Pan-Roasted Broccoli

Name: Pan-Roasted Broccoli
Yield: Serves 4
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)

12 comments

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

SERVES4

TIME25 minutes

has video

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...

This is a members' feature.