Mar 12, 2024 · The key is all the layering; sharp Cheddar cheese, buttery sauce, breadcrumbs and broccoli work together to create a homey side dish that’s sure to please—and use up plenty of broccoli 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 broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve ...

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 ...

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.

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

Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the ...