Mar 12, 2024 · The Food Network Kitchen team develops recipes, tests products, preps for Food Network shows, produces videos and social content, hosts events and much more.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Cook’s Note

Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender.

When the oil begins to smoke lightly, add the carrots, broccoli and mushrooms and cook over medium-high heat until tender, 3 to 5 minutes. Add the garlic and scallions, stirring, and cook 1 to 2 ...

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 ...

Add the broccoli to the wok with 1 to 2 tablespoons water and cook until the broccoli is tender and the water has evaporated, a few minutes. Add the chicken back to the wok with the sauce. Cook 3 ...

Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets.

Roasted frozen broccoli works, too. Keep the baking sheet in the oven while it preheats and toss the frozen broccoli and seasonings in a bowl. When the oven reaches 450 degrees F, carefully remove ...

Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes.