Dijon Thyme Broccoli with Pine Nuts
Elevate your side dish game with this vibrant and flavorful Dijon Thyme Broccoli with Pine Nuts. Tender broccoli florets are gently blanched to preserve their crispness and vibrant color, then tossed in a velvety Dijon mustard and fresh thyme dressing, accented with the bright zing of freshly squeezed lemon juice. Toasted pine nuts lend a delightful crunch and nutty depth to this dish, perfect for any occasion. With its quick prep time and simple ingredients like shallots and olive oil, this recipe effortlessly balances sophistication and ease, making it an ideal choice for weeknight dinners or elegant holiday spreads. Serve it warm or at room temperature for a versatile, nutrient-packed side that will leave everyone asking for seconds. Keywords: Dijon Thyme Broccoli, broccoli side dish recipe, easy vegetable side, Dijon mustard dressing, toasted pine nuts recipe.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 1.5 tablespoons Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 3 tablespoons pine nuts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons water
Instructions
Toast the pine nuts: Heat a dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, shaking the pan occasionally until they are golden and fragrant. Remove and set aside.
Prepare the broccoli: Bring a large pot of water to a boil and add a pinch of salt. Add the broccoli florets and blanch them for 2 minutes until bright green and slightly tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. After a minute, drain and pat dry.
Cook the shallot: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened and translucent.
Make the Dijon-thyme dressing: To the skillet with the shallots, reduce the heat to low and stir in the Dijon mustard, fresh thyme, lemon juice, and water. Mix well and let the mixture warm for 1-2 minutes. Season with salt and black pepper.
Add the broccoli: Increase the heat to medium and toss the blanched broccoli florets into the skillet with the dressing. Stir well to coat evenly, cooking for an additional 2-3 minutes until warmed through.
Add final touches: Drizzle the remaining 1 tablespoon of olive oil over the broccoli, and taste to adjust seasoning if needed.
Serve: Transfer the dressed broccoli to a serving dish and sprinkle the toasted pine nuts over the top. Serve warm or at room temperature.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 10.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 270 mg | 6% | |
*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.
