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!
@@isabel95 lol sorry. I was grocery shopping with my husband and looking at your video for the ingredients. I must have left the app open and it was typing what it said. Sorry for the confusion. The interesting part is the emojis. I didn’t know I spoke the language!😊
This is the one! Thank you! I had no idea I could get that roasted taste on the stovetop but I did thanks to this, and even more delicious! This made me enjoy the stalks as much as the flowers!
The topping sounds delicious I must say. A couple of recommendations: cook in two batches and salt the golden sides after cooking so it just melts into the broccoli along with a slight drizzle of roasted sesame oil. Just taste it like that. I was supposed to be making roasted broccoli soup, but I ended up devouring the plate of broccoli just like that.
I love broccoli! Steamed, roasted, raw - pretty much any was but boiled to death. If a vegetable peeler is used on the stalks to get rid of the woody part, they are also very tastey.
I have just made this! Mine took about three times the time to brown on the first side and significantly less on the second. It's so good. My teenager says I should make this again. Thank you all so much!!!!!!!!
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 cook Broccoli, Carrots and/or Cauliflower directly from the Freezer this way all the time. Sometimes, I'll use a little Butter (Brown Butter for Flavor) and/or Sugar (aids in Browning+Flavor) in the Oil. Then sometimes, I’ll add a touch of Worcestershire Sauce just before it's done for Umami Flavor. This way of cooking fibrous veggies is SO SIMPLE, and QUICK!
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.
That's next level smart - if food is fun, kids are that much more likely to enjoy it. Incidentally, I never really understood the hate Brassica veggies get from kids (and a lot of adults too). I always loved broccoli, cauliflower and even Brussels sprouts as a child. Even my dog loves them...I use Brussels sprouts when I have to give him a pill, sticking it right in the middle, and it always goes straight down the hatch. But then, my dog will eat virtually anything. He will sit next to me when I'm making a salad and look at me with sad eyes until I give him the crunchy bits at the base of Romaine lettuce (he prefers those to the greener, floppy bits, but he'll eat either).
I think it's important to let people know to not add salt to pans if they are stainless steel before the temperature of boiling. If salt is added to stainless before boiling it will pit the bottom of stainless cookware.
@@eugenesedita it does. It happened to my stainless saucier. I salted some water heavily prior to bringing it to the boil and afterwards there were permanent pit marks from the salt.
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.
There is less debris because breaking it apart causes it to break along its natural lines. It's the same reason/concept why tearing salad greens by hand is better than cutting them. It's less damaging. :-)
Adding to V P's call for frozen veg ideas! Frozen veg certainly can do more than we normally use them for, but they are such a challenge to work with in some ways! I'd love to see not just how to get the best out of them in expected ways, but learn about how to take advantage of their properties and elevate them, and if anyone could do it, these folks could. Disabled persons, and those on a budget, could use this info as well.
@@AirrowRocket no worries 😁. I've seen those glass Lodge 12" lids for sale in a lot of stores like Target and Walmart. I think they're pretty easy to find.
Julia I am with you on the broccoli distaste. But out of my complete respect for Dan the Man I am adding some to my Instacart and will try this recipe.
@@agmin2098 Just to be clear, for others, as I know you get it @Agmin, Someone would say, "I saw two deer on the way to work this morning, both really big bucks" ...reply..."what in the world were they going to do when they got here?" Better yet,...love the Schultz bird.
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!🤤🤪
Hearing hate of broccoli is weird to me... Other than the occasional smell, it's one of my favorites. Just bought a big bag, will definitely be trying this
In the 25th Anniversary edition, they used a 500 degree preheated preheated oven and sheet pan to help achieve the sear on asparagus. I'll bet that would work well with broccoli too? Good eats
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 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.
This is the only way my kids will eat broccoli and most veggies. Because we are a large family and this wouldn’t feed us all, I cook it on a sheet pan in the oven on 475 or higher until done. Any veggie is amazing roasted in a pan or even. Very kid friendly for some reason. 🔥
2 tbsp oil Broccoli 2 tbsp water 3/4 tsp sea salt 1. Cook broccoli covered on high heat for 4-6 minutes. 2. Remove from heat and flip broccoli and cook uncovered for 3-5 minutes.
try it w cashew pieces? let us know how it goes. Local grocery has a broccoli salad that they alternate w either of the two. sometimes also incls crumbled bacon.
The regular sized food processor ground the toppings just fine. Of course, I stopped approximately at the point where Dan stopped with the mortar and pestle.
I don't have sunflower seeds but I DO have sesame seeds used for Chinese dishes. I will use those seeds instead. Sesame is oftentimes used with broccoli anyway...like sesame seed oil, so...improvise, and make it your own.
