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Steamed Broccoli Florets Recipe
Steamed Broccoli Florets Recipe photo by Taste of Home

Steamed Broccoli Florets Recipe

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Steamed Broccoli Florets, with a tart mustard vinaigrette, is a delightful fast-to-fix recipe from field editor Peggy Van Arsdale of Crosswicks, New Jersey. "My Aunt Marion was a wonderful cook. I have many recipes from her, including this one," Peggy pens.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 1/2 teaspoon prepared mustard
  • Dash each salt, pepper and ground mustard
  • 1 pound fresh broccoli florets

Nutritional Facts

1 serving (1 cup) equals 95 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 50 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a small bowl, whisk the sugar, vinegar, oil, water, prepared mustard, salt, pepper and ground mustard. Set aside.
  2. Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Whisk dressing; drizzle over broccoli and toss to coat. Yield: 6 servings.
Originally published as Steamed Broccoli Florets in Taste of Home February/March 2004, p13

Nutritional Facts

1 serving (1 cup) equals 95 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 50 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Steamed Broccoli Florets

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Jun. 14, 2015

"Excellent easy side dish. A great way to give a different flavor to steamed broccoli."

MY REVIEW
Reviewed Oct. 4, 2014

"Love it!"

MY REVIEW
Reviewed Aug. 9, 2013

"YUM! I used my Oster food steamer and steamed the florets for 10 minutes or so, then tossed everything together in a bowl.

~ Theresa"

MY REVIEW
Reviewed May. 12, 2013

"Everyone in our group of four loved it!"

MY REVIEW
Reviewed Feb. 13, 2012

"This recipe is so easy! And delicious!"

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