BROCCOLI WITH VINEGAR AND HOT CHILI OIL
Provided by Marian Burros
Categories weekday, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 3
Steps:
- If you are using whole broccoli, remove tough stems, and cut into florets. Steam the florets for about 7 minutes. Drain.
- Mix the vinegar and oil, and drizzle over the broccoli. Serve.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, TransFat 0 grams
CHILI-GARLIC ROASTED BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
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 and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
SAUTEED BROCCOLI RABE WITH VINEGAR
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the stems from the broccoli rabe. Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry.
- Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
- Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates.
- Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold.
ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR
Tasty way to roast broccoli!
Provided by Alyssa Long
Categories Side Dish Vegetables Broccoli
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine olive oil and garlic in a small bowl.
- Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
- Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.4 g, Fat 10.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 174.4 mg, Sugar 2 g
HOT CHILI VINEGAR
Make and share this Hot Chili Vinegar recipe from Food.com.
Provided by _Pixie_
Categories Tex Mex
Time P1m11D
Yield 1 bottle
Number Of Ingredients 4
Steps:
- Halve and deseed the chilies.
- Slice into sixths.
- (note you may want to wear plastic gloves and definitely avoid hand, eye contact while you handle these. Wash hands well afterwards!) Boil vinegar and add chilies and mustard seeds.
- Bring to a rolling boil.
- Cover and remove from heat.
- Cool.
- Pour into a sterilized jar and store in a cool dark place for 6 weeks.
- Strain vinegar through muslin or a coffee filter into a sterilized bottle to which a few dried red chili peppers have been added.
Nutrition Facts : Calories 516.6, Fat 5.7, SaturatedFat 0.5, Sodium 112.5, Carbohydrate 87.8, Fiber 14.8, Sugar 51.1, Protein 18.4
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
GARLIC-ROASTED BROCCOLI DRIZZLED WITH BALSAMIC VINEGAR
Roasting veggies is such an easy side dish! Plus the flavor is very unique. You could actually use this method with really any veggie you like to roast, such as bell peppers, asparagus, etc. Enjoy!
Provided by KPD123
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine oil and garlic.
- Spread broccoli florets onto baking sheet.
- Pour garlic oil, salt and pepper over broccoli and toss to coat.
- Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
- Drizzle with balsamic vinegar before serving!
BROCCOLI WITH CHILLI & CRISPY GARLIC
Chilli and garlic will really add zing to an otherwise traditional vegetarian side dish
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
- Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.
Nutrition Facts : Calories 85 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
SIMPLE MARINATED BROCCOLI
My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.
Provided by Jody C.
Categories Side Dish Vegetables Broccoli
Time 3h10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
- Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g
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