Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.
I tasted this as it was finishing in the pan the first time I made it and it was so good, that I couldn’t stop grinning while shooting the photos. Similar to the Crispy Cajun Cauliflower I shared a few days ago, we couldn’t stop sampling this straight out of the pan.
Even knowing how delicious it was, I was not prepared for how fast my kids ate this up. I didn’t get any broccoli for my own plate before they finished the dish off with their second helpings. So, my best tip with this is to serve the cook first!
Pan Roasted Broccoli
If you don’t know what pan-roasted broccoli means, don’t sweat it. Pan roasting on the stovetop is sometimes called “steam frying” as well.
It’s simply a method for getting a quick sear on the vegetables. Then, adding a splash of water and covering the pan to soften them more quickly.
The flavors will still develop nicely like they do in the oven. But with this cooking method, you’ll greatly reduce the cooking time.
As with any saute, heat the pan before adding the fat and vegetables. Because this cooks broccoli over relatively high heat, it helps to chop the florets into smaller uniform pieces.
And, don’t forget to let them sit in the pan long enough to sear on one side before you stir them. Those crispy parts are the best.
Pan-Roasted Broccoli Recipe
- Warm the oil in a large skillet over medium-high heat. Add the broccoli and season generously with red pepper flakes, salt, and pepper. Stir to coat and then cook without stirring for 2 minutes.
- Add 2 tablespoons of water and cover with lid. Cook two minutes without stirring. Uncover and cook until the water has evaporated and the broccoli is crisp-tender, about 1 minute more.
- While the broccoli finishes cooking, combine the Parmesan cheese and brown sugar; set aside. Remove the broccoli from the heat and top with the Parmesan mixture.
Pan Roasted Broccoli with Parmesan
Broccoli and Parmesan aren’t an unusual combination. It’s a fairly well-loved favorite here at my house. But, this pan-roasted broccoli with parmesan has a slight twist.
The addition of a tiny sprinkling of brown sugar takes this to a savory and very lightly sweetened new level. Don’t knock this one until you’ve tried it, friends.
Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.
Parmesan does so much for vegetables, doesn’t it? Parmesan Zucchini is crispy and delicious, and some might say the best way possible to eat zucchini. Seriously, it was so good my kids devoured seconds.
Crispy, toasty, and ever so slightly cheesy, I can make an entire meal out of this garlic parmesan roasted broccoli.
Broiled Tomatoes are quite literally the perfect bite of summer. Salty and a little bit nutty from the cheese paired with the slightly sun-sweet tomato.
Pan Roasted Broccoli with Parmesan
Ingredients
- 2 tablespoons olive oil
- 1 pound broccoli florets
- ½-1 teaspoon red pepper flakes adjust to taste
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons water
- ¼ cup finely grated Parmesan cheese
- 2 teaspoons brown sugar
Instructions
- Warm the oil in a large skillet over medium-high heat. Add the broccoli and season generously with red pepper flakes, salt, and pepper. Stir to coat and then cook without stirring for 2 minutes.
- Add 2 tablespoons of water and cover with lid. Cook 2 minutes without stirring. Uncover and cook until the water has evaporated and the broccoli is crisp-tender, about 1 minute more.
- While the broccoli finishes cooking, combine the Parmesan cheese and brown sugar; set aside. Remove the broccoli from the heat and top with the Parmesan mixture.
Nutrition
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