Broccoli and Pearl Onions with a Sherry Glaze
Elevate your weeknight side dish game with this irresistible recipe for Broccoli and Pearl Onions with a Sherry Glaze. Tender-crisp broccoli florets and caramelized pearl onions are coated in a luscious, tangy-sweet glaze made from sherry vinegar, honey, and a hint of soy sauce. The combination of vibrant vegetables and the umami-rich glaze creates a perfectly balanced dish that’s as versatile as it is delicious. With just 10 minutes of prep and 20 minutes of cooking time, this recipe is ideal for busy nights yet elegant enough for special occasions. Pair it with roasted meats, grilled fish, or even enjoy it as a light vegetarian main course. Easy, flavorful, and packed with wholesome ingredients, this vegetable medley is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups pearl onions (frozen or fresh, peeled)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 teaspoon low-sodium soy sauce
- 2 garlic cloves, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 cup water
Instructions
Trim the broccoli into bite-sized florets and peel the pearl onions if using fresh. Set aside.
In a large skillet or sauté pan, heat olive oil and butter over medium heat until the butter is melted and begins to foam.
Add the pearl onions to the pan and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and slightly caramelized.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the broccoli florets to the pan and toss them with the onions. Pour in the water and cover the pan with a lid. Steam the broccoli for 4-5 minutes until it becomes bright green and tender but still slightly crisp.
In a small bowl, whisk together the sherry vinegar, honey, soy sauce, salt, and black pepper.
Remove the lid from the pan, then pour the sherry glaze over the vegetables. Toss everything to coat evenly.
Cook for an additional 2-3 minutes, allowing the glaze to thicken and cling to the vegetables.
Remove from heat and serve immediately as a side dish, garnished with additional freshly ground black pepper if desired.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 43.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
