WHY THIS RECIPE WORKS The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stalks evenly in a hot, lightly oiled skillet, and once they began to brown we added the florets along with seasoned water and allowed the mixture to steam until nearly tender. A lemony browned butter was the finishing touch. You will need a 12-inch skillet with a tight-fitting lid for this recipe. When prepping the broccoli, keep the stalks and florets separate.

Serves 6

TOTAL TIME: 25 minutes

INGREDIENTS

• FOR BROCCOLI:
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 3/4 pounds broccoli, florets cut into 1 1/2-inch pieces, stalks peeled and sliced 1/4 inch thick on bias

• FOR LEMON BROWNED BUTTER:
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon minced fresh thyme

INSTRUCTIONS

1. For the broccoli: Stir 3 tablespoons water, salt, and pepper together in a small bowl until salt dissolves. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add broccoli stalks in an even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets and toss to combine. Cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes.
2. Add water mixture and immediately cover skillet. Cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stalks are tender, and florets are tender-crisp, about 2 minutes; transfer to a bowl.
3. For the lemon browned butter: Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases a nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir constantly until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Return broccoli to skillet and toss to coat with browned butter. Serve.

VARIATION

• PAN ROASTED BROCCOLI WITH CREAMY GRUYERE SAUCE:
  In step 3, melt 1 tablespoon unsalted butter in empty skillet over medium heat. Add 1 thinly sliced shallot and cook until softened, about 2 minutes. Stir in ½ cup heavy cream, ½ teaspoon Dijon mustard, ½ teaspoon dry sherry, ⅛ teaspoon salt, and pinch cayenne pepper. Increase heat to medium-high and cook until mixture bubbles and thickens, about 1 minute. Off heat, stir in 3 tablespoons finely grated Gruyère cheese and 1 teaspoon lemon juice until cheese is melted. Substitute for lemon browned butter. Sprinkle broccoli with 1 tablespoon finely grated Gruyère before serving.