Broccoli Florets With Meyer Lemon Olive Oil Recipes

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EASY LEMON AND GARLIC BROCCOLI



Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

  • Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
  • While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

ROASTED GARLIC LEMON BROCCOLI



Roasted Garlic Lemon Broccoli image

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Provided by NERDYCHEESECAKE

Categories     Side Dish     Vegetables     Broccoli

Time 25m

Yield 6

Number Of Ingredients 6

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g

MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES



Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies image

Provided by Food Network

Time 50m

Yield 24 muffins

Number Of Ingredients 12

4 cups whole-wheat pastry flour
3 teaspoons baking powder
2 pinches salt
2 cups granulated sugar
2 Meyer lemons, zested and juiced
1/2 cup extra-virgin olive oil
6 eggs
Candied Pansies, recipe follows
4 tablespoons finely chopped fresh rosemary leaves
Pansy petals
1 egg white, beaten
1 cup sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the flour, baking powder, and salt in a large bowl and set aside.
  • In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
  • Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
  • Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.

PERFECTLY STEAMED BROCCOLI



Perfectly Steamed Broccoli image

An easy recipe for tender-crisp steamed broccoli, dressed with a simple dressing of olive oil, lemon juice, and garlic.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 15m

Number Of Ingredients 6

1 lb. fresh broccoli
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon Diamond Crystal kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

Steps:

  • Add 1 inch of water to a saucepan and bring to a boil.
  • Rinse the broccoli. Use a vegetable peeler to peel the stalks.
  • Cut the broccoli into bite-size florets and pieces, and place them in a steamer basket.
  • Steam until tender-crisp. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done. Even if the rest of the meal is not ready yet, remove the broccoli from the steamer onto a plate. Crisp steamed broccoli is delicious even at room temperature. Warm limp broccoli is not.
  • While the broccoli is steaming, in a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and garlic powder.
  • Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.

Nutrition Facts : ServingSize 0.25 recipe, Calories 62 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, Sodium 171 mg, Fiber 3 g

BROCCOLI FLORETS WITH MEYER LEMON OLIVE OIL



Broccoli Florets with Meyer Lemon Olive Oil image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 3

Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oil

Steps:

  • Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
  • Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.

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