Pan-Roasted Broccoli

The technique is what makes this recipe. Follow the directions exactly and you will be amazed at the result (nutty flavor almost). It is fabulous. Adding water changes the integrity of the vegetable, and adding other seasonings will have you missing out on the subtle flavors that the salt and oil bring out. Go on, try it.

I wouln't rate this 5 stars but we liked it well enough to repeat, I replaced the water with white wine and used garlic pepper. I also added rerigerated minced garlic and next time will add a twist from the red pepper grinder. I did have to add a little extra water since when I added the liquid prior to covering, it was almost gone when I put the lid on. The timing instructions were good for our preferences, but I think that would depend a little on the size of the florets. I was looking for a fairly light recipe without a lot of fat, and this recipe did work for that,

I've been roasting broccoli and was bored with it. This recipe definitely revived my interest! I made it as written, except for adding extra water, and it was very tasty. I usually peel the stems but didn't this time and it's really not necessary.

Love love love this recipe! We're not even big broccoli fans but we now have broccoli once/week. I add garlic and onion with the broccoli and then use salt and regular pepper. So good!

Mmmmm, I love this recipe. It was so easy and the taste is a whole new experiance in broccoli. I added a teaspoon of crumbled bacon at the end and it threw this over the top. I made this when DGSs and friend was here to serve with recipe#3811687 and there wasn't a crumb left. Made for Eating Right in the Photo Forum