Pan Roasted Broccoli Recipes

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EASY 10 MINUTE PAN-ROASTED BROCCOLI



Easy 10 Minute Pan-Roasted Broccoli image

This recipe for pan-roasted broccoli is SO easy and delicious that it's guaranteed to be your new go-to side dish! You only need 4 ingredients and it's ready in 10 minutes!

Provided by Tiffany

Categories     Sides

Time 15m

Number Of Ingredients 4

2 Tbsp olive oil
2 full heads broccoli (stems too, not just the crown)
1/2-1 tsp salt
1/4-1/2 tsp pepper

Steps:

  • In a cast iron skillet or heavy-bottom pan, heat olive oil over medium-low heat for 2-3 minutes.
  • Meanwhile, prepare the broccoli by cutting entire head of broccoli in half. Laying the flat side down, cut off each floret from the base of the floret all the way down to the bottom of the stem.
  • When the oil is hot, add all the broccoli to the pan, arranging so that as many pieces as possible are touching the bottom of the pan. Season with 1/2 tsp salt plus pepper to taste and allow to cook for 5 minutes, undisturbed.
  • After 5 minutes, stir and rearrange the broccoli so that the sides that were down are now facing up. Season again with salt and pepper and cover with a lid. Allow to cook for 3 more minutes.
  • Stir before serving. Best when served hot.

Nutrition Facts : Calories 56

CRISPY SHEET-PAN BROCCOLI



Crispy Sheet-Pan Broccoli image

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Provided by Mindy Fox

Categories     Broccoli     Sheet Pan     Olive Oil     #cook90     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 4

3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
  • Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

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