Skillet-roasted broccoli from Cook's Illustrated Magazine, May/Jun 2020 (page 13)

  • broccoli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 07, 2020

    Like Rinshin, I used the parmesan-black pepper topping (recipe available online, not in magazine), which was delicious. 2 Tbsp oil was enough to coat the skillet. Unfortunately, my carbon steel skillet wasn't big enough, so I had to use non-stick, which I don't think was ideal over high heat. The skillet overheated and the broccoli charred a bit too much. Still, it was tasty and a good method if you don't want to turn your oven on.

  • Rinshin on June 06, 2020

    I have made this several times with the parmesan cheese topping which we really like (don’t see it here). Tried this orange zest and sesame seed topping this time. Still great technique but this topping was much more muted and we prefer the parmesan cheese version. On my 4th time, I skipped parmesan, orange zest and sesame seed and only drizzled very small amount of Japanese sesame sauce/dressing over the cooked broccoli and it was excellent.

  • Rinshin on May 10, 2020

    Loved this technique. Great tasting results. Much, much better than oven roasted style which I do not like. I used the lemon zest, black pepper, and parmesan cheese topping option which I do not see here.

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