QUICK BROCCOLI SIDE DISH
Italian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
QUICK BROCCOLI IN VINAIGRETTE
Quick broccoli in vinaigrette is a fast, easy way to serve a tasty veggie side dish! Enjoy steamed broccoli, drizzled with a tangy balsamic dressing.
Provided by JB @ The Grateful Girl Cooks!
Categories Side Dish Vegetable Dish
Time 15m
Number Of Ingredients 7
Steps:
- To make vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend ingredients together, until completely blended. Set vinaigrette aside while you steam broccoli.
- Trim the leaves, and cut off really tough ends of the broccoli. Give broccoli a quick rinse, then cut into spears. Place broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.
- Immediately transfer the steamed broccoli out of steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it. Sprinkle with sesame seeds, if using. Serve hot, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 55 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 3 g
BROCCOLI VINAIGRETTE
Use this vinaigrette to prepare chef Stephanie Izard's Grilled Broccoli Over Blue Cheese Dressing.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.
BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
BROCCOLI WITH CHEDDAR VINAIGRETTE
Make and share this Broccoli with Cheddar Vinaigrette recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Blend all but broccoli in a blender or food processer with salt and pepper to taste until smooth.
- Cook broccoli in 1 inch boiling water 4 to 5 minutes.
- Drain broccoli well and serve with vinaigrette.
Nutrition Facts : Calories 212.2, Fat 16.5, SaturatedFat 6.9, Cholesterol 29.7, Sodium 220.6, Carbohydrate 7.9, Fiber 3, Sugar 2.1, Protein 10.2
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE
Provided by Mark Bittman
Categories Blender Side Roast Vegetarian High Fiber Low Sodium Vinegar Raisin Broccoli Winter Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.
- Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
- Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
STEAMED BROCCOLI
Lightly steamed broccoli retains more nutrients than boiled. Serve it with a simple vinaigrette for a quick, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 2
Steps:
- Discard bottom 3 inches of stalk. Peel away any fibrous skin, cut heads into large florets, and place in a steamer basket set inside a pot with 2 inches boiling water. Steam, covered, until crisp-tender, 5 to 7 minutes. Serve with Dijon vinaigrette, if desired.
DIJON VINAIGRETTE FOR STEAMED BROCCOLI
Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.
BROCCOLI WITH CHEDDAR VINAIGRETTE
Categories Cheese Vegetable Side Quick & Easy High Fiber Broccoli Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.
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- Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
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- Preheat oven to 425°F. Toss together broccoli florets, olive oil, garlic, salt, and crushed red pepper on a large rimmed baking sheet; spread in a single layer. Roast in preheated oven until broccoli is tender and edges are browned, about 20 minutes.
- While broccoli roasts, heat 1 tablespoon oil in a medium skillet over medium. Add onion, and cook, stirring often, until onion is tender and beginning to brown, about 15 minutes. Stir in sliced broccoli stems and garlic, and cook, stirring occasionally, until broccoli is tender, about 8 minutes. Transfer stem mixture to a blender, and add vinegar, 1 tablespoon water, Dijon, salt, pepper, and remaining 1/3 cup oil. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high speed until smooth, about 1 minute.
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