Marry Me Broccoli
Lightly charred broccoli florets cooked in a creamy and flavorful sundried tomato “marry me” sauce.
This Marry Me Broccoli recipe I found on Eating Well is quick and easy enough for a weeknight meal but fancy enough to serve to dinner guests. I loved the combination of charred broccoli with the tangy bits of sundried tomatoes swimming in a tasty creamy sauce and topped with lots of freshly grated parmesan and fresh basil. This easy broccoli side dish recipe took minutes to prepare and paired nicely with flank steak and garlic rice.
Marry Me Broccoli
Ingredients:
- 1/3 cup drained sun-dried tomatoes in oil, chopped, + 2 tbsp oil from jar, divided
- 4 cups broccoli florets, divided
- ¼ small yellow onion, diced
- 1 clove of garlic, minced
- ½ tsp Italian seasoning
- ¼ tsp paprika
- Pinch of crushed red pepper, to taste
- Sea salt and freshly cracked black pepper, to taste
- ½ cup + 2 tbsp broth (vegetable or chicken)
- 2 tbsp heavy cream
- 1 ½ tbsp fresh basil, chopped, divided
- 2 tbsp Parmesan cheese, grated, plus more for garnish & serving
How to Make Marry Me Broccoli
Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat.
Add 4 cups of broccoli florets in an even layer; cook, undisturbed, until browned, about 3 minutes.
Stir and cook, stirring occasionally, 2-3 minutes. Transfer to a plate.
Add the remaining tablespoon of sun-dried tomato oil to the same large skillet over medium-high heat.
Add the onion and cook, stirring often for 3 minutes, until softened.
Add the chopped sun-dried tomatoes, garlic, Italian seasonings, paprika, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
Add the broth, heavy cream, 2 tablespoons of parmesan, and 1 tablespoon of chopped basil. Season with sea salt and freshly cracked pepper, to taste; mix well.
Add the broccoli back to the large skillet, toss to coat evenly, reduce heat to medium, and cook for 2-3 minutes or until the broccoli is crisp-tender and the sauce has thickened.
Pour into a serving bowl and serve with remaining chopped basil and freshly grated parmesan on top. Enjoy.
Equipment
Ingredients
- ⅓ cup drained sun-dried tomatoes in oil chopped, + 2 tbsp oil from jar, divided
- 4 cups broccoli florets divided
- ¼ small yellow onion diced
- 1 clove of garlic minced
- ½ tsp Italian seasoning
- ¼ tsp paprika
- Pinch of crushed red pepper to taste
- Sea salt and freshly cracked black pepper to taste
- ½ cup + 2 tbsp broth vegetable or chicken
- 2 tbsp heavy cream
- 1½ tbsp fresh basil chopped, divided
- 2 tbsp Parmesan cheese grated, plus more for garnish
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium-high heat.
- Add 4 cups of broccoli florets in an even layer; cook, undisturbed, until browned, about 3 minutes.
- Stir and cook, stirring occasionally, 2-3 minutes. Transfer to a plate.
- Add the remaining tablespoon of sun-dried tomato oil to the same large skillet over medium-high heat.
- Add the onion and cook, stirring often for 3 minutes, until softened.
- Add the chopped sun-dried tomatoes, garlic, Italian seasonings, paprika, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
- Add the broth, heavy cream, 2 tablespoons of parmesan, and 1 tablespoon of chopped basil. Season with sea salt and freshly cracked pepper, to taste; mix well.
- Add the broccoli back to the large skillet, toss to coat evenly, reduce heat to medium, and cook for 2-3 minutes or until the broccoli is crisp-tender and the sauce has thickened.
- Pour into a serving bowl and serve with remaining chopped basil and freshly grated parmesan on top. Enjoy.
my husband would probably divorce me if I forced him to eat broccoli…lol..I can’t eat them either, my stomach hates them to the gut.
Good looking dish and I like the flavors in it. You can’t have too many broccoli recipes.