Wednesday, August 24, 2005

Pan Roasted Broccoli

Pan Roasted Broccoli

Adapted from Cooks Illustrated

Prep time: less than 5 minutes
Roasting time: less than 10 minutes
Serves 4


1 bunch of broccoli, stems trimmed (outer tough skin removed) and sliced ¼” thick and florets cut into little trees, as we used to call them as kids
2 tbsp water
Salt and pepper to taste
1 tbsp olive oil
1 shallot, finely chopped
1 clove garlic, minced
Juice of ½ lemon
1 tsp fresh thyme leaves


1. Heat the oil in a nonstick skillet over medium high heat. Add the broccoli stems and cook without stirring for 2 minutes. They should be brown on the bottom. Add the florets, toss and continue to cook for another couple of minutes. Do not stir – this gives the broccoli that roasted look.

2. Add the water to the pan and cover for another 2 minutes, just until the broccoli is a gorgeous brilliant green. Uncover and continue to cook if there is any water left in the skillet. You want the pan to be dry for the next step.

3. Place the broccoli on a serving dish/bowl and set aside.

4. Add 1 tbsp oil to the skillet and add the shallots, sauté for 2 minutes until soft and starting to turn golden. Add the garlic, toss and sauté until fragrant (just another minute or so). Add lemon juice and thyme, stir and add broccoli.

5. Mix well and serve.

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