Roasted broccoli has become my go-to veggie for dinner and left-over lunches. It is so simple to throw it in the oven with some olive oil, sprinkled in your seasoning of choice, a little parm and maybe a second veggie like carrots, bell peppers, or squash. I've become so dependent on this side, I recognized a need for some change. I decided to shake it up a little when I saw this in America's Test Kitchen Light and Healthy magazine. Instead of roasting, this just entailed a skillet. Rather than oil, there was vegetable stock involved. I hit familiar territory seasoning with some garlic, use my trusty Parmigiano-Reggiano, but then add some toasted pine nuts to the final product giving it a new taste-dimension and crunch.
Mr. Max and I thoroughly enjoyed this delicious and nutritious dish, I will now have to split time between my roasted favorites and this skillet version. Click here for the recipe nutritional facts per serving calculated by SparkRecipes.com. Serving size is equal to 3/4 cup.
- 2 cups broccoli florets
- 1/2 cup vegetable stock (can use chicken stock too)
- 1/4 cup Parmigiano-Reggiano, grated
- 1/4 cup pine nuts
- 1 tsp. olive oil
- Garlic powder to taste
As the broccoli cooks, we will toast our pine nuts in a smaller skillet using just a little olive oil. Set the heat to medium (4-5 on the dial) and pay close attention so that they don't burn. The smell of them toasting always reminds me a bit of popcorn! This should take about 3-4 minutes.
After about 8 minutes, check on your broccoli. If you can easily pierce with a fork, go ahead and remove from heat. If there is still some liquid in the pan that the broccoli did not soak in, use a colander to drain before moving to a bowl. Once in a bowl, add the Parm and the pine nuts to toss.
When tossed to your perfection, dish it out to a plate and enjoy!
Paired with Miso-Orange Glazed Fish