Buttery Broccoli Medley

Southern Living
Makes 6 to 8 servings


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1 pound fresh broccoli
1 head fresh cauliflower, broken into florets
1/3 cup butter or margarine
1 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 green onions, chopped


Cut broccoli into florets, reserving stems for another use.

Arrange cauliflower and broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender.

Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and sauté 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and pepper; sprinkle with onions.

Note: To make ahead, spoon broccoli mixture into a greased 11- x 7-inch baking dish (do not sprinkle with onions); cover and chill. Bake, covered, at 350° for 20 minutes or until heated. Sprinkle with onions before serving.

Created date

November 2003