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You Have To Make This Easy And Addicting Cast-Iron Broccoli

I am so excited to highlight this cast-iron broccoli recipe today! It seems odd to be excited about broccoli, but once you’ve tried it, I can guarantee you’ll never look at broccoli the same again. Using a well-seasoned cast-iron skillet to brown the broccoli punches so much flavor to the final product and honestly, it tastes better than ice cream. I know, broccoli isn’t a dessert but it’s a super bold claim from someone who loves ice cream. I made some for dinner a few days ago and finished it for breakfast the next morning straight out of the fridge. It was still just as magical.

Magical broccoli. That’s what we’re talking about here today.
Is your mouth watering yet? Mine is!

This cast iron broccoli recipe comes together extremely quickly and I even hesitate to call it a recipe because of how little you have to do. It’s a perfect side to make while making the main entree for your meal. It’s also an easier way to get that roasted broccoli taste without having to heat up the oven.

Fun story about this broccoli: I never force Henry (who is 2) to try foods and sometimes he’s just not interested, which is fine. I’ve been making this broccoli as a side for a few weeks and giving him some, but he’s been ignoring it. However, a week ago I was eating a plate of it for my own dinner and he suddenly wanted to have some too. He jumped up onto my lap and commandeered my plate.

I make this dish whenever I need a quick and delicious veggie side for dinner but it would also taste amazing on a warm grain bowl, on a pizza, or you can do what I do sometimes… and just eat a plate of it by itself. Better than french fries! There you go. At least I’m not comparing it to dessert anymore ;).

The cast-iron skillet cooks differently than a regular pan and with this specific recipe, it makes all the difference. In a pinch, you can still make it without but if you’d like to try cooking with a cast-iron skillet, this cast-iron skillet (affiliate link) is similar to the one I’ve loved since we got married 6 years ago.

Cast-Iron Broccoli Recipe

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Author: meaganleanne
Prep Time: 1
Cook Time: 9
Total Time: 10 minutes

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Description

An addicting cast-iron pan-fried broccoli recipe

Ingredients

Scale

1–2 tablespoons of olive oil
1 head of broccoli
Adobo Seasoning
Garlic Powder
Chili Powder

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Instructions

Heat a large seasoned cast-iron skillet on medium-high heat until hot and add 1-2 tablespoons of olive oil in the last 30-60 seconds.
Toss in broccoli florets (I typically cook about 1 head of broccoli) and stir with tongs to lightly coat all the broccoli in oil. Season. I don’t measure my seasonings but my favorite combination at the moment is a generous covering of Adobo seasoning across the whole pan, a light sprinkle of garlic powder across the pan, and a light sprinkle of chili powder. Mix broccoli and seasonings.
Let it sit to sear for a couple of minutes before turning the broccoli allowing it to brown on multiple sides. Don’t let it burn, you’re just trying to get a nice brown color.
At the point that the broccoli is browned to your liking (I do 2-3 turns for browning), then add a thin layer of water to the bottom of the pan (1/4 C or less) and cover with a lid or foil to allow the broccoli to steam. Stab with a fork to make sure it’s at your desired tenderness before removing from the pan.
Enjoy!

Let me know if you try out this cast-iron broccoli and tag me on Instagram if you do.

Thanks for reading!

August 21, 2020 by meaganleanne

Food, Life, Recipes

Mason Jar Virgin Mojito and Blueberry Picking – Friday Favorites #9

I’m here to share of few of my favorite things and I hope that you find something here to brighten your weekend! We don’t have any special plans but we’re looking forward to Henry having his cast removed on Monday morning! Luckily, having a broken wrist hasn’t been too hard for him or us, but things will be a lot easier once he can use his hand again. Without further ado, here are some of my favorites including a fun recipe for a mason jar virgin mojito below!

July 31, 2020 by meaganleanne

Healthy eating, Recipes, Vegetarian

Goat Cheese Makes This The Most Creamy Veggie-packed Pasta

I have two goals when meal planning for dinners. Be quick – even a toddler who plays well independently senses when mom is cooking and immediately wants full attention. Secondly, have some emphasis on veggies but it must taste good. Be quick, taste good. This veggie-packed rigatoni pasta with goat cheese recipe checks the boxes.

It’s not complicated. It tastes better than you could get at any chain Italian restaurant. You’ll be eating sooner than you can get takeout and it’ll be cheaper too. It’s a win all around and that’s why it has been a staple in my meal planning for the last few months. The timing for this recipe is perfect because we’re finally getting to see fresh zucchini and carrots showing up in the local farmer’s markets.

June 15, 2020 by meaganleanne

Food, Healthy eating, Recipes

Favorite Recent Eats

Being in quarantine has changed my life in a lot of ways. There’s been some difficult stuff to deal with but I’ve also been making some positive changes. I was dealing with depression leading up towards Easter and those addictive Cadbury eggs gained me an extra 10 pounds. I’ve been cooking a lot more and my typical grocery budget has at least doubled. I’ve been discovering a lot of new recipes, rediscovering old ones, and really trying to cultivate my cooking skills.

June 1, 2020 by meaganleanne

Recipes

These Naturally-sweetened Oatmeal Biscuits Are A Family Favorite

Today I’m sharing one of my favorite family recipes – Scottish Oatcakes. Scottish Oatcakes are slightly sweetened oatmeal biscuits. Once, my mom made a double batch of these oatcakes to take with me on a 5-day high school tour. I was recovering from an ear infection so these bites of comfort made me feel like my mom was still taking care of me while I was away. Fun fact: this was the trip where Brady and I started to develop a personal friendship with each other outside of our friend group.

December 5, 2019 by meaganleanne

Food, Recipes

Potato Salad Recipe | What I Ate: Pregnancy Edition

I’m still physically recovering from the wedding weekend which took a lot more out of me than I thought it would. I’m having a hard time sleeping between the tossing to find a comfortable position and waking up 4-5 times (or more) a night to use the bathroom. I’m feeling a shift in this pregnancy and I’m finding it’s hard to have the energy to make food. In this post, I also included my potato salad recipe so be sure to check that out!

Breakfast: 9:30 am

I made basic overnight oats with rolled oats, chia seeds, yogurt, and almond milk in a pint-size mason jar on Tuesday night. I made mine with vegan yogurt and one for Brady with whole milk yogurt. When I finally got out of bed to alleviate my pregnant hunger nausea, all I had to do was slice a peach and top with sliced almonds. It was like a refreshing peaches and cream dessert and tasted way too good to be a regular breakfast. I was sad it once it was gone.

June 14, 2018 by meaganleanne

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