Description
This Charred Broccoli recipe leaves steamed veggies in the dust. The broccoli is caramelized with a slightly sweetened, slightly smoky taste. It definitely upgrades a simple side dish to an extra tasty one
Ingredients
- 1 pound broccoli (3 large stalks)
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder or 1 garlic clove, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Combine seasonings in a medium size bowl. Cut the broccoli into approximately 2 inch florets. Rinse in a strainer. Pat dry. Pour into bowl and stir to coat.
Step 2: Heat a cast iron pan or large skillet over medium-high heat. Add olive oil and swirl to coat the bottom of pan.
Step 3: Place broccoli, flat side down, in skillet and let it cook without stirring for about 3 minutes. Flip the broccoli to other side. Stir, and finish cooking until the florets are browned and with charred edges but still a bit tender on the inside, about 3-4 minutes. If pan is smoking or broccoli is getting too browned, turn heat to low or medium heat.
Optional, sprinkle with some grated parmesan cheese or a squeeze of fresh lemon juice.
Notes
* Cut the broccoli heads into florets that has about 1-1/2 inch stalk. Rinse and dry well.
* Add broccoli in a single layer, not overlapping. Cook in two batches.
* To ensure a crispy broccoli, don't stir them around in the pan at first, let them cook a few minutes before flipping over.
* Always preheat the skillet so that it is hot.
* Store leftovers in airtight container in the refrigerator for 2-3 days. Reheat on the stovetop over low-medium heat until hot.
*You can freeze in an airtight container for 2 months but the texture will be much softer. Defrost overnight in the refrigerator.
*Nutrition is estimated from Nutrifox.com
Nutrition
- Serving Size: 1
- Calories: 74
- Sugar: 2g
- Sodium: 329mg
- Fat: 4g
- Carbohydrates: 8.7g
- Fiber: 3.2g
- Protein: 3.4g
- Cholesterol: 0g