Pan-Roasted Broccoli with Lemon Browned Butter

Name: Pan-Roasted Broccoli with Lemon Browned Butter
Yield: Serves 4 as a side dish
Ingredients: 3 tablespoons, water; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, vegetable oil; 1 3/4 pounds, broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems); 4 tablespoons, unsalted butter; 1 , small shallot, minced (about 1 1/2 tablespoons); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 1/2 teaspoons, fresh lemon juice; 1/2 teaspoon, minced fresh thyme leaves

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Appears in Cook's Illustrated March/April 2006

SERVES4 as a side dish

TIME35 minutes

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WHY THIS RECIPE WORKS

The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stems...

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