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Crisply tender broccoli florets and stems are bathed in butter and fresh rosemary. Serve this delectable dish as a side or toss with pasta as a main dish.
Cut broccoli into florets. Peel stems and slice crosswise into 1/2-inch pieces.
Bring large pot of water to a boil. Add broccoli and cook, uncovered, until just tender, about 6 minutes. Drain well in colander. Transfer to serving bowl.
In small saucepan, melt butter over medium-high heat until it starts to brown. Immediately add chopped rosemary and 1 teaspoon salt, swirling pan to blend. Pour hot butter mixture over broccoli. Season with freshly ground pepper to taste. Toss to combine. Garnish with fresh rosemary sprigs and serve hot.
- Calories 101
- Carbohydrate Content 5 g
- Cholesterol Content 23 mg
- Fat Content 9 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 5 g
- Sodium Content 558 mg
- Sugar Content 0 g