And if you don't have either sunflower seeds or sasame seeds, maybe you have whole walnuts that you could put into a mortor and pestel and smash that down. Make it your own.
I blanch my broccoli while frying eggs, and then fry them fry/roast them as you do, with flat surfaces. Takes me less time though, probably almost half that time (and they're probably a good as yours, or so I think). And I use the left over oil or butter from the eggs, one pan meal. Broccolis cooked, but still crisp with some good Maillard reaction where it was fried. The only thing is to not cook them completely in the water... I've been using salt and pepper on those broccoli but I'll give your dry rub a try.
I love cooking shows because they'll just throw in random ingredients like nutritional yeast and act like anyone has any idea what that is or where you can buy it
Idk what stove these folks are using, but high heat turned my broccoli solid black after 8 minutes and I had to throw it away outside. No idea how they cooked it on high for 15.
this one is easy. If you were using a electric top stove, it's way more powerful then the gas and flame he was using. High on a gas stove is like medium on a regular stove.
Making me twitch seeing the broccoli being cut with a knife and fork... instead of eating the whole floret. It's kind of like cutting a candy bar with knife and fork.
@@TRASHoftheTITANS canola😣😣vegetable oils, too have been linked to cancers! Diabetes, heart problems! We will stick to organic sesame ! Peanut! Coconut oils avocados. Must have Organics! Only!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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!
I😅 if it doesn’t I I j go jback 😅juices ior I I ju I 😅it was good 😅😅I po
@@pjhatmaker Translation please!
@@isabel95 lol sorry. I was grocery shopping with my husband and looking at your video for the ingredients. I must have left the app open and it was typing what it said. Sorry for the confusion. The interesting part is the emojis. I didn’t know I spoke the language!😊
@@pjhatmaker :-)
Always love when Dan cooks!
This is the one! Thank you! I had no idea I could get that roasted taste on the stovetop but I did thanks to this, and even more delicious! This made me enjoy the stalks as much as the flowers!
I just used this technique for quick Brussel sprouts. Delish!
THIS.😋..served with some fluffy buttered white jasmine rice.🙏🏿...heaven.
The topping sounds delicious I must say.
A couple of recommendations: cook in two batches and salt the golden sides after cooking so it just melts into the broccoli along with a slight drizzle of roasted sesame oil. Just taste it like that. I was supposed to be making roasted broccoli soup, but I ended up devouring the plate of broccoli just like that.
I love broccoli! Steamed, roasted, raw - pretty much any was but boiled to death. If a vegetable peeler is used on the stalks to get rid of the woody part, they are also very tastey.
I am like you, I love broccoli. I don't love it when it's mushy, but I don't hate it. All other methods of broccoli I love.
I have just made this! Mine took about three times the time to brown on the first side and significantly less on the second. It's so good. My teenager says I should make this again. Thank you all so much!!!!!!!!
Dan is so adorable I'd watch him cook anything. The broccoli was delicious looking
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.
So great 👍 👌 👏 🙌 with the smokey sunflower seed topping
All of your recipes are so intelligent, I mean this in the best way!
I cook Broccoli, Carrots and/or Cauliflower directly from the Freezer this way all the time. Sometimes, I'll use a little Butter (Brown Butter for Flavor) and/or Sugar (aids in Browning+Flavor) in the Oil. Then sometimes, I’ll add a touch of Worcestershire Sauce just before it's done for Umami Flavor. This way of cooking fibrous veggies is SO SIMPLE, and QUICK!
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.
I'm a picky eater and I love broccoli. It's one of the few veggies I would eat every day.
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.
I love the mortar and pestle, too! And this broccoli!!!
Just made this broccoli 🥦 tonight, very yummy and super easy. The lemon zest was my fav!
I got my son to love broccoli when he was a little boy, by mentioning that they looked like miniature trees.
"Look pa, I'm a giant! Errrrr!"
That's next level smart - if food is fun, kids are that much more likely to enjoy it. Incidentally, I never really understood the hate Brassica veggies get from kids (and a lot of adults too). I always loved broccoli, cauliflower and even Brussels sprouts as a child. Even my dog loves them...I use Brussels sprouts when I have to give him a pill, sticking it right in the middle, and it always goes straight down the hatch. But then, my dog will eat virtually anything. He will sit next to me when I'm making a salad and look at me with sad eyes until I give him the crunchy bits at the base of Romaine lettuce (he prefers those to the greener, floppy bits, but he'll eat either).
Sounds fantastic. I will try to make this within the week. Thank you so much.
I just tried your recipe tonight . Broccoli was amazing.
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 think it's important to let people know to not add salt to pans if they are stainless steel before the temperature of boiling. If salt is added to stainless before boiling it will pit the bottom of stainless cookware.
