Tonight's broccoli was easy enough, especially using broccoli crowns right from the supermarket. And the color was good - very good in fact.

But two things turned me off. Make that three.

First, the flavor was bland, like broccoli crying out to be unleashed, even with plenty of salt and pepper. And the balsamic vinegar added nothing.

Second, the broccoli was decidedly chewy, not to my liking.

Third, the house smells terrible, like burned broccoli!

PAN-ROASTED BROCCOLI
Active time: 5 minutes plus occasional stirring
Time to table: 20 minutes
Serves 4

1 teaspoon olive oil
Butter-flavored cooking spray
1 pound broccoli florets, cut in halves or quarters for quicker cooking and easier serving
1 tablespoon balsamic vinegar
Salt & pepper

Heat large, deep skillet over MEDIUM HIGH. Add oil and cooking spray, let these heat up while cutting the broccoli. Turn the broccoli over a few times with a spatula to distribute the oil. Roast the broccoli for 8 - 12 minutes, stirring often, until the broccoli is lightly browned and crisp tender. Remove from the heat. Add balsamic vinegar. Season to taste with salt and pepper.

NUTRITION ESTIMATE
Per Serving: 40 Cal (27% from Fat, 26% from Protein, 47% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 6 g Carb; 3 g Fiber; 64 mg Calcium; 1 mg Iron; 617 mg Sodium; 0 mg Cholesterol, Weight Watchers 0 points

SOURCE
Weight Watchers 5 Ingredients 15 Minutes Cookbook (on sale at supermarkets through June 21, this is the first of several recipes from this cookbook that hasn't met the taste test)