Broccoli takes well to high, direct heat: a hard sear or roast browns its edges and florets while keeping the stems tender-crisp underneath. Built up with aromatics, cheese or a squeeze of lemon, it moves easily from a quick side dish to the main event on the plate.
Broccoli takes well to high, direct heat: a hard sear or roast browns its edges and florets while keeping the stems tender-crisp underneath. Built up with aromatics, cheese or a squeeze of lemon, it moves easily from a quick side dish to the main event on the plate.
Broccoli takes well to high, direct heat: a hard sear or roast browns its edges and florets while keeping the stems tender-crisp underneath. Built up with aromatics, cheese or a squeeze of lemon, it moves easily from a quick side dish to the main event on the plate.
Broccoli takes well to high, direct heat: a hard sear or roast browns its edges and florets while keeping the stems tender-crisp underneath. Built up with aromatics, cheese or a squeeze of lemon, it moves easily from a quick side dish to the main event on the plate.
Broccoli takes well to high, direct heat: a hard sear or roast browns its edges and florets while keeping the stems tender-crisp underneath. Built up with aromatics, cheese or a squeeze of lemon, it moves easily from a quick side dish to the main event on the plate.
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