Vegetable side dishes often don't get much attention and taste rather dull. Here's how to get the most flavor out of broccoli.
The stalks are just as tasty as the florets, so make sure they aren't dry or cracked.
Cut florets into 1 1/2-inch pieces; peel stalks and cut on bias into 1/4-inch-thick pieces.
Pan-roasting brings out broccoli's sweet rather than sulfurous flavors. Sauté peeled stalks from 1 3/4 pounds broccoli in 12-inch nonstick skillet filmed with 2 tablespoons oil for 2 minutes. To promote browning, cook over medium-high heat and do not stir. Add florets and cook until they start to brown (1 to 2 minutes), then add 3 tablespoons water, cover, and cook for 2 minutes. Remove lid and cook until water evaporates and broccoli is tender, another 2 minutes.