Pan Roasted Broccoli

This is one of my favorite side dishes to make.  It has incredible flavor and is easy to make on the stove stop any time of year.  I have even tried it with cauliflower but broccoli is my favorite.  You can easily change the spices used to fit your tastes.

2-3 crowns of broccoli floret bunches with the floret stalks cut in half
1/4-1/3 cup water
1 tbsp olive or coconut oil

2 tbsp water
1 tbsp olive or coconut oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes


Combine 1-2 tbsp water, oil, salt, pepper and red pepper flakes in a small bowl and set aside. On the stove top, heat a 1tbsp oil in a skillet on med high heat and add broccoli and 1/4-1/3 c water.  Make sure that cut sides of broccoli are in contact with the skillet.  Cover skillet and cook until broccoli is just becoming bright green and tender, 5-7 min.  Add the oil and spice mixture to broccoli and toss to coat.  Leaving cover off, cook until broccoli begins to brown, turning broccoli throughout so that all all cut sides develop a little browning.  Monitor the cooking so that the broccoli retains some brightness and remove before it becomes dull in color.

I would recommend making more broccoli than you think you need.  It does shrink a bit while cooking and also it disappears fast!

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