Best 4 Broccoli With Sun Dried Tomatoes And Roasted Garlic Recipes
Broccoli, sun-dried tomatoes, and roasted garlic come together to create a flavorful and nutritious dish that is sure to impress. This combination of ingredients offers a delightful balance of flavors and textures, making it a perfect side dish or main course. The broccoli provides a crunchy texture and a slightly bitter taste, while the sun-dried tomatoes add a sweet and tangy flavor. The roasted garlic adds a nutty and savory richness that complements the other ingredients perfectly. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be prepared in just a few simple steps.
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PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.
BROCCOLI WITH ROASTED GARLIC AND TOMATOES
Broccoli tossed with roasted garlic and tomatoes gives you a flavorful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Fold small sheet of heavy-duty foil in half, creasing it to form double thickness. Place garlic in center of foil; drizzle with 1 teaspoon water. Fold foil tightly to seal. Bake 20 minutes or until garlic is lightly browned and tender. Transfer garlic to small bowl; mash with fork.
- Increase oven temperature to 450°F. Spray cast-iron skillet or small shallow roasting pan with cooking spray. In skillet or pan, toss broccoli with oil and roasted garlic. Spread broccoli in single layer.
- Roast uncovered 10 minutes or until broccoli begins to brown. Stir in tomatoes, butter, salt and pepper. Roast 12 minutes longer or until tomato skins begin to split.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 309 mg
BROCCOLI WITH SUN-DRIED TOMATOES AND ROASTED GARLIC
Try this Recipe #248301 for the roasted garlic. Frozen broccoli for ease, measures 8 cups when frozen but will reduce to half. This makes a great side or take it a fill a chicken breast with it or toss it into cooked pasta for a meatless meal.
Provided by Rita1652
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In microwave proof bowl cook broccoli till heated through about 4 minutes.
- Mix remaining ingredients and toss to coat broccoli heat 1 minute in microwave.
Nutrition Facts : Calories 195, Fat 8.6, SaturatedFat 1.4, Sodium 82.9, Carbohydrate 30.1, Fiber 16.2, Sugar 6.9, Protein 11.9
BROCCOLI WITH SUN-DRIED TOMATOES, OLIVES & FETA
Make and share this Broccoli With Sun-Dried Tomatoes, Olives & Feta recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 26m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
- Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
- Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
- Cut the broccoli into medium florets.
- Have ready a large container of ice water.
- At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
- (The water must remain hot so you may want to work in small batches).
- Immediately drain and transfer to the ice-water.
- Chill and drain.
- Prepare vinaigrette.
- Toss broccoli with first five ingredients and the vinaigrette.
- Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.
Nutrition Facts : Calories 365.8, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.4, Sodium 309.3, Carbohydrate 33.5, Fiber 9.6, Sugar 6.1, Protein 12.2
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and make the cooking process more efficient.
- Choose high-quality ingredients: The quality of your ingredients will directly impact the taste of your dish. Whenever possible, use fresh, organic produce and high-quality olive oil.
- Roast the garlic ahead of time: Roasted garlic is a great way to add flavor to dishes. You can roast garlic in the oven or in a toaster oven. Once roasted, the garlic can be stored in the refrigerator for up to a week.
- Don't overcrowd the pan: When cooking the broccoli, make sure you don't overcrowd the pan. This will prevent the broccoli from cooking evenly.
- Season to taste: Be sure to season the broccoli with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
Broccoli with sun-dried tomatoes and roasted garlic is a delicious and healthy side dish that can be enjoyed as part of a variety of meals. The broccoli is tender and flavorful, and the sun-dried tomatoes and roasted garlic add a nice touch of sweetness and umami. This dish is also very easy to make, and it can be prepared in under 30 minutes. So next time you're looking for a healthy and delicious side dish, give this recipe a try!
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