Time 32m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl. add the broccoli spears. Toss to coat broccoli evenly. transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. I always make more than is called for. *Even if making the amount called for, more olive oil is usually needed.
Time 5m Yield about 1 1/2 cups Number Of Ingredients 3 Steps:
Mix the teriyaki sauce, orange zest and juice and chili paste in a bowl until combined.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Time 15m Number Of Ingredients 4 Steps:
Steam the broccoli for 5-8 mins until tender. Meanwhile, stir the mint leaves into the pesto. Put the broccoli on a serving dish, drizzle over the minted pesto and sprinkle with the toasted pine nuts.
More about “jazzed up broccoli recipes”
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes. Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken. Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.