Thank you! I have a single deep pit in my otherwise spotless All-Clad, and I was wondering where it came from.
Wondered forever why they added it after reaching boiling. Thanks for the explanation 🎉
Every time she cooks Rachael Ray tells this story. Salt pits stainless steel? Nonsense.
@@eugenesedita it does. It happened to my stainless saucier. I salted some water heavily prior to bringing it to the boil and afterwards there were permanent pit marks from the salt.
@mabyonedayicanbehappy Uh no, it was real.
Mmm. I will definitely have to try this version! I usually take florets dip in beat eggs, dip in bread crumbs, fry and enjoy.
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.
I don’t understand. How could pulling apart be less debris than cutting it?
It's really a shame that the camera wasn't at an angle that you could actually see what he was doing there.
@@eugenesedita Try it, they pop apart like Legos!
There is less debris because breaking it apart causes it to break along its natural lines. It's the same reason/concept why tearing salad greens by hand is better than cutting them. It's less damaging. :-)
Adding to V P's call for frozen veg ideas! Frozen veg certainly can do more than we normally use them for, but they are such a challenge to work with in some ways!
I'd love to see not just how to get the best out of them in expected ways, but learn about how to take advantage of their properties and elevate them, and if anyone could do it, these folks could.
Disabled persons, and those on a budget, could use this info as well.
Best brocolli recepe that I've seen. What is the powder/topping?
Talk to us about the Lodge lid that fits this OXO 12" fry pan.
That’s a 12 inch pan.
@@KeithShelley1 Yes, thank you, a typo.
@@AirrowRocket no worries 😁. I've seen those glass Lodge 12" lids for sale in a lot of stores like Target and Walmart. I think they're pretty easy to find.
Wonderful technique.. tried it today but without the dry seasoning … also really like his version of pasta alla gricia
Julia I am with you on the broccoli distaste. But out of my complete respect for Dan the Man I am adding some to my Instacart and will try this recipe.
I just made this and it was yummy!
I eat roasted broccoli in the oven everyday and love it! Excited to try a skillet version
"MOM! Kristina's in the oven eating broccoli again!"😂 JK
Sorry, couldn't resist.
@@davidbuben3262 😂😂
@@agmin2098 Just to be clear, for others, as I know you get it @Agmin,
Someone would say, "I saw two deer on the way to work this morning, both really big bucks" ...reply..."what in the world were they going to do when they got here?"
Better yet,...love the Schultz bird.
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!🤤🤪
Hearing hate of broccoli is weird to me... Other than the occasional smell, it's one of my favorites. Just bought a big bag, will definitely be trying this
In the 25th Anniversary edition, they used a 500 degree preheated preheated oven and sheet pan to help achieve the sear on asparagus. I'll bet that would work well with broccoli too? Good eats
That looks so good!
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.
I appreciate the recipes that don't involve a hot oven.
Looks soooo good!!!
Definitely will use this technique!!! Ty!
This reminds me of his bussels recipe. It was a game changer in my house.
Cant wait to try this!
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.
I agree, much simpler, the topping can be added at the end
this is ideal for people without large ovens at home e.g. non-Americans or people outside America.
@@netmaster26 Or those who don't wish to heat up their entire kitchen with the big oven when they are only making one or two crowns of broccoli.
This is the only way my kids will eat broccoli and most veggies. Because we are a large family and this wouldn’t feed us all, I cook it on a sheet pan in the oven on 475 or higher until done. Any veggie is amazing roasted in a pan or even. Very kid friendly for some reason. 🔥
Yum. I’ve been looking for a new way to roast broccoli
First time: didn't get the char but they still turned out great. Try try again.
2 tbsp oil
Broccoli
2 tbsp water
3/4 tsp sea salt
1. Cook broccoli covered on high heat for 4-6 minutes.
2. Remove from heat and flip broccoli and cook uncovered for 3-5 minutes.
Any other seeds I could replace with that’s gives it similar taste?
Pumpkin would probably slap
try it w cashew pieces? let us know how it goes. Local grocery has a broccoli salad that they alternate w either of the two. sometimes also incls crumbled bacon.
What to use instead of traditional yeast ?
Dan, the man.
I know, right? It just seems he's always bothered by something.
Makes me wonder, what's eating Dan?🙂
Add cheddar chunks and pepper flakes and its Carla Lolli Music's recipe
The regular sized food processor ground the toppings just fine. Of course, I stopped approximately at the point where Dan stopped with the mortar and pestle.
Julia, you’re hair looks great today! Yours too Dan 😂
Wow! yum!
Cut as directed. Olive oil and season as you wish. 425 oven; turn after about 8 minutes. Repeat
Steam roasting works!
