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Buttery Broccoli Medley

Yield Makes 6 to 8 servings


  • 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

How to Make It

  1. Cut broccoli into florets, reserving stems for another use.

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

  3. 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.

  4. 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.