Roasted Broccoli with Garlic and Anchovies
By America's Test KitchenPublished on November 20, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
1 large head broccoli (about 1 ¾ pounds)3 tablespoons extra virgin olive oil ½ teaspoon table salt ½ teaspoon sugar Ground black pepper 2 tablespoons unsalted butter 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)4 large anchovy fillets, minced (about 1 tablespoon)1 teaspoon minced fresh thyme leaves
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 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 butter, garlic, and anchovies in 8-inch skillet over low heat. Cover, stirring occasionally, until anchovies have largely melted and garlic is softened, 8 to 10 minutes. Remove skillet from heat and stir in thyme. Toss roasted broccoli with garlic mixture and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
2 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
4 large anchovy fillets, minced (about 1 tablespoon)
1 teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
2 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
4 large anchovy fillets, minced (about 1 tablespoon)
1 teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Ingredients
1 large head broccoli (about 1 ¾ pounds)
3 tablespoons extra virgin olive oil
½ teaspoon table salt
½ teaspoon sugar
Ground black pepper
2 tablespoons unsalted butter
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
4 large anchovy fillets, minced (about 1 tablespoon)
1 teaspoon minced fresh thyme leaves
Test Kitchen Techniques
Why This Recipe Works
We wanted a roasted broccoli recipe that would 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 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 butter, garlic, and anchovies in 8-inch skillet over low heat. Cover, stirring occasionally, until anchovies have largely melted and garlic is softened, 8 to 10 minutes. Remove skillet from heat and stir in thyme. Toss roasted broccoli with garlic mixture and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments