Tuscan seasoned broccoli is a flavorful way to prepare the healthy green vegetable. It involves tossing broccoli florets with a blend of Italian herbs, spices, olive oil, and sometimes lemon juice or balsamic vinegar. The seasoning mix enhances the natural taste of broccoli and turns it into a delicious side dish or starter.
What herbs and spices make up Tuscan seasoning?
Tuscan seasoning is a blend that typically contains some combination of the following herbs and spices:
– Oregano: A pungent, aromatic herb that gives Tuscan seasoning its distinctive Italian flavor. It has notes of citrus and pepper.
– Basil: A sweet, peppery herb that adds freshness. Basil is a staple of Italian cooking.
– Marjoram: Offers pine and citrus flavors. It has similarities to oregano.
– Rosemary: Brings woodsy, pine-like aromas and flavors. It has an assertive presence.
– Thyme: Provides earthiness with hints of mint and lemon. Its slight bitterness balances the other herbs.
– Sage: Brings warm, musky notes. Its subtle flavor blends well with the other Tuscan herbs and spices.
– Garlic powder: Adds a punch of garlic flavor without the hassle of fresh cloves. Often used instead of raw garlic in dry spice blends.
– Onion powder: Provides the flavor-enhancing qualities of onion without the texture. Commonly used for convenience in dry blends.
– Crushed red pepper flakes: Brings mild heat, fruitiness, and a touch of smokiness. Adds another layer of flavor.
– Salt: Enhances and unifies the other seasonings.
– Black pepper: Adds a little spice kick and balancing sharpness.
The exact amount of each herb and spice varies between blends. But oregano, basil, marjoram, and garlic and onion powders tend to feature prominently in Tuscan seasoning.
How is Tuscan seasoned broccoli typically prepared?
Making Tuscan broccoli involves just a few easy steps:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Wash and trim broccoli florets from the stalk. Cut the florets into bite-sized pieces if desired.
3. In a large bowl, toss broccoli with olive oil until evenly coated. Start with 2-3 tablespoons oil.
4. Add Tuscan seasoning, starting with 1-2 teaspoons. Sprinkle salt and pepper to taste.
5. Toss broccoli until all pieces are evenly seasoned.
6. Spread broccoli in a single layer on the prepared baking sheet.
7. Roast for 15-20 minutes, until tender with browned edges.
8. Optionally, finish with a squeeze of fresh lemon juice and extra grated Parmesan cheese.
The key steps are coating the broccoli with olive oil and seasoning it with the Tuscan herb and spice blend before roasting. This infuses the broccoli with big, bold Mediterranean flavors as it cooks.
What are some flavor variations of Tuscan seasoned broccoli?
One of the great things about Tuscan seasoned broccoli is how versatile it is. You can modify the core recipe in many ways:
– Add balsamic vinegar and toasted pine nuts. The sweet-tart vinegar and nutty crunch pair wonderfully.
– Toss with chopped sun-dried tomatoes before roasting for a burst of umami.
– Roast garlic cloves alongside the broccoli for a mellow, roasted garlic flavor.
– Top with crumbled goat cheese or feta cheese for tangy contrast.
– Finish with a squeeze of fresh lemon and red pepper flakes for zest and heat.
– Drizzle with honey before serving for some sweetness.
– Add Italian sausage chunks or pancetta to roast with the broccoli.
– Swap out half the olive oil for nut or seed oil, like walnut or sesame oil.
– Sprinkle with grated Parmesan or Pecorino Romano cheese right before serving.
The basic Tuscan seasoning profile goes well with all of these flavor additions. Feel free to get creative!
What are the benefits of roasting Tuscan seasoned broccoli?
Roasting is one of the best cooking methods for broccoli. When combined with Tuscan seasoning, roasting offers these benefits:
– Caramelizes the vegetables – The high heat of the oven caramelizes the natural sugars in the broccoli, enhancing its inherent sweet, nutty flavor.
– Crisps and browns the florets – Dry heat from the oven draws out moisture from the broccoli, crisping the edges and surfaces to a beautiful golden-brown hue.
– Concentrates the flavors – Roasting condenses the taste of the Tuscan seasonings, allowing their flavors to really permeate the broccoli.
– Adds texture contrast – Florets develop a crisp outer layer with a tender interior when roasted.
– Requires minimal effort – Simple seasoning and tossing is all the prep needed for delicious oven-roasted broccoli.
