Recipe: Garlic Roasted Broccoli with Pine Nuts (2024)

FAQs

How do you stop broccoli from burning when roasting? ›

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.

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.

In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.

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.

Garlic and butter help make broccoli taste irresistible. 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.

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

To ensure crispness, make sure oven is preheated, broccoli is thoroughly dry, and there's plenty of space on the baking pan. If you prefer, other types of oil may be substituted for olive oil.

It's a great side dish recipe to keep in your back pocket, and goes with just about anything. Roasted broccoli is a healthy side dish with major crowd appeal.

Use a vinegar steam.

Similar to boiling lemons or making stovetop potpourri, vinegar steam is a great way to neutralize potent smells. Add half a cup of vinegar to one cup of water and simmer on the stove while you cook (or after) to absorb any smells in the air.

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.

Is it OK to roast vegetables with olive oil? ›

For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies.

While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems.

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.

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.

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

However, one reason that vegetables always taste better at a restaurant is that chefs there don't hold back on using oil to boost flavor. They often use oodles of butter, oil, or bacon fat to coat veggies fried on the stove and give them an umami appeal.

Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water.