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  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 6

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. MORE+ LESS-

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

Ingredients

2
pkg (9 oz each) 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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/6 of Recipe
Calories
370
Calories from Fat
310
% Daily Value
Total Fat
34g
52%
Saturated Fat
6g
30%
Cholesterol
5mg
2%
Sodium
400mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 1 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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