The Best Broccoli Youll Ever Eat Without Turning On The Oven Recipes

QUICK CHEESY BROCCOLI (& MORE RECIPES!)

Steps:

• Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
• Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
• Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!

OVEN ROASTED BROCCOLI

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.

CRISPY OVEN-FRIED BROCCOLI

Steps:

• Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter.
• Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients.
• Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.

BEST LIMA BEANS YOU'LL EVER EAT!

Steps:

• Cook frozen lima beans per pkg directions while following remaining steps & set aside.
• Roughly dice the medium onion & set aside.
• Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.
• Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.
• Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.
• Add 1 tsp curry powder + low-fat sour cream & combine well.
• Taste & add additional curry powder or seasoning salt to your preferences.
• Remove skillet from heat, add cooked lima beans, mix well & serve immediately.
• Note: My advice is to plan for 2nd helpings. You'll need them!

SERIOUSLY, THE BEST BROCCOLI OF YOUR LIFE

Steps:

• Preheat the oven to 400°F/200°C.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

THE BEST BROCCOLI YOU'LL EVER EAT... WITHOUT TURNING ON THE OVEN

Steps:

• Bring large pan of salted water to a boil.
• Cut broccoli into florets.
• Add broccoli to boiling water and blanch for 1 minute. Drain.
• In a large skillet, warm sesame oil, garlic, and red pepper over low heat for 2 minutes.
• Stir in soy sauce and lemon juice. Add broccoli, toss to coat.
• EAT!