Pan-Roasted Broccoli

"Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by AZPARZYCH photo by AZPARZYCH
photo by Debbwl photo by Debbwl
Ready In:
15mins
Ingredients:
5
Serves:
4
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ingredients

  • 3 tablespoons water
  • 14 teaspoon salt
  • 18 teaspoon pepper (I used garlic pepper blend)
  • 2 tablespoons vegetable oil
  • 1 14 lbs broccoli, separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)
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directions

  • Stir water, salt, and pepper together in small bowl, til salt dissolves.
  • In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
  • Don't stir for about two minutes until they get light browned.
  • Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
  • Add water spice mixture and cover pan with lid, cooking for two minutes.
  • Uncover and cook until desired doneness.
  • Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

Questions & Replies

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Reviews

  1. dunncarter
    The technique is what makes this recipe. Follow the directions exactly and you will be amazed at the result (nutty flavor almost). It is fabulous. Adding water changes the integrity of the vegetable, and adding other seasonings will have you missing out on the subtle flavors that the salt and oil bring out. Go on, try it.
     
  2. jaybee chef
    I wouln't rate this 5 stars but we liked it well enough to repeat, I replaced the water with white wine and used garlic pepper. I also added rerigerated minced garlic and next time will add a twist from the red pepper grinder. I did have to add a little extra water since when I added the liquid prior to covering, it was almost gone when I put the lid on. The timing instructions were good for our preferences, but I think that would depend a little on the size of the florets. I was looking for a fairly light recipe without a lot of fat, and this recipe did work for that,
     
  3. Jessie MacMillan
    I've been roasting broccoli and was bored with it. This recipe definitely revived my interest! I made it as written, except for adding extra water, and it was very tasty. I usually peel the stems but didn't this time and it's really not necessary.
     
  4. Jillyb
    Love love love this recipe! We're not even big broccoli fans but we now have broccoli once/week. I add garlic and onion with the broccoli and then use salt and regular pepper. So good!
     
  5. Bonnie G #2
    Mmmmm, I love this recipe. It was so easy and the taste is a whole new experiance in broccoli. I added a teaspoon of crumbled bacon at the end and it threw this over the top. I made this when DGSs and friend was here to serve with recipe#3811687 and there wasn't a crumb left. Made for Eating Right in the Photo Forum
     
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Tweaks

  1. jbarr13421
    I grew up eating broccoli done in this style and I don't understand how the rest of you managed on frozen or steamed. Anyways, if not using cast iron, substitute dry white wine for water - it will significantly boost the dish in terms of flavor and complexity. If on cast iron, you will completely strip the seasoning, so, don't bother. You can use a tbsp of lemon juice, if w/o wine, but its not as good; the point is, is that you want some acid in the mix. I salt and pepper directly in the pan, right after putting the broccoli on, because its obviously easier and makes for tastier carmelization
     
  2. Princess Tomato
    Not that this NEEDS another review, but what the hell. I made this last night, and it was awesome. My only deviations: I used olive oil instead of vegetable oil, and I mixed in some garlic powder into the water/seasoning mixture. Soooooooooooo good. I like my broccoli to be more on the crunchy (?) side rather than mushy, so I didn't cook them much longer after the two minutes under the lid. They were bright green and pretty, and it was SUPER tasty. Next time, I might try adding some onions or garlic. Thank you for sharing!
     
  3. Keee8698
    This was good, but I still prefer oven roasted broccoli. However, this was easier and didn't make my kitchen extremely hot like turning on the oven does when it's warm out. I replaced 2 TBS of the water with lemon juice - it was pretty lemony at first but the lemon flavor mellowed a lot after the leftovers were refrigerated.
     
  4. jaybee chef
    I wouln't rate this 5 stars but we liked it well enough to repeat, I replaced the water with white wine and used garlic pepper. I also added rerigerated minced garlic and next time will add a twist from the red pepper grinder. I did have to add a little extra water since when I added the liquid prior to covering, it was almost gone when I put the lid on. The timing instructions were good for our preferences, but I think that would depend a little on the size of the florets. I was looking for a fairly light recipe without a lot of fat, and this recipe did work for that,
     
  5. Dr. Jenny
    This was a really nice broccoli recipe. Came out perfect and I loved the ease and simplicity. The only change we made was to use olive oil instead of vegetable oil. We served as a side to the Bon Appetit recipe, Steak with Stout Pan Sauce. Thanks!!
     

RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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