Tired of boring steamed broccoli? Get ready to transform your weeknight side dish game! This recipe unlocks a secret to incredible flavor: a quick sauté before steaming. This simple step caramelizes the broccoli, bringing out its natural sweetness and creating a rich, nutty taste that pairs perfectly with tangy goat cheese, savory sun-dried tomatoes, and a drizzle of balsamic. It’s a sophisticated, satisfying dish that comes together in under 30 minutes. Serve it over your favorite grain for a complete, wholesome meal.
Ingredients
• 2 Tbs pine nuts
• 1½ Tbs vegetable oil
• 2 large heads broccoli, about 1 lb / 450g, cut into small florets
• ¼ cup / 2 oz / 56g crumbled goat cheese
• ¼ cup oil-packed sun-dried tomatoes, drained and sliced
• 2 Tbs balsamic vinegar
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large, dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring often until they are fragrant and lightly golden. Transfer them to a large serving bowl.
2. Return the same skillet to medium-high heat and add the vegetable oil. Add the broccoli florets and sauté for 2 minutes, stirring constantly, until they are coated in oil and begin to brown slightly.
3. Carefully pour ⅓ cup of water into the hot skillet—it will steam immediately. Cover the skillet tightly with a lid and let the broccoli steam for 4 minutes, or until the water has evaporated and the broccoli is tender-crisp.
4. Transfer the cooked broccoli to the serving bowl with the toasted pine nuts. Season generously with salt and pepper to your liking.
5. Gently fold in the crumbled goat cheese and sliced sun-dried tomatoes. Drizzle with balsamic vinegar, toss one last time, and serve immediately.
Nutritional Information
• (per serving)
• Calories: 115
• Protein: 5 g
• Total Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 7 g
• Cholesterol: 4 mg
• Sodium: 74 mg
• Fiber: 3 g
• Sugar: 0 g
Pro Tips
• Not a fan of goat cheese? Crumbled feta or shaved Parmesan make excellent substitutes.
• For a heartier main course, toss in a can of drained and rinsed chickpeas or some crispy baked tofu along with the broccoli.
• Cut your broccoli florets and slice the sun-dried tomatoes ahead of time to make this dish come together in under 15 minutes.
• For a deeper flavor, use a high-quality aged balsamic vinegar or a thick balsamic glaze.
FAQ
Q: How can I make this broccoli recipe vegan
A: To make this recipe vegan, simply substitute the goat cheese with a plant-based alternative. A high-quality vegan feta or a sprinkle of nutritional yeast would work wonderfully.
Q: Can I add more protein to make this a main course
A: Absolutely! This dish is easily transformed into a hearty vegetarian main. As suggested in our pro tips, toss in a can of drained and rinsed chickpeas or some crispy baked tofu for a substantial protein boost. Serving it over a protein-rich grain like quinoa also works well.
Q: What can I use instead of pine nuts for a nut-free option
A: For a delicious nut-free alternative, you can use toasted sunflower seeds or pumpkin seeds (pepitas). They will provide a similar crunchy texture and nutty flavor without the nuts.
Q: How should I store leftover broccoli with goat cheese
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The goat cheese may soften slightly upon reheating, but the flavors will still be delicious. You can enjoy it cold or gently reheated in a skillet or microwave.
