Pan-Roasted Broccoli with Lemon Browned Butter | America's Test Kitchen

Name: Pan-Roasted Broccoli with Lemon Browned Butter | America's Test Kitchen
Total time: 35 min
Ingredients: 3 tablespoons water; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; 2 tablespoons vegetable oil; 1 3/4 pounds broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems); 4 tablespoons unsalted butter; 1 small shallot, minced (about 1 1/2 tablespoons); 2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons); 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon minced fresh thyme leaves

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Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

Keywords

Side Dishes
Vegetables
Vegetarian
Quick

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Ingredients

3 tablespoons water
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 3/4 pounds broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
4 tablespoons unsalted butter
1 small shallot, minced (about 1 1/2 tablespoons)
2 medium cloves garlic,minced or pressed through garlic press (about 2 teaspoons)
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh thyme leaves