Skillet-Roasted Broccoli
By Andrea GearyPublished on March 10, 2020
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
We developed this recipe with Diamond Crystal kosher salt, which has large grains. If using smaller-grained Morton's kosher salt, use only ½ teaspoon. Try this broccoli with our sesame and orange topping, smoky sunflower seed topping, or Parmesan and black pepper topping.
Instructions
- Cut 1¼ pounds broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter.
- Add 5 tablespoons vegetable oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with ¾ teaspoon kosher salt and drizzle with 2 tablespoons water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.
- Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply browned and stems are crisp-tender, 4 to 6 minutes.
- Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Return to high heat and continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter and serve.
Time
35 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Deeply browned broccoli has a nutty flavor and a hint of crisp texture. To make it quickly on the stovetop, we cut broccoli crowns into wedges to create plenty of flat sides that sat flush with the surface of the skillet, and we steamed the broccoli initially to soften it. When the water evaporated, the oil filled any gaps between the broccoli and the skillet for optimal heat transfer and browning.
Want more? Read the whole storyBefore You Begin
We developed this recipe with Diamond Crystal kosher salt, which has large grains. If using smaller-grained Morton's kosher salt, use only ½ teaspoon. Try this broccoli with our sesame and orange topping, smoky sunflower seed topping, or Parmesan and black pepper topping.
Instructions
- Cut 1¼ pounds broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter.
- Add 5 tablespoons vegetable oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with ¾ teaspoon kosher salt and drizzle with 2 tablespoons water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.
- Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply browned and stems are crisp-tender, 4 to 6 minutes.
- Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Return to high heat and continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter and serve.
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