Ina Garten’s Parmesan-Roasted Broccoli Recipe on Food52 (2024)

FAQs

Ina Garten’s Parmesan-Roasted Broccoli Recipe on Food52? ›

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.

Wash AND dry your veggies.

After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp.

To keep broccoli crisp, don't overcook it. I prefer to either steam it or wok fry it to keep it from overcooking. It doesn't take very long in a wok, maybe a few minutes, and steaming takes about 5.

To blanch broccoli, start by bringing a large pot of water to a boil. Once boiling, submerge chopped broccoli florets into the pot. It does not take long to blanch broccoli – only about 30-60 seconds, so keep an eye out for when the color changes from dull green to bright green.

Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Nope, not those commercial produce washes; the USDA actually advises against using those. Instead, use a pantry staple: vinegar. Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander.

Edwards says the best way to clean broccoli is to run it under cold water after the stem has been trimmed and the head has been cut into florets. This can be done easily by placing florets into a colander.

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate! Don't Throw Away Those Broccoli Stems. Broccoli stems are delicious when roasted too.

What happens if you don't blanch broccoli? ›

If you don't blanch your broccoli, it will turn color and acquire a bitter taste. You can either stick it in boiling water for three minutes to blanch, or steam it for five minutes, whichever you choose.

Instructions. Bring a large pan of water, with about 2tsp salt (optional) to the boil. There should be enough water to well cover all the broccoli. While it's boiling up, chop the broccoli into good 1-bite or 2-bite-sized pieces.

Blanching broccoli is the best way to make it! Ts so delicious because it preserves SO much flavor and settles the raw, bitter taste. It ensures that your broccoli is nicely cooked but also still has a nice crunch to it. It goes well with just about anything!

It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

You should always wash fresh produce before eating or cooking, but another important step when roasting is to make sure your vegetables are dry. Water generates steam, and again, we want to avoid steam to ensure the vegetables turn brown and crispy.

Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. CDC estimates that germs on fresh produce cause a large percentage of foodborne illnesses in the United States. The safest produce to eat is cooked; the next safest is washed.

Food safety experts agree that it's unlikely that eating unwashed broccoli once in a while will hurt you. However, there's a slight chance you could get sick from bacteria or pesticides on the broccoli if you don't rinse it.

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.