Broccoli and peppers in nutty-flavored browned butter and balsamic vinegar give this colorful dish an appealing flavor.
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1/4 cup Land O Lakes® Butter
2 tablespoons coarsely chopped shallots or onion
2 teaspoons finely chopped fresh garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
7 cups broccoli florets
1 medium (1 cup) red bell pepper, cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
2 tablespoons toasted sesame seeds, if desired
Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden brown. (Butter will get foamy and bubble. Remove from heat; stir in shallots, garlic and vinegar. Set aside.
Place all remaining ingredients except water and sesame seed in 12-inch deep skillet. Cook over medium-high heat, stirring occasionally, 3 minutes. Add water; reduce heat to medium. Cover; continue cooking 4-6 minutes or until broccoli is crisply tender. Remove from heat.
Stir browned butter mixture into broccoli. Sprinkle with toasted sesame seed, if desired.
Toasted sesame seeds can be found in the ethnic (Asian) aisle of the supermarket. To toast your own, place seeds in shallow baking pan. Bake at 350°F, 6-8 minutes or until lightly browned.
Explore reviews fromour online community
I thought for a vegetable dish this one was a bit involved. I didn't think that the recipe had any sort of "nutty" flavor from the browned butter, a product that I have worked with in the past. In the future I would skip this and opt for a simpler stir fry.
This dish was wonderful, very flavorful, my family really enjoyed the taste of the browned butter.
Looks beautiful among all the bland-looking dishes usually served on Thanksgiving, and more important, tastes wonderful too. The butter-and-balsamic combo is knockout!
Browning the butter brings out the flavor. Try it in one of these recipes.