There’s something undeniably comforting about a dish that combines vibrant vegetables with rich flavors. Broccoli & Sun-Dried Tomatoes is one of those delightful recipes that make my heart sing. Packed with nutrients, this dish is not only easy to prepare but also versatile enough to serve as a side or a main dish. The combination of fresh broccoli and the intense flavor of sun-dried tomatoes creates a beautiful medley that can elevate any meal. Whether you’re whipping it up for a cozy dinner or a casual lunch, this recipe always hits the spot.

Why It’s My Go-To

This recipe is my go-to for many reasons. First and foremost, it’s incredibly quick to make. With just a handful of ingredients, you can have a delicious and satisfying meal on the table in no time. The sun-dried tomatoes add a savory richness that complements the bright, slightly bitter notes of the broccoli. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. Whether you’re hosting a dinner party or simply enjoying a quiet night in, Broccoli & Sun-Dried Tomatoes will impress!

Shopping List

4 to 5 cups broccoli florets
1/2 cup sun-dried tomatoes (from a jar with olive oil or reconstituted as per package directions), sliced into small pieces
1/2 cup low-fat milk
2 plum tomatoes, coarsely chopped
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1 garlic clove, minced

Equipment at a Glance

Large pot or saucepan – for cooking the broccoli
Cutting board – for chopping the vegetables
Knife – for slicing and dicing
Mixing bowl – for combining ingredients
Stirring spoon – for mixing everything together

From Start to Finish: Broccoli & Sun-Dried Tomatoes

Step 1: Prepare the Broccoli

Start by rinsing your broccoli florets under cold water. Cut them into bite-sized pieces if they are large. This helps them cook evenly and makes them easier to eat.

Step 2: Blanch the Broccoli

In a large pot of salted boiling water, add the broccoli florets. Blanch them for about 2-3 minutes until they are bright green and slightly tender. Drain and immediately immerse them in ice water to stop the cooking process. This keeps the broccoli crisp and vibrant.

Step 3: Sauté the Aromatics

In a large skillet, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn; you want it to be golden and aromatic.

Step 4: Add the Tomatoes

Once the garlic is ready, add the sun-dried tomatoes and chopped plum tomatoes to the skillet. Stir everything together and let it cook for about 3-4 minutes until the tomatoes start to soften and release their juices.

Step 5: Combine Ingredients

Now, add the blanched broccoli to the skillet. Pour in the low-fat milk and season with salt and pepper. Gently stir to combine all the ingredients, allowing the flavors to meld. Cook for an additional 2-3 minutes, just until everything is heated through.

Step 6: Serve and Enjoy

Once everything is well combined and heated, remove from the heat. Serve the Broccoli & Sun-Dried Tomatoes hot as a side dish or over grains like quinoa or brown rice for a complete meal. Enjoy every bite!

Variations for Dietary Needs

For a vegan option, substitute low-fat milk with almond or oat milk.
To make it gluten-free, serve it over gluten-free grains or enjoy it on its own.
Add protein: Toss in some cooked chicken or chickpeas for a heartier dish.
Spice it up: Add red pepper flakes for an extra kick of heat.

Things That Go Wrong

Overcooking the broccoli: Blanch only for 2-3 minutes to keep it crisp and colorful.
Burning the garlic: Watch the garlic closely; it can burn quickly and turn bitter.
Too much liquid: If the dish is too soupy, let it cook a bit longer to reduce the liquid.
Not seasoning enough: Taste as you go; seasoning can make all the difference in flavor.

Store, Freeze & Reheat

To store leftover Broccoli & Sun-Dried Tomatoes, let it cool completely and transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you want to freeze it, place it in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it in a skillet over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between.

Your Questions, Answered

Can I use fresh sun-dried tomatoes instead of jarred ones?

Yes, you can use fresh sun-dried tomatoes, but they will need to be rehydrated first. Soaking them in warm water for about 30 minutes will help soften them before adding them to the dish.

What can I serve this dish with?

Broccoli & Sun-Dried Tomatoes pairs beautifully with grilled chicken, pasta, or even as part of a grain bowl with quinoa or brown rice. It can also be a delicious topping for baked potatoes!

Can I make this dish ahead of time?

Absolutely! You can prepare this dish ahead of time and store it in the fridge. Just reheat it before serving. The flavors can develop even more overnight, making it even tastier!

How do I make this dish spicy?

If you like a bit of heat, add red pepper flakes or a dash of hot sauce while cooking. Another option is to incorporate diced jalapeños or a sprinkle of cayenne for added spice.

Final Thoughts

Broccoli & Sun-Dried Tomatoes is not just a dish; it’s a celebration of flavors and simplicity. With its vibrant colors and rich textures, it’s bound to become a staple in your kitchen. Whether you keep it simple or add your unique twist, this recipe allows for creativity while remaining wholesome and nutritious. So grab your ingredients, roll up your sleeves, and let’s dive into the delicious world of Broccoli & Sun-Dried Tomatoes!