No More Boring Broccoli

We eat a ton of vegetables as well as a very wide variety of vegetables. And I like to prepare them in many different ways. One of the vegetables we eat frequently is broccoli. Broccoli is a very nutritious and much loved vegetable, but sometimes, if it is always cooked the same way, time after time, let’s face it, it gets … boring. That being said, this can apply to anything if there is never any change. We all need to shake things up a bit, get the juices flowing once again and bring new life to things.

I came up with a new way to prepare broccoli that is colorful and tasty and gives it a whole new twist. It’s herb crusted broccoli.

Herb Crusted Broccoli

1 1/2 lbs of broccoli florets

4 TBSP chopped pecans

1/2 tsp marjoram

1/2 tsp thyme

1/4 cup chopped red onion

1/4 chopped bell pepper, any color

1 TBSP garlic

2 TBSP olive oil

1 TBSP lemon olive oil, optional

1 TBSP lemon balsamic vinegar, optional

coarse salt and fresh ground black pepper to taste

Get a large skillet very hot and add the oils. Then add all the vegetables, and seasonings and saute for about 5 minutes. Add the chopped pecans and cook for about 3-4 more minutes, or until the pecans are toasted. Add the lemon balsamic vinegar right at the end. Top with the chopped parsley. You can also add breadcrumbs to the mix as well. I didn’t have any at the time, so needless to say, there are no breadcrumbs in my dish, this time.

Serve it up next to your favorite main dish and enjoy. It’s bright, colorful and full of flavor. It’s broccoli that’s all dressed up for a party.

Add as much color and texture to your vegetables and salads as you like. It’s all good. The more colors and textures, the healthier and more nutritious they will be.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

9 thoughts on “No More Boring Broccoli”

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