Broiling has become a favorite cooking technique for cooking vegetables.
Not only does it require less hands-on work than sautéing on the stove top, but vegetables develop a nice char under the broiler. This translates into a savory side dish.
Broiling is direct, hot, radiant heat on just one side of what you’re cooking.
Look at broiling as upside down grilling. With broiling the heat source is from above, where as grilling, the heat source is below.
Safety When Broiling
Here are a few safety tips to always follow when using your ovens broiler.
- Preheat your broiler for 3-4 minutes before you start broiling the food.
- Do not use the broiler for more than 15 minutes, as it gets way too hot. Foods that take a long time to cook through should be pre-baked.
- Do not leave food in the broiler unattended. Food can go from golden-brown to completely burned in a matter of seconds.
- Do not use any glass or nonstick cookware. Glass, even Pyrex, can easily shatter. With nonstick cookware, you run the risk of dangerous fumes when it gets as hot as the broiler.
- Never use parchment paper when broiling (could catch fire). Better to use aluminum foiling.
- Use oven mitts to remove the pan. Moreover, when it comes out of the oven, drape the handle or side of the pan with a towel – this is a universal chef’s signal for hot pan, be careful.
Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce
This recipe is for two servings. Adjust recipe ingredients accordingly for more servings.
½ lb fresh green beans
4 plum tomatoes
2/3 cup sour cream
1 teaspoon garlic clove, finely grated
3 tablespoon olive oil, divided
1/2 teaspoon each of salt and black pepper
Preheat broiler with a rack in the top position. Cut tomatoes into 1-inch pieces. Trim ends from green beans.
On a rimmed baking sheet, toss green beans and tomatoes with 2 tablespoons oil and ½ teaspoon each of salt and pepper.
Broil until beans are tender, and tomatoes are charred in spots, tossing halfway through cooking time, 7–10 minutes total (watch closely).
Make Garlic Sour Cream Sauce
Finely grate 1 teaspoon garlic. In a small bowl, mix sour cream with 1 tablespoon olive oil (more if needed). Add grated garlic and a pinch each of salt and pepper. Stir to combine. Set aside.
If sauce is too thick, drizzle in some whole fat milk to thin out.
When vegetables are done remove from heat. Spoon vegetables to a serving bowl.
Drizzle garlic sour cream sauce over broiled vegetables and toss until vegetables are well coat.
Plate as a side dish with your favorite protein.
More Deliciously Yummy Side Dishes From Cook Plate & Fork.
- Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce
- Corn Salad with Queso Fresco
- Crisp Gnocchi with Brussels Sprouts & Brown Butter
More Deliciously Yummy Recipes