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Roasted frozen broccoli works, too. Keep the baking sheet in the oven while it preheats and toss the frozen broccoli and seasonings in a bowl. When the oven reaches 450 degrees F, carefully …

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 ...

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Cook’s Note

Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve ...

Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender.

Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the ...

1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups) 1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 cups) 1/2 …

Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the ...