EASY LEMON AND GARLIC BROCCOLI
This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.
Provided by Upagainstawall
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
- While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g
REALLY QUICK BROCCOLI PASTA
Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!
Provided by Nagi
Time 15m
Number Of Ingredients 14
Steps:
- Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.
Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 768 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI PIEMONTESE
Provided by James Beard
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook broccoli in boiling, salted water until barely tender. Drain. Sauté garlic in enough oil to cover the bottom of a large skillet. When lightly browned, add broccoli and spoon hot oil and garlic over it. Season to taste. Add wine and cook down quickly. Serve the broccoli with pan juices poured over it.
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.
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THE ULTIMATE PARMESAN ROASTED BROCCOLI - JO COOKS
From jocooks.com
4.5/5 (59)Total Time 35 minsCategory Side DishCalories 186 per serving
- Prep the broccoli: Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size 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 olive oil. Sprinkle with the salt and pepper.
- Bake: Transfer the sheet pan to the oven and bake for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Stir the broccoli once partway through cooking.
- Finish the dish: Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.
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