIZZLED WITH LEMONY-GARLIC BUTTER

Steps:

• On a foil-lined cookie sheet, mix the broccoli with oil, salt and pepper.
• Roast at 475 degrees for 6-9 minutes, turning once.
• In the meantime, add garlic and lemon juice to melted butter.
• Pour mixture over broccoli.

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Steps:

• Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
• Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.