Recipes Side Dishes Caramelized Broccoli with Garlic 5.0 (1,137) 23 Reviews Chef David Gingrass slowly caramelizes broccoli to bring out its sweetness, then enlivens it with a squeeze of lemon and a pinch of crushed red pepper. By David Gingrass David Gingrass David Gingrass is a professional chef, restaurateur, and consultant with more than three decades of experience in the hospitality industry. He has worked with culinary luminaries like Wolfgang Puck and helmed multiple fine dining destinations in the Bay Area. Food & Wine's Editorial Guidelines Updated on April 15, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 35 mins Yield: 4 servings We're hard-pressed to think of anything that's not made better with caramelization, and broccoli is no exception. While this can also be accomplished in the oven, caramelizing broccoli in a skillet allows for a bit more control over the process. In this recipe, the vegetable is placed cut side down to maximize surface area and cooked over moderate heat until it's perfectly browned. Then, a bit of water is added to the pan; the broccoli finishes cooking until tender without the threat of drying out or becoming too dark. Once the broccoli is cooked, it needs little enhancement. Along with a pinch of crushed red pepper, a few cloves of garlic get tossed in at the end and cooked until golden. Garlic can turn from toasty to burnt fairly quickly; here, the garlic is sliced instead of minced, making it less prone to burning. Sliced garlic also has the benefit of being a bit mellower than finely chopped because the more garlic is broken down, the more allicin is released — a compound that increases pungency. Finally, the broccoli is finished with salt, pepper, and a squeeze of lemon juice. Nearly all of the broccoli consumed in the United States comes from California, where it's grown year-round. This means good-quality fresh broccoli is almost always available, so you can enjoy this versatile side dish with grilled steaks in the summer as easily as you can with your holiday roast. Ingredients 3 tablespoons extra-virgin olive oil, divided 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise 1/2 cup water 3 garlic cloves, thinly sliced Pinch of crushed red pepper 2 tablespoons fresh lemon juice Kosher salt Freshly ground black pepper Directions Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Gather the ingredients. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover, and cook over moderate heat until richly browned on the bottom, about 8 minutes. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Add the water, cover, and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper; cook uncovered until the garlic is golden brown, about 3 minutes. Drizzle with the lemon juice, season the broccoli with salt and black pepper, and serve. Rate it Print