Zesty Lemon Broccoli Recipe

Zesty Lemon Broccoli RecipePhoto by: Taste of Home Zesty Lemon Broccoli Recipe Rating 5

“I invented this recipe when I began changing my eating habits to incorporate more vegetables into my diet. This broccoli tastes so decadent, you won’t know it’s healthy.” —Brooke Szczepanski, Gloucester, Virginia

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Zesty Lemon Broccoli Recipe
  • Prep/Total Time: 15 min.
  • Yield: 4 Servings
10 5 15

Ingredients

  • 4 cups fresh broccoli florets
  • 1 tablespoon butter, melted
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup pine nuts, toasted

Directions

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
  • Meanwhile, in a large bowl, combine the butter, lemon peel, juice, garlic, mustard, salt and pepper. Add broccoli and pine nuts; toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 97 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 202 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Zesty Lemon Broccoli in Simple & Delicious February/March 2011, p35

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Reviews for Zesty Lemon Broccoli (2)

Zesty Lemon Broccoli Recipe

Zesty Lemon Broccoli

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Feb. 19, 2012 by lurky27

One of the best vegetable side dishes we've ever made! We used extra pine nuts. Steamed florets in our Oster Food Steamer for 10 minutes.

~ Theresa


Reviewed on Feb. 18, 2011 by badkitty

Great recipe! I left out the pine nuts and followed the rest of the recipe. I like using the lemon because it gives so much great flavor without having to use alot of butter. My 8 yr. old son proclaimed it "the best broccoli ever!" lol. Will use this easy recipe often. Served it with roasted pork tenderloin, buttermilk mashed potatoes and cresent rolls. Thanks for the recipe!

 
 
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