Pan-Roasted Broccoli

Name: Pan-Roasted Broccoli
Yield: Serves 4
Ingredients: 3 tablespoons, water; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, vegetable oil; 1 3/4 pounds, broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

Side Dishes
Vegetables
Quick

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?

SERVES 4

TIME 25 minutes

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