A tantalizing blend of flavors and textures awaits you in the realm of roasted Szechuan broccoli. This delectable dish, hailing from the vibrant culinary tradition of Sichuan province in China, offers a captivating symphony of spicy, sweet, and savory notes that will tantalize your taste buds. With its vibrant green florets and tender stems, broccoli takes center stage in this recipe, roasted to perfection until slightly charred and caramelized. The addition of aromatic Szechuan spices, including the distinctive heat of Szechuan peppercorns and the piquant punch of chili peppers, elevates this humble vegetable to a culinary masterpiece. As you embark on this culinary journey, uncover the secrets of creating roasted Szechuan broccoli, a dish that promises to transport your palate to a realm of gastronomic delight.
Here are our top 8 tried and tested recipes!
SZECHUAN BROCCOLI (CHINESE)
Make and share this Szechuan Broccoli (Chinese) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine soy sauce, vinegar & sugar, then set aside.
- In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
- To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
- Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.
Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.5, Sodium 271.3, Carbohydrate 6.1, Fiber 0.5, Sugar 0.7, Protein 3.3
ROASTED SZECHUAN BROCCOLI
Easy and extremely flavorful.
Provided by MDMONS
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
- Bake in the preheated oven until browned, about 20 minutes.
- Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9.5 g, Fat 6.6 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 210.1 mg, Sugar 3.6 g
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- 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.
SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
- Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
- Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
- Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SZECHUAN BROCCOLI AND CAULIFLOWER
This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.
Provided by PaulaG
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the cauliflower and broccoli in a steamer basket over boiling salted water.
- Boil until crisp tender, approximately 5 minutes.
- In a small dish, combine the oyster sauce, water and chili paste; set aside.
- Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
- Saute for 30 seconds taking care not to allow the garlic to brown.
- Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
- Toss and stir for approximately 2 minutes.
- Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
- Remove from heat and stir in green onion.
- Serve immediately.
ROASTED SZECHUAN BROCCOLI
Easy and extremely flavorful.
Provided by MDMONS
Categories Broccoli Side Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
- Bake in the preheated oven until browned, about 20 minutes.
- Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9.5 g, Fat 6.6 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 210.1 mg, Sugar 3.6 g
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
Tips:
- Choose the right broccoli: Select broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns with yellow or brown spots, as these may be signs of spoilage.
- Cut the broccoli into uniform florets: This will help them cook evenly. Cut the broccoli into 1-inch florets, or smaller if desired.
- Roast the broccoli at a high temperature: This will help to caramelize the florets and give them a slightly charred flavor. Roast the broccoli at 425 degrees Fahrenheit for 15-20 minutes, or until the florets are tender and slightly browned.
- Use a variety of seasonings: Szechuan peppercorns, garlic, ginger, and soy sauce are all classic Szechuan flavors that pair well with broccoli. Feel free to experiment with other seasonings, such as chili flakes, cumin, or sesame seeds.
- Serve the broccoli immediately: Roasted broccoli is best enjoyed hot and fresh out of the oven. Serve it as a side dish or main course, or use it in a stir-fry or salad.
Conclusion:
Roasted Szechuan broccoli is a delicious and healthy dish that is easy to make. It is a great way to enjoy broccoli and get your daily dose of vegetables. The combination of Szechuan flavors and roasted broccoli is sure to please everyone at your table. So next time you are looking for a quick and easy weeknight meal, give this roasted Szechuan broccoli recipe a try. You won't be disappointed!
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