Pan Roasted Broccoli with Asian Flavors

When I first starting really cooking in the kitchen, side dishes were something of a mystery to me. I guess maybe because I never really thought about it as a kid. All I remember is there being some form of vegetable on my plate that I rarely wanted to eat.

I wasn’t picky or anything.

So, I started side dishes with frozen vegetables. Primarily, corn, peas and green beans.

Boring.

As I gained more courage and knowledge in the kitchen, I started to branch out. I even tried broccoli (gasp!), eggplant (ick) and many more fresh vegetables that I wouldn’t even have dared to try as a kid.

What has really helped me along with side dishes is my go-to, all-time favorite cookbook. How can you not trust a kitchen that is dedicated to trying a recipe over a hundred times until it is just right? There is an awesome vegetable section that I use constantly. It has made me love and appreciate vegetables much much more. I mean really, who wants a vegetable that isn’t properly cooked?

(*Note: I do not have any affiliation with America’s Test Kitchen, they don’t even know who I am!)

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook

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Pan Roasted Broccoli with Asian Flavors

Yield: 4-5 servings

Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes

This broccoli side dish will make you love your trees again. With wonderful soy sauce and sesame oil mixed with peanut butter, this makes for a super flavorful dish.

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Ingredients

• 2 teaspoons grapeseed oil
• 2 medium broccoli heads, cut into florets with stems discarded
• 4 Tablespoons water, divided
• 1 Tablespoon creamy peanut butter
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce
• 1 Tablespoon rice vinegar
• 1 Tablespoon minced fresh parsley or 1 teaspoon dried
• 2 garlic cloves, minced
• 1 teaspoon brown sugar

Instructions

1. Heat 2 teaspoons of the grapeseed oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the broccoli and cook, without stirring, until they are browned on the bottoms, about 2 minutes.
2. Add 3 tablespoons of water, cover, and cook until the broccoli is bright green, but still crisp, about 2 minutes. Uncover and continue to cook until the water has evaporated and the broccoli is tender, about 2 minutes.
3. Meanwhile, in a small bowl, whisk together until smooth the peanut butter, sesame oil, soy sauce, rice vinegar, parsley, 1 tablespoon water, garlic and brown sugar.
4. Off the heat, toss the peanut butter mixture with the broccoli. Season with salt and pepper to taste and serve.

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