Pan-Roasted Broccoli

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons water
  • 14
    teaspoon salt
  • 18
    teaspoon pepper (I used garlic pepper blend)
  • 2
    tablespoons vegetable oil
  • 1 14
    lbs broccoli, separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)
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DIRECTIONS

  • Stir water, salt, and pepper together in small bowl, til salt dissolves.
  • In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
  • Don't stir for about two minutes until they get light browned.
  • Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
  • Add water spice mixture and cover pan with lid, cooking for two minutes.
  • Uncover and cook until desired doneness.
  • Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.
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