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Uptown Broccoli

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Pillsbury Kitchens
Updated Jan 12, 2011
Bake-Off® Contest 38, 1998
Marge Walker
Santa Claus, Indiana
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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.

Uptown Broccoli

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

Instructions

  • Step 
    1
    Cook broccoli as directed on package. Drain; keep warm.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    To serve, arrange broccoli spears on serving platter. Top with pine nuts and bell pepper. Spoon sauce over top. Garnish with cheese.

Nutrition

370 Calories
34g Total Fat
5g Protein
10g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
370
Calories from Fat
310
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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