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.

  • 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
  • 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.
  • 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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