This colorful side dish from Health Magazine is as beautiful as it is tasty. The nutrients and vitamins that come from the broccoli and sun dried tomatoes makes this a healthy side dish option for any holiday dinner.
Broccoli with Sun Dried Tomatoes and Pine Nuts
From Health magazine, May 2011
- 1 Head Broccoli
- 3 Tbsp Balsamic vinegar
- 1 Garlic clove (Finely chopped)
- 3 Tbsp Extra virgin olive oil
- 1/2 Tsp Kosher salt and freshly ground black pepper
- 2 Tbsp Sliced sun dried tomatoes
- 1 Tbsp Pine nuts (Toasted)
- 1/4 Tsp salt
- 1/4 Tsp fresh ground pepper
- 1 Tsp Champagne vinegar
- Cut broccoli into 1 1/2 inch florets. Peel stems and cut in half lengthwise and cut into 1/2 inch thick slices on the diagonal.
- Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, whisking well.
- Add 1/2 tsp salt to a pot of boiling water. Add broccoli stems to the pot and cook for 2 minutes. Add broccoli florets to the pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun dried tomatoes, pine nut, and balsamic mixture; toss well.
- Sprinkle 1/4 teaspoon each of salt and pepper on broccoli mixture; drizzle with Champagne vinegar.