– Allows for hands-off cooking – Once spread on a sheet pan, the broccoli roasts away in the oven without needing to be watched or stirred.
So roasting makes enjoying flavorful Tuscan broccoli easy and straightforward. The high heat works beautifully with the Italian seasoning blend.
What are the origins of Tuscan seasoning?
Tuscan seasoning originated in, as its name implies, the Tuscany region of Italy. This hilly central region is known for its simple yet flavorful cuisine that relies on fresh, local ingredients and herbs.
Some key facts about the origins of Tuscan seasoning:
– Based on fresh herb blends used in traditional Tuscan cooking. Chefs would combine fresh oregano, rosemary, sage, garlic, and olive oil to season meats and vegetables.
– Traditionally used to make classics like bistecca Fiorentina (Florentine grilled steak), chicken cacciatore, roasted pork loin, and white beans.
– Was originally made with garden-grown herbs like basil, parsley, marjoram, and thyme. Dried spices were added later for bottled blends.
– Takes inspiration from the fresh produce and herbs grown abundantly in Tuscany’s mild Mediterranean climate.
– Reflects the rustic, uncomplicated nature of Tuscan cuisine. Relies more on letting high-quality ingredients shine versus complex techniques.
– Has grown in popularity worldwide as interest in Tuscan cuisine and Italian food has increased. Bottled Tuscan seasoning can now be found in most grocery stores.
So the blend has origins in the simple, garden-fresh flavors of Tuscan cooking. It offers an authentic taste of Italy in an easy dried spice mix.
What types of dishes pair well with Tuscan seasoned broccoli?
Since it has a robust, Italian flavor profile, Tuscan seasoned broccoli pairs excellently with a variety of dishes:
Proteins:
– Chicken – Roast chicken or baked chicken breasts
– Beef – Hearty steaks or meatballs
– Pork – Sausage or pork tenderloin
– Fish – Meaty, oily fish like salmon or tuna
– Eggs – Frittatas or baked egg dishes
– Legumes – White beans, chickpeas, lentils
Grains and starches:
– Pasta – Penne, rigatoni, farfalle
– Polenta
– Risotto
– Roasted potatoes
– Focaccia or breadsticks
Vegetables:
– Tomatoes – Fresh or sun-dried
– Mushrooms – Sautéed or roasted
– Onions – Caramelized or roasted
– Garlic – Roasted whole bulbs
– Eggplant – Roasted slices
– Squash – Roasted acorn or butternut
Cheeses:
– Fresh mozzarella
– Parmesan
– Pecorino Romano
– Provolone
– Ricotta
– Goat cheese
Herbs and spices:
– Oregano
– Basil
– Parsley
– Rosemary
– Sage
– Bay leaves
– Red pepper flakes
In terms of meal courses, Tuscan seasoned broccoli works nicely as:
– An appetizer or side dish
– Part of an antipasto spread
– An accent to pasta or pizza dishes
– Topping for bruschetta
– Salad topper
– Omelet or frittata filling
With its Tuscan flavors, it fits right in with Italian cuisine. But it also pairs well with many Mediterranean and European-inspired dishes too.
What wine pairs best with Tuscan seasoned broccoli?
When looking for a wine to serve alongside Tuscan seasoned broccoli, you’ll want to pick something that can stand up to the bold seasoning. Here are some excellent wine pairing options:
– Chianti Classico: This medium-bodied Tuscan red has fruity, herbal notes that complement the broccoli’s Italian flavors beautifully. It’s a classic pairing.
– Sangiovese: The principal grape used in Chianti is also produced in wines like Brunello di Montalcino. Its medium body and acidity work well.
– Montepulciano d’Abruzzo: This reasonably priced Italian red has ripe fruit flavors and mild tannins that won’t overpower the broccoli.
– Barbaresco: This Piedmont red made from Nebbiolo has aromas of roses and tar that integrate nicely with the seasoned broccoli.
– Cabernet Sauvignon: Choose a lighter-style Cab since they often have herbaceous notes that align with Tuscan seasoning’s flavors.
– Pinot Noir: Its medium body, fruitiness and savory edges complement the broccoli well when chosen from Italy or California.
– Rosé: A dry Italian rosé from grapes like Sangiovese or Montepulciano make a fine pairing with their red fruit and citrus notes.
– Vermentino: This light, citrusy Tuscan white has enough texture and acidity to contrast the broccoli.
