Lemon Burst Broccoli Recipe

4.5 2 2
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Lemon Burst Broccoli Recipe

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4.5 2 2
Publisher Photo
This lemon dressing is great on any vegetable, especially broccoli.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3/4 cup lemon juice
  • 3/4 cup vegetable oil
  • 3 tablespoons sugar
  • 3 tablespoons finely chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon paprika
  • 6 pounds fresh broccoli, cut into florets

Directions

In a jar with a tight-fitting lid, combine the lemon juice, oil, sugar, onion, garlic, salt and paprika; shake well. Refrigerate for at least 1 hour.
Place broccoli in a steamer basket over 1 in. on boiling water in a large kettle or Dutch oven. Cover and steam for 8-10 minutes or until crisp-tender. Transfer broccoli to a serving dish. Shake lemon dressing and pour over broccoli; toss to coat. Yield: 24 servings.
Originally published as Lemon Burst Broccoli in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p226

Nutritional Facts

3/4 cup: 101 calories, 7g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein.

  • 3/4 cup lemon juice
  • 3/4 cup vegetable oil
  • 3 tablespoons sugar
  • 3 tablespoons finely chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon paprika
  • 6 pounds fresh broccoli, cut into florets
  1. In a jar with a tight-fitting lid, combine the lemon juice, oil, sugar, onion, garlic, salt and paprika; shake well. Refrigerate for at least 1 hour.
  2. Place broccoli in a steamer basket over 1 in. on boiling water in a large kettle or Dutch oven. Cover and steam for 8-10 minutes or until crisp-tender. Transfer broccoli to a serving dish. Shake lemon dressing and pour over broccoli; toss to coat. Yield: 24 servings.
Originally published as Lemon Burst Broccoli in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p226

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LisaRollins User ID: 3909094 148310
Reviewed Dec. 17, 2013

"This was an excellent recipe. I made it for our Xmas party and used olive oil since our minister had bypass surgery. If using olive oil, just refrigerate about an hour before you leave. I opened the fridge and shook it a bit so it wouldn't set/become more jello like in the fridge. Then I added it, tossed it and took to the party. It's great because you don't have to reheat it-it tastes wonderful at room temperature."

MY REVIEW
jomontana User ID: 5348180 155105
Reviewed Aug. 14, 2010

"Very quick and easy recipe to make as a side dish."

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