Roast Broccolini And Beans Recipes

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BROCCOLI AND GREEN BEANS



Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

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Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
  • In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

ROAST BROCCOLINI AND BEANS



Roast Broccolini and Beans image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 4

2 bundles broccolini, trim off ends
1 pound string beans, trimmed
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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Steps:

  • Heat the oven to 425 degrees F.
  • Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

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