Bake-Off® Contest 38, 1998
Santa Claus, Indiana

Uptown Broccoli

Looking for a way to serve broccoli with dinner? Then check out this great recipe packed with pine nuts, bell pepper, horseradish and more flavorful ingredients that give you a distinctive side dish.

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  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 6
 

Ingredients

2
pkg (9 oz each) Green Giant™ frozen broccoli spears
1
to 2 tablespoons olive or vegetable oil
1/4
to 1/2 cup pine nuts
1
medium yellow or red bell pepper, cut into thin strips
1
cup purchased ranch salad dressing
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon prepared horseradish
1
teaspoon honey
1/4
teaspoon garlic powder
Shredded fresh Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook broccoli as directed on package. Drain; keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium heat until hot. Add pine nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden brown and bell pepper is crisp-tender. Drain; cover to keep warm.
  • 3 In small saucepan, combine salad dressing, dill, horseradish, honey and garlic powder; mix well. Cook over medium heat for 2 minutes or until thoroughly heated, stirring constantly. DO NOT BOIL.
  • 4 To serve, arrange broccoli spears on serving platter. Top with pine nuts and bell pepper. Spoon sauce over top. Garnish with cheese.
  • 1 Cook broccoli as directed on package. Drain; keep warm.
  • 2 Meanwhile, heat oil in large skillet over medium heat until hot. Add pine nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden brown and bell pepper is crisp-tender. Drain; cover to keep warm.
  • 3 In small saucepan, combine salad dressing, dill, horseradish, honey and garlic powder; mix well. Cook over medium heat for 2 minutes or until thoroughly heated, stirring constantly. DO NOT BOIL.
  • 4 To serve, arrange broccoli spears on serving platter. Top with pine nuts and bell pepper. Spoon sauce over top. Garnish with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
370
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
6g,
6%
),
Cholesterol
5mg
5%;
Sodium
400mg
400%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
60%;
Calcium
4%;
Iron
8%;
Exchanges:
1/2 Starch; 1 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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