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.
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 VEGETABLES WITH PECAN GREMOLATA
Categories Food Processor Side Roast Thanksgiving Parmesan Lemon Pecan Root Vegetable Fall Brussels Sprout Parsley Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
- Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.
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
COURGETTE, BROCCOLI & GREMOLATA PASTA
Lovely, light and perfect for warmer evenings - use up leftovers in a summery salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- To make the gremolata, mix the garlic, lemon zest and juice with the parsley and some seasoning.
- Bring a large pan of salted water to the boil, add the broccoli and cook for 2-3 mins until just tender. Use a slotted spoon to remove, then set aside. Bring the water back to the boil, add the pasta and cook following pack instructions.
- Heat the olive oil in a frying pan, add the courgettes and cook over a high heat for 3-4 mins until starting to turn golden, tip in the broccoli and continue to cook for 1 min until warmed through.
- Drain the pasta, reserving about 2 tbsp of the cooking water, then add pasta and cooking water to the pan with the vegetables and the gremolata. Mix well and serve.
Nutrition Facts : Calories 390 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
ROASTED BROCCOLI & ROSEMARY TART WITH SMOKED GOUDA
Make and share this Roasted Broccoli & Rosemary Tart With Smoked Gouda recipe from Food.com.
Provided by Cooking Creation
Categories Vegetable
Time 25m
Yield 1 tart, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a large bowl, combine the broccoli, rosemary, garlic powder, pepper flakes and avocado oil. Season with salt and pepper, to taste.
- Unfold the puff pastry and set it down flat on top of a lightly greased baking sheet. Evenly spoon the broccoli mixture on top of the puff pastry, leaving 1/2 inch of the edges untouched. Sprinkle the Gouda and mozzarella cheese evenly over all.
- Bake in a preheated oven for 18 to 23 minutes, or until the pastry is golden brown. Cut into squares with a pizza cutter.
- Enjoy!
Nutrition Facts : Calories 980.3, Fat 70.1, SaturatedFat 22.7, Cholesterol 63.3, Sodium 802.2, Carbohydrate 63.4, Fiber 4.4, Sugar 3.6, Protein 26.4
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ITALIAN BROCCOLI WITH GREMOLATA - COOKING WITH MAMMA C
From cookingwithmammac.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 176 per serving
- Rinse your broccoli and cut off the bottom three inches of the thick stems. Use your knife to cut the broccoli into individual florets with 2-3 inches of stem on them. Thin the florets and stems by slicing them in half vertically, so they'll cook faster.
- Place 3/4 cup of cold water in your largest skillet over high heat. Add your broccoli and spread it evenly in the pan, in a single layer if possible. Cover the skillet with a lid and cook the broccoli for 20 minutes, or until it is tender and just starting to brown. (The water will evaporate, and you'll be able to smell the broccoli starting to brown. You should be able to easily insert a fork into the broccoli when it's done. During cooking, flip over the broccoli once.)
- While the broccoli is cooking, zest two lemons with a zester or box grater until you have a tablespoon of zest. (You want only the yellow part of the skin, not the white.) Rinse your parsley, remove the stems, and chop the leaves until you have two tablespoons of it. Peel and finely chop your garlic.
- When the broccoli is cooked, turn off the heat and transfer the broccoli to a large serving bowl. Add two tablespoons of olive oil to your skillet and heat it on medium high. Add your garlic to the pan and cook it for 30 seconds or just a little longer to soften it, being careful that it doesn't burn. Turn off the heat and add the garlic and oil from the pan to your bowl of broccoli. Add the remaining two tablespoons of oil, the lemon zest, parsley, lemon juice and seasonings to the bowl and stir well with two spoons.
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