Test cook Dan Souza shows Julia a simplified recipe for Skillet Roasted Broccoli.
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Dan, you've done it again!! I made this tonight, and it's a keeper. It will also be part of this year's Christmas menu.
What to use instead of traditional yeast ?
Dan deserves a raise for having to talk to this idiot
I've tried another way ie heated pan, a little oil n toast broccoli florets till just a little char, then add a tbsp or two water, cover pan n steam few secs.Turn off fire, add salt n seasonings.Yummy!🤤🤪
Wonderful technique.. tried it today but without the dry seasoning … also really like his version of pasta alla gricia
Umm, high heat on a non-stick pan? Not smart….and you are a chef?
love the content, but 800 calorie broc?
I've been using that method of cutting the stem only, and pulling the broccoli apart, rather than cutting the florets directly, as like Dan, I found that it created less debris, leaving more of the floret intact. It's nice to see that I'm not the only one who does it this way (actually, I find this technique is even more critical for the far more brittle cauliflower…if you try to cut those florets with a knife, you'll have white crumbs everywhere). As for the topping, I'm disheartened that there was no garlic involved, as garlic pairs incredibly well with broccoli. A bit of garlic powder (or just toss some diced garlic into the skillet after the broccoli is halfway done, preventing it from burning), onion powder, some extra-hot paprika and maybe a smidge of mustard powder, and now you're cooking. I'd even add a bit of Worcestershire sauce into the skillet too, to enhance the flavour of the broccoli as it browns – that's one of my mainstay umami sources…I'm not a big fan of nutritional yeast though.
👍
Been using the Dana Treat blasted broccoli recipe for a few years now. It's less fussy, more consistent, and you can't go wrong with a salt/pepper/garlic/red pepper topping with olive oil drizzle. The only downside is the wait to pre-heat the oven.
This reminds me of his bussels recipe. It was a game changer in my house.
I'll save everyone 5 mins. 2tbsp oil in a cold pan. Cook in high covered until crispy. You're welcome.
And when you're finished, throw it in the trash or compost pile and fix a green veggie that's actually edible. Broccoli is the Devil's Spawn of vegetables – the mere odor of cooking broccoli makes me nauseous.
Dan is so adorable I'd watch him cook anything. The broccoli was delicious looking
What? What happened to the best way to cook broccoli video?
This can easily be applied to Gai Lan, Chinese Broccoli. The thick stems can be sliced for flat surfaces, and sautéed for a while along with the florets, before adding the tender leaves. If you’re not familiar with it, it’s a mild bitter green.
I just used this technique for quick Brussel sprouts. Delish!
I do this in a sauce pan, with Olive oil, and its nice because with a lid on a sauce pan you can just shake the pot around the "flip" the broccoli.
I appreciate the recipes that don't involve a hot oven.
It’s ok to set the heat to high on that non stick pan?
Any other seeds I could replace with that’s gives it similar taste?
This is a lot to go through for broccoli when I can just simply put it on a sheet and put it in the oven after I have added a little olive oil mixed it with salt and pepper and it's spectacular.
Kosher salt?
I made it tonight but without the spice mix as I didn't have all the ingredients, and it was wonderful. I'll definitely make it again and next time I'll be certain to have the nutritional yeast et al.
This was more like The Celebrity Roast of Broccoli
Three days ago my husband got out of the hospital after a bad case of Type A Flu (hope you've all gotten your shots). Among other things I was told was to make sure to get him to eat green veggies. When I saw this recipe I immediately thought I would make it for him. He was thrilled with it and told me I could make it a staple. Thank you!
Cant wait to try this!
l'd eat that for a dollar!
"The florets ar overdone and mushy" But why is it a problem? It should be soft. It's totally fine that way.
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This seems like a good place to use a fish weight
I only watched this because of Dan not because of broccoli.
Has anyone in the comments made this? Seems like the “topping” used like that would make the chew very chalky and slightly grainy. The broccoli looked great but I’m lost by the rest of it.
Oohhhh ahhaaaa hmmmmm
1:40 why KOSHER salt ?
What pan is that you’re using, Dan?