Marinated broccoli treetops
2 hr 17 min
A homemade marinade that doubles as a sauce is the key to this broccoli side dish. The marinade is uses sweet red bell peppers as its main ingredient that’s then enhanced with Dijon mustard and garlic herb seasoning to create a memorable pairing for the blanched broccoli. When choosing the broccoli, look for heads with bright green colors and tightly compacted florets, and avoid any broccoli with yellow flowers. To keep prep even more simple, purchase bags of pre-cut broccoli florets. Be sure to plan ahead though as this dish needs two hours to marinate before it’s ready to serve. After they marinate, arrange the broccoli florets stems up for easy serving and so the tops can soak up as much marinade as possible.
4 cup(s), florets
Sweet red pepper(s)
½ medium, seeded and diced
Garlic herb seasoning
¼ tsp, freshly ground
- In a large pot of boiling water, cook the broccoli until tender-crisp, 1-2 minutes. Drain in a colander and rinse with cold water until cool. Drain, then pat dry with paper towels.
- In a mini food processor, combine the bell pepper, broth, vinegar, oil, mustard, seasoning and pepper. Process until the bell pepper is minced. Pour the dressing into a gallon-size sealable plastic bag and add the broccoli. Seal the bag, squeezing out the air; shake to coat the broccoli. Refrigerate at least 2 hours, turning the bag occasionally.
- To serve, pour the marinade into a serving dish; arrange the broccoli stems-up in the marinade.