Broccoli is exciting. Huh? Yes, yes! I mean it. I’m detoxing these next few days between Christmas cookies and New Year’s Eve cocktails with Pan Roasted Broccoli with Slivered Garlic. This recipe is so delicious that it makes me feel like I’m not even detoxing!
Paper thin slices of garlic and hot pepper flakes gently perfume extra virgin olive oil. What’s extra awesome about Pan Roasted Broccoli is these bite-sized florets are richly caramelized in the infused oil, producing tender morsels of golden, garlicy goodness.
Getting your “veg” in isn’t so bad after all!
Makes: side dish for 2 people
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
The Ingredients
1 broccoli head, separated into bite-sized florets
3-4 garlic cloves, cut into paper-thin slices
1 teaspoon hot pepper flakes (more or less depending on taste!)
Extra virgin olive oil
Salt
The Steps
In a shallow pan with cover, add olive oil to coat bottom of pan, hot pepper flakes, and garlic. Bring pan to a light simmer.
Add broccoli florets, head-side down, to pan (be careful of hot oil splashes!). Cover, and increase heat to medium/low. Cook for 2-3 minutes, until broccoli stems begin to turn bright green. The broccoli heads should look slightly caramelized.
Flip broccoli to head-side up, and cook – covered – until broccoli is almost al-dente, about 2-3 more minutes. Flip broccoli to head-side down once again, and caramelize heads again for about 1 minute. Broccoli heads should be golden brown, and stems should still be bright green.
Remove from heat, and drain excess oil. You may want to save the infused oil for bread!
Lightly season with salt. Stir. Serve immediately.
The Steps with Pictures
In a shallow pan with cover, add olive oil to coat bottom of pan, hot pepper flakes, and garlic. Bring pan to a light simmer.
Add broccoli florets, head-side down, to pan (be careful of hot oil splashes!). Cover, and increase heat to medium/low. Cook for 2-3 minutes, until broccoli stems begin to turn bright green. The broccoli heads should look slightly caramelized.
Flip broccoli to head-side up, and cook – covered – until broccoli is almost al-dente, about 2-3 more minutes. Flip broccoli to head-side down once again, and caramelize heads again for about 1 minute. Broccoli heads should be golden brown, and stems should still be bright green.
Remove from heat, and drain excess oil. You may want to save the infused oil for bread!
Lightly season with salt. Stir. Serve immediately.
