2024年3月12日 · The key is all the layering; sharp Cheddar cheese, buttery sauce, breadcrumbs and broccoli work together to create a homey side dish that’s sure to please—and use up plenty of broccoli florets!

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. Cook’s Note

Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve ...

Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender.

Roasted frozen broccoli works, too. Keep the baking sheet in the oven while it preheats and toss the frozen broccoli and seasonings in a bowl. When the oven reaches 450 degrees F, carefully remove ...

Add the broccoli florets and stems to the boiling water and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry.