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Lemon-Scented Broccoli

 Lemon-Scented Broccoli
“If you do not like broccoli, you might change your mind after tasting this festive dish,“ predicts Wills Point, Texas field editor Dorothy Pritchett. It is simple yet elegant with a delightful lemon sauce.
6 ServingsPrep/Total Time: 25 min.


  • 1/4 cup coarsely chopped pecans
  • 1-1/2 teaspoons butter
  • 1 medium bunch broccoli, trimmed and cut into spears
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 3 to 4 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon pepper


  • In a small skillet, saute pecans in butter until golden brown; set
  • aside. Place broccoli in a large saucepan; add 1 in. of water. Bring
  • to a boil. Reduce heat; cover and cook for 5-8 minutes or until
  • crisp-tender.
  • Meanwhile, in a small saucepan, combine the sugar, cornstarch, broth
  • and lemon juice until smooth. Cook and stir over medium heat for 1
  • minute or until thickened. Remove from the heat; stir in the lemon
  • peel and pepper. Drain broccoli and place in a serving bowl; top
  • with lemon sauce and pecans. Yield: 6 servings.
Nutritional Facts: 1 cup (prepared with reduced-fat butter and reduced-sodium broth) equals 82 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 85 mg sodium, 10 g carbohydrate, 4 g fiber,

2 of 2

Lemon-Scented Broccoli (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.