Ingredients
-
3
-
1/4
-
1/8
-
2
-
1 1/4
-
-
-
-
-
-
-
-
-
-
Directions
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.,I can’t believe I haven’t tried this before..its amazing..we have a picky child who only eats veggies with 1000 island..She loved the broccoli this way..no sauce needed!! I don’t think I’ll be roasting or steaming broccoli ever again…,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
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Steps
|
1
Done
|
Stir Water, Salt, and Pepper Together in Small Bowl, Til Salt Dissolves. |
|
2
Done
|
in a Large Skillet, Heat Oil Over Medium High Then Add the Broccoli Stems in an Even Layer. |
|
3
Done
|
Don't Stir For About Two Minutes Until They Get Light Browned. |
|
4
Done
|
Add the Florets and Toss to Combine and Don't Stir For Another Two Minutes, Until They Just Begin to Brown. |
|
5
Done
|
Add Water Spice Mixture and Cover Pan With Lid, Cooking For Two Minutes. |
|
6
Done
|
Uncover and Cook Until Desired Doneness. |
|
7
Done
|
Note: I Eyeballed My Broccoli Measurements and It Worked Fine. I Did Add a Little Water to Mine. |
