Roasted Broccoli with Shallot, Fennel Seeds, and Parmesan
By America's Test KitchenPublished on November 12, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
1 large head broccoli (about 1 ¾ pounds)4 tablespoons extra virgin olive oil ½ teaspoon table salt ½ teaspoon sugar Ground black pepper 3 shallots, halved and sliced thin lengthwise (about ½ cup)1 teaspoon fennel seeds, roughly chopped1 ounce Parmesan cheese, shaved (about ½ cup)
Before You Begin
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
Instructions
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
- Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
- While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
1 large head broccoli (about 1 ¾ pounds)
4 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
3 shallots, halved and sliced thin lengthwise (about ½ cup)
1 teaspoon fennel seeds, roughly chopped
1 ounce Parmesan cheese, shaved (about ½ cup)
Test Kitchen Techniques
Ingredients
1 large head broccoli (about 1 ¾ pounds)
4 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
3 shallots, halved and sliced thin lengthwise (about ½ cup)
1 teaspoon fennel seeds, roughly chopped
1 ounce Parmesan cheese, shaved (about ½ cup)
Test Kitchen Techniques
Ingredients
1 large head broccoli (about 1 ¾ pounds)
4 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
3 shallots, halved and sliced thin lengthwise (about ½ cup)
1 teaspoon fennel seeds, roughly chopped
1 ounce Parmesan cheese, shaved (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
We wanted a roasted broccoli recipe to add concentrated flavor and dappled browning to broccoli. We were able to get one by cutting the broccoli to maximize contact with the baking sheet. Slicing the crown in half and cutting each half into uniform wedges while cutting the stalks into rectangular pieces slightly smaller than the more delicate wedges promoted even cooking and browning, making for a perfect roasted broccoli recipe.
Before You Begin
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked.
Instructions
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.
- Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
- While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.
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