Day 60: Pan-Roasted Broccoli

Pan roasting browned the broccoli beautifullyTonight's broccoli was easy enough, especially using broccoli crowns right from the supermarket. And the color was good - very good in fact.

But two things turned me off. Make that three.

First, the flavor was bland, like broccoli crying out to be unleashed, even with plenty of salt and pepper. And the balsamic vinegar added nothing. Second, the broccoli was decidedly chewy, not to my liking. Third, the house smells terrible, like burned broccoli!

UPDATE I've now posted a really good recipe for pan-roasted broccoli, it's called Perfect Pan-Fried Broccoli. It's delicious!

Active time: 5 minutes plus occasional stirring
Time to table: 20 minutes
Serves 4

1 teaspoon olive oil
Butter-flavored cooking spray
1 pound broccoli florets, cut in halves or quarters for quicker cooking and easier serving
1 tablespoon balsamic vinegar
Salt & pepper

Heat large, deep skillet over MEDIUM HIGH. Add oil and cooking spray, let these heat up while cutting the broccoli. Turn the broccoli over a few times with a spatula to distribute the oil. Roast the broccoli for 8 - 12 minutes, stirring often, until the broccoli is lightly browned and crisp tender. Remove from the heat. Add balsamic vinegar. Season to taste with salt and pepper.

Per Serving: 40 Cal (27% from Fat, 26% from Protein, 47% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 6 g Carb; 3 g Fiber; 64 mg Calcium; 1 mg Iron; 617 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

Weight Watchers 5 Ingredients 15 Minutes Cookbook (on sale at supermarkets through June 21, this is the first of several recipes from this cookbook that hasn't met the taste test)
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. wow, this is yummy....thanx for a great lunch ;-)

  2. AnonymousMay 27, 2010

    This was so good! I was looking for a recipe with broccoli preferably with zero points. This is it!! Even my 4 yr old likes it. It's so good I don't want to share it at the dinner table. Thank you!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna