Broccoli With Lemon And Red Pepper Flakes Recipes

ROASTED LEMON-CHILE BROCCOLI

Roasted Lemon-Chile Broccoli image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 head broccoli, cut into florets (about 4 cups)
Olive oil, for drizzling
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, cut in half
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste.
Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.

BROCCOLI WITH LEMON AND RED PEPPER FLAKES

Broccoli with Lemon and Red Pepper Flakes image

Categories Side Steam Vegetarian Quick & Easy Lemon Broccoli Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 4

Ingredients

2 bunches of broccoli (about 1 1/2 pounds each)
the zest of 1 lemon removed with a vegetable peeler and minced
dried hot red pepper flakes to taste
1/4 cup extra-virgin olive oil

Steps:

Trim the broccoli, peel the stems, and slice them thin. Cut the flowerets into 2-inch pieces and reserve them. In a large steamer set over boiling water steam the broccoli stems, covered, for 5 minutes, or until they are crisp-tender, and transfer them to a bowl. In the steamer steam the reserved flowerets, covered, for 3 to 5 minutes, or until they are crisp-tender, and transfer them to another bowl. Sprinkle the stems and the flowerets with the zest, the red pepper flakes, and salt to taste, drizzle the oil over them, and toss the mixtures well. Arrange the stems in the center of a platter and arrange the flowerets around them.

LEMON BROCCOLI RABE

Lemon Broccoli Rabe image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 gallon water
Salt
2 bunches broccoli rabe, chopped
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Pinch red pepper flakes
1/4 cup grated fresh Parmesan
1 lemon, zested
Sea salt and freshly ground black pepper

Steps:

In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown.
Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.

Nutrition Facts : Calories 248 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 351 milligrams, Carbohydrate 16 grams, Protein 13 grams, Sugar 4 grams

BROCCOLI WITH RED PEPPER FLAKES AND GARLIC CHIPS

Broccoli With Red Pepper Flakes and Garlic Chips image

Broccoli is loaded with lots of vitamins A and C and several minerals, it is one of the most healthful veggies. This is a spiced up version that is low in fat and not low on flavor. The recipe comes from Williams Sonoma Essentials of Healthful Cooking.

Provided by PaulaG

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons extra virgin olive oil
2 -4 garlic cloves, sliced crosswise into thin slices
1/4 teaspoon red pepper flakes
1 1/2 lbs broccoli

Steps:

In a small skillet over medium-low heat combine the olive oil, garlic and red pepper flakes.
Heat, stirring frequently, just until the garlic begins to turn golden on the edges, approximately 1-2 minutes.
Remove from heat, strain through a fine-mesh sieve, reserving the oil and garlic in separate containers.
Cut the broccoli into florets, trimming the stalks until they are about 1-2 inches long.
Place the cut broccoli in steamer basket over boiling water, cover tightly and stem until crisp tender, 4-6 minutes.
Place broccoli immediately into a serving dish, sprinkle with garlic flakes and 1 tablespoon of the oil.
Serve.
The remaining oil can be saved and used in other dishes later.

EASY LEMON AND GARLIC BROCCOLI

Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories Side Dish Vegetables Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

LEMON PEPPER ROASTED BROCCOLI

Lemon Pepper Roasted Broccoli image

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds fresh broccoli florets (about 12 cups)
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper, divided
1/4 cup chopped almonds
2 teaspoons grated lemon zest

Steps:

Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and 1/8 teaspoon pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan., Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

Nutrition Facts : Calories 84 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LEMON-PEPPER BROCCOLI

Lemon-Pepper Broccoli image

This easy side dish is perfect with just about any main dish. Lemon pepper gives it a nice zing. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

5 cups frozen broccoli florets
2 tablespoons water
1 tablespoon butter
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. Add the remaining ingredients; toss to coat.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WHITE BEAN PRIMAVERA

White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

STEAMED BROCCOLI WITH ALMONDS, LEMON ZEST, AND RED PEPPER FLAKES

Steamed Broccoli with Almonds, Lemon Zest, and Red Pepper Flakes image

Lemon and red pepper give this healthy broccoli and almond dish its delicious flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds Almonds

Number Of Ingredients 5

Ingredients

1 head broccoli, broken into florets, stems chopped into 1-inch pieces
1 to 2 teaspoons extra-virgin olive oil
2 tablespoons slivered almonds, toasted
Zest of 1/2 lemon
Pinch crushed red pepper flakes

Steps:

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
Drizzle with olive oil and add almonds, lemon zest, and red pepper flakes; toss to combine. Serve immediately.

LEMON-PEPPER ROASTED BROCCOLI AND CAULIFLOWER

Lemon-Pepper Roasted Broccoli and Cauliflower image

Simple roasted broccoli and cauliflower seasoned with lemon-pepper that pairs nicely with steak, chicken, fish, or pork.

Provided by Soup Loving Nicole

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
1 tablespoon olive oil
1 ½ teaspoons lemon-pepper seasoning
¼ teaspoon seasoned salt
⅛ teaspoon crushed red pepper flakes

Steps:

Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
Preheat the oven to 400 degrees F (200 degrees C).
Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 4 g, Fat 2.4 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 173.9 mg, Sugar 1.4 g

ROASTED BROCCOLI WITH GARLIC AND RED PEPPER

Roasted Broccoli with Garlic and Red Pepper image

An easy Roasted Broccoli recipe with Garlic and Red Pepper

Categories Garlic Side Roast Vegetarian Quick & Easy Low Cal High Fiber Dinner Broccoli Healthy Low Cholesterol Vegan Potluck Bon Appétit Seattle Washington Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Steps:

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

LEMONY BRAISED BROCCOLI

Lemony Braised Broccoli image

Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 medium yellow onion, cut into 1-inch wedges
2 cloves garlic, smashed and peeled
1 teaspoon ground coriander
1/4 teaspoon red-pepper flakes
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
4 wide strips lemon zest, plus wedges for serving
Salt and pepper

Steps:

In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g

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