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
ROASTED BROCCOLI WITH SMASHED GARLIC
Here's a great way to make broccoli if you are tired of making it the same old way. Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when's dinner ready.
Provided by Gina
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.
- In a baking dish combine broccoli, olive oil, garlic, salt and pepper.
- Roast broccoli about 20 minutes, until broccoli is browned and tender.
Nutrition Facts : ServingSize 1 /4th of broccoli, Calories 126 kcal, Carbohydrate 13.5 g, Protein 4.5 g, Fat 7.5 g, Fiber 5.5 g
ROASTED VEGETABLES WITH SMASHED GARLIC
Fall is the perfect time for oven roasted vegetables! These easy roasted vegetables are tossed in a delicious hummus vinaigrette for the perfect side.
Provided by Holly Nilsson
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Mix vinaigrette ingredients and refrigerate.
- Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
- Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
- Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
- Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.
Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 119 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ROASTED BROCCOLI WITH SMASHED GARLIC
Make and share this ROASTED BROCCOLI WITH SMASHED GARLIC recipe from Food.com.
Provided by Barenakedchef
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.
- Enjoy.
Nutrition Facts : Calories 76, Fat 4.9, SaturatedFat 0.7, Sodium 31.2, Carbohydrate 6.9, Fiber 0.1, Protein 3.6
ROASTED BROCCOLI WITH GARLIC
Make and share this Roasted Broccoli With Garlic recipe from Food.com.
Provided by blujaded
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Cut the broccoli into florets. 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 114.7, Fat 7.3, SaturatedFat 1, Sodium 50.7, Carbohydrate 10.8, Fiber 4, Sugar 2.6, Protein 4.4
ROASTED BROCCOLI
Steps:
- Cut one large bunch of broccoli into 3-inch spears, toss with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil. Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.
ROASTED BROCCOLI WITH SMASHED GARLIC
Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when's dinner ready. This is a simple, yet elegant side dish.
Provided by Teri Williams
Categories Side Dish
Time 30m
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.In a baking dish combine broccoli, olive oil, garlic, salt and pepper.Roast broccoli about 20 minutes, until broccoli is browned and tender.
HERB-AND-LEMON-ROASTED CHICKEN WITH SMASHED BROCCOLI AND GARLIC
Give yourself plenty of time to marinate the chicken; I usually do this the morning I plan to serve it. The smashed broccoli and garlic remind me of the soft, overcooked vegetables of my youth. It's mushy and satisfying. To me, chicken and broccoli is a classic combination that doesn't need rice or potatoes to go with-it's perfect the way it is.
Yield serves 2
Number Of Ingredients 22
Steps:
- Start by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don't want to fry the herbs, just steep them like you're making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.
- Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.
- Remove the chicken from the refrigerator about 15 minutes before cooking so it won't be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that's in the oven, move on to the broccoli.
- Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.
- Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.
- Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!
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- Prepare a large ice bath. In a large pot of boiling salted water, blanch broccoli until bright green and just tender, about 2 minutes.
- On a large cutting board or clean working surface, use the back of a mason jar (or small glass), to smash broccoli. (Don’t press down so hard that the florets completely fall apart.) In a large skillet over medium heat, pour in just enough olive oil to coat the bottom of the skillet and heat until olive oil is shimmering.
GARLIC MASHED BROCCOLI - HEALTHY SEASONAL RECIPES
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Reviews 5Calories 124 per servingCategory Side Dish
- Bring 1 to 2 inches water to a boil in a large saucepan fitted with a steamer basket. Add broccoli and steam until soft but still bright green, 5 to 6 minutes. Remove the steamer basket from the pot, pour out water.
- Meanwhile, place oil and garlic in a small skillet and set over medium high (do not preheat oil.) Cook, swirling the pan or stirring often, until the garlic is starting to brown, 2 to 3 minutes. Remove from the heat and carefully add chicken stock to prevent the garlic from burning.
- Place half of the broccoli in a food processor fitted with the steel blade attachment. Add the garlic mixture, salt, thyme and white pepper and puree until as smooth as possible. Add the broccoli to the empty saucepan.
- Place the remaining broccoli in the food processor and pulse until desired degree of chunkiness. Add the chunky broccoli to the pureed broccoli, and stir to combine. Serve hot.
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- In a small bowl, mix together the butter, mustard, garlic, 1 tsp salt, and ½ tsp pepper. Set aside.
- Using a sharp large knife, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breast bone if necessary. Loosen the chicken skin from the meat being careful not to rip the skin. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.
- Place the chicken, skin side up, on a baking sheet. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes and the chicken with 2 tbsp olive oil and sprinkle with remaining salt and pepper. Roast in the preheated oven until the chicken registers 165°F and the potatoes are easily pierced with a knife, 35-45 minutes. Remove the chicken from the baking sheet and set it aside.
GARLIC ROASTED BROCCOLINI - MY SEQUINED LIFE
From mysequinedlife.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 99 per serving
- Preheat oven to 400°F. Line two large sheet pans with parchment paper, or give them a spritz of cooking spray or a light brushing with olive oil.
- Rinse broccolini and blot dry. Trim and discard the bottom ¼-inch of each broccolini stalk (you can leave the leaves on). Slice any stalk that is wider than approximately ½-inch in half length-wise. Arrange each stalk on the prepared sheet pans in a single layer.
- Peel each garlic clove and put it on a cutting board. Carefully press it under a chef's knife (with the sharp edge facing away from you) and apply pressure so that the clove is crushed. Arrange the smashed garlic cloves around the broccolini on the pans.
- Evenly drizzle olive oil over top of the broccolini and garlic cloves, then season with salt and pepper. Give each broccolini stalk a flip over and back to get the oil on all sides. Grate lemon over top, if desired
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- Straight Up Roasting Instructions (fresh broccoli)Preheat your oven to 425 degrees F.Start by chopping up your broccoli.** Chop off the end of the stem and discard.
- Chop the broccoli from the stem-end into florets that are all about the same size.Add the broccoli directly to your 11x17 inch pan (half baking sheet), or you can mix it in a bowl if you prefer.
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