OVEN ROASTED BROCCOLI
Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
- Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
INCREDIBLE ROASTED BROCCOLI
There's a fairly similar recipe on here for roasted broccoli, but there's no temperature set, and that's KEY! Also, I like the broccoli to stand on its own--no need for pignoli, aka pine nuts! I, myself, have always loved broccoli, but this method of cooking is BY FAR the best.
Provided by melewen
Categories Vegetable
Time 30m
Yield 4 side servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450º.
- Cut stalks into florets. I find that small florets pick up a very crispy, delicious flavor! Throw in sliced garlic.
- Toss with olive oil and season with salt and pepper.
- Roast in the oven for twenty minutes. Check to see if crisp-tender, as well as crisp enough for you. (I roast at least 27 minutes!).
- When satisfactorily roasted, squeeze fresh lemon juice over the broccoli, then top with the freshly grated parmesan cheese.
ROASTED BROCCOLI
Steps:
- Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
- In a large bowl, combine the broccoli, oil, garlic, lemon zest, salt and pepper and toss to coat. Transfer to the prepared sheet tray. Roast until the florets start to brown a little, 30 to 40 minutes.
ROASTED BROCCOLI
This is based on Ina Garten's recipe for roasted broccoli, but I pared it down a little and cut back some on the fat.
Provided by xtine
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425º.
- Cut broccoli into florets. Trim and peel the broccoli stem, and slice into 1/2 inch thick wedges. Place in a large bowl.
- Toss broccoli with olive oil, sliced garlic cloves, salt and pepper.
- Spread the broccoli on a large baking sheet, in a single layer. Bake at 425º for 25 minutes until crisp-tender and the tips of some of the florets have browned.
- Toss broccoli with the grated parmesan cheese and serve.
Nutrition Facts : Calories 126.9, Fat 7.9, SaturatedFat 1.3, Cholesterol 1.6, Sodium 230.5, Carbohydrate 11.7, Fiber 4.5, Sugar 2.9, Protein 5.6
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