When in doubt, you really can’t go wrong with a decent Italian red, especially a Sangiovese-based wine like a Chianti Classico. The herbal Tuscan seasoning blend and these wines are a match made in heaven.
Nutrition facts and health benefits of Tuscan seasoned broccoli
Here is the nutrition profile of Tuscan seasoned broccoli based on a 1 cup (91g) serving:
| Nutrients | Amount |
|---|---|
| Calories | 31 |
| Fat | 1g |
| Saturated fat | 0g |
| Sodium | 58mg |
| Carbohydrates | 4g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 2g |
Broccoli is one of the most nutritious vegetables, and Tuscan seasoned broccoli retains all the same health benefits:
– Extremely low in calories – Only 31 calories per cup!
– Packed with vitamin C – Contains more than 100% DV of this immune-boosting vitamin.
– Good source of vitamin K and A – Provides these vitamins plus lutein and zeaxanthin antioxidants for eye health.
– Rich in folate – Supplies a day’s worth of folate, a B vitamin that aids new cell production.
– High in fiber – The 2g of fiber per serving supports digestive and heart health.
– Contains potassium – Has more potassium than most other vegetables to regulate fluid balance.
– Loaded with antioxidants – In addition to vitamins, broccoli has other beneficial antioxidants like kaempferol.
Tuscan seasoning adds lots of flavor for negligible calories, allowing you to reap all of broccoli’s nutritious benefits! Roasting broccoli may also boost its content of certain nutrients like vitamin C and carotenoids compared to raw broccoli.
How to select and store fresh broccoli for Tuscan seasoned broccoli
Picking fresh, high-quality broccoli is key to getting the best results when making Tuscan seasoned broccoli. Follow these tips for selecting and storing broccoli:
– Choose heads with tightly packed, uniform florets that are dark green. Avoid yellowing.
– Pick broccoli with sturdy, crisp stems and no slimy spots or moisture.
– For roasting, opt for broccoli crowns or florets rather than whole long stalks which take longer to roast.
– Size does not indicate quality or tenderness. Both small and large heads can be equally tender.
– Check for an aroma reminiscent of cabbage or grass when selecting broccoli. Avoid musty odors.
– Store unwashed broccoli in a perforated plastic bag in the refrigerator crisper drawer.
– Use within 3-5 days for maximum freshness, before florets start to yellow.
– Do not wash broccoli before storing as moisture speeds up spoilage. Wash just before using.
– Cut or peel away tough outer peel of stems before cooking. The inner tender stems can be delicious to eat.
Getting fresh broccoli and using it soon after purchase will mean tender, sweet florets that roast up perfectly crunchy and flavorful. Old or limp broccoli may turn mushy when roasted.
Tips for roasting the best Tuscan seasoned broccoli
Follow these tips for roasting flawless Tuscan seasoned broccoli every time:
– Cut florets to uniform, bite-sized pieces for even cooking. Leave about 1-2 inches of stem attached.
– Toss broccoli with oil before seasoning to evenly coat and distribute spices. Use just enough oil to lightly coat.
– Arrange broccoli in a single layer on the pan so pieces roast instead of steam. Work in batches for crowded pans.
– Roast at 400-425°F to get caramelized, crispy edges. Higher heat encourages browning.
– Stir or flip broccoli halfway through roasting for even doneness. Check tenderness after 15 minutes.
– Roast stems a few minutes longer than florets if needed. Cut thicker stems in half.
– Avoid overcrowding the pan which causes steaming. Leave space between florets for air circulation.
– Season soon before roasting so spices don’t burn. You can also season immediately after roasting.
– Allow broccoli to cool slightly before serving so the spices bloom and the texture firms up.
With a sharp knife, quality broccoli, and the right roasting technique, you’ll be enjoying delicious Tuscan seasoned broccoli in no time.
Conclusion
Tuscan seasoned broccoli is an easy way to transform the nutritious green vegetable into a flavorful side or starter. By tossing broccoli florets with a blend of Italian herbs, spices, and olive oil before roasting, you can infuse them with delicious Mediterranean flavors. The high heat of the oven caramelizes the broccoli, concentrating the Tuscan seasoning and adding texture contrast. This versatile dish pairs wonderfully with Italian cuisine, grilled meats, and seafood. Broccoli roasted this way makes an excellent complement to a full-bodied Italian red wine like a hearty Chianti Classico. So fire up the oven and enjoy Tuscan flavors with this simple, yet incredible broccoli recipe. Buon appetito!