I don't have sunflower seeds but I DO have sesame seeds used for Chinese dishes. I will use those seeds instead. Sesame is oftentimes used with broccoli anyway...like sesame seed oil, so...improvise, and make it your own.
And if you don't have either sunflower seeds or sasame seeds, maybe you have whole walnuts that you could put into a mortor and pestel and smash that down. Make it your own.
You had me at skillet roasted 🤩
मस्त मी indian आहे रोज videos बघत असते mast
Would this work in frozen broccoli?
I’m no expert, but I think you’ll end up with something mushy if you used frozen broccoli. But you don’t know until you try.
It’s ok to set the heat to high on that non stick pan?
You can use high heat on a nonstick pan as long as you have enough food in there. An empty pan would get way too hot.
I will make it again and use no lemon zest and less salt - other than that it was great
Very Cool !
Can anyone list the ingredients for the broccoli seasoning?
Yeast as a flavoring. Who knew? Can use it like MSG maybe?
Oil and water?
Pan roasting broccoli and garlic! I can eat my weight in it!!!! 🤪
I listened to this with no video, and the dude sounds just like "The Deep" from The Boys.
Close your eyes. It's the Deep! 😂
Is it going to be sticky if I do this with cast iron pan?
If you have a good seasoning in your cast iron pan, then you should be fine as most things should not stick to it anyway.
Seems like this would work with cauliflower as well…maybe with a slightly longer cook time?
Yes. Also, Brussels spouts, carrots, zucchini, cabbage, etc.
Squeezing a little fresh lemon juice on cooked broccoli also helps with the taste
🥦🍋
Split the stalks, roast on high heat with olive oil, garlic and salt.
Give yourself an extra treat and use gai lan
I blanch my broccoli while frying eggs, and then fry them fry/roast them as you do, with flat surfaces. Takes me less time though, probably almost half that time (and they're probably a good as yours, or so I think). And I use the left over oil or butter from the eggs, one pan meal. Broccolis cooked, but still crisp with some good Maillard reaction where it was fried. The only thing is to not cook them completely in the water... I've been using salt and pepper on those broccoli but I'll give your dry rub a try.
🖤🖤🖤🖤🖤🖤🖤🖤
What pan is that you’re using, Dan?
Don’t you have to wash the broccoli before frying?
How to make skillet roasted broccoli:
Roast broccoli in a skillet
I, for one, DO like broccoli. So this is a great recipe for me.
1:40 why KOSHER salt ?
Best salt for cooking.
What oil would u recommend olive oil?
Just use a neutral oil like vege or canola.
@@Phoenixx713 Thanks I was wondering the same thing since he didn't specify.
This was more like The Celebrity Roast of Broccoli
I love cooking shows because they'll just throw in random ingredients like nutritional yeast and act like anyone has any idea what that is or where you can buy it
Its so popular at this point b/c of vegan mac n cheese, its everywhere!
Ask a Chinese Chef they’ll teach you how to cook broccoli and make it taste good!
👍
love the content, but 800 calorie broc?
Idk what stove these folks are using, but high heat turned my broccoli solid black after 8 minutes and I had to throw it away outside. No idea how they cooked it on high for 15.
this one is easy. If you were using a electric top stove, it's way more powerful then the gas and flame he was using. High on a gas stove is like medium on a regular stove.
She sounds like Melissa McCarthy
Kosher salt?
I'll save everyone 5 mins. 2tbsp oil in a cold pan. Cook in high covered until crispy. You're welcome.
nd then the yeast part, whey too complicated
molcajete
😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
I throw broccoli in the oven with chopped potatoes and carrots. All at different stages of course
What if I don't want use my non-stick pan on high heat 🤔 😬?
replace with a styrofoam plate?
Then dont.
@@russellmz 😂😉
@@russellmz after the fire ensued I decided not a great idea 😐 😕
Making me twitch seeing the broccoli being cut with a knife and fork... instead of eating the whole floret. It's kind of like cutting a candy bar with knife and fork.
l'd eat that for a dollar!
WHAT KIND OF OIL??? 😕😕😕
Bacon fat
Any oil that can be used at high heat, so canola, sunflower, peanut, vegetable, grapeseed, avocado, etc. Even a good quality EVOO would work
@@TRASHoftheTITANS canola😣😣vegetable oils, too have been linked to cancers! Diabetes, heart problems! We will stick to organic sesame ! Peanut! Coconut oils avocados. Must have Organics! Only!
Used motor oil. Preferably Pennzoil, it's asphalt based. 🙂
I got blackened broccoli
This seems like a good place to use a fish weight
What? What happened to the best way to cook broccoli video?