Sugardustedbroccoli Recipes

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

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.

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.

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.

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
• Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

Steps:

• In a small bowl, combine oil and garlic.
• Spread broccoli florets onto baking sheet.
• Pour garlic oil, salt and pepper over broccoli and toss to coat.
• Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
• Drizzle with balsamic vinegar before serving!

Steps:

• Heat a frying pan on medium-low heat until pan is hot.
• Add oil and butter to cover bottom of pan (I dot the pan 3 times with oil and add just a little butter for flavor and swirl).
• Let oil heat up for 1-2 minutes.
• Add minced garlic. Let cook for one minute, stirring.
• Add broccoli to pan.
• Sprinkle fresh ground pepper, salt, and garlic power or desired spices on broccoli.
• Toss broccoli to coat.
• Cook for 2-3 minutes more. Toss again. Cook another 2-3 minutes.
• Turn heat off. Sprinkle with brown sugar. Toss one more time.