Grilled Mustard Broccoli Recipes

GRILLED MUSTARD BROCCOLI

Grilled Mustard Broccoli image

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

Categories Broccoli Mustard Bon Appétit Yogurt Spice Grill Indiana Grill/Barbecue Side Summer

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 small heads of broccoli (about 1 1/2 pounds)
Kosher salt
1/2 cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1 tablespoon whole grain mustard
11/2 teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)

Steps:

Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Transfer to a platter.

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Roasted Broccoli With Vinegar-Mustard Glaze image

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

Steps:

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

EASY GRILLED BROCCOLI

Easy Grilled Broccoli image

A simple recipe for grilled broccoli with a hint of spice if you choose. This is the prefect side dish you can throw on the grill after you pull the meat up to rest.

Provided by Soup Loving Nicole

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Broccoli, raw
1 ½ tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 7.6 g, Fat 5.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 328.3 mg, Sugar 1.9 g

GRILLED BROCCOLI

Grilled Broccoli image

I started using this grilled broccoli recipe in 1987 when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. -Alice Nulle, Woodstock, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 cups fresh broccoli spears
2 tablespoons plus 1-1/2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
Optional: Grilled lemon slices and red pepper flakes

Steps:

Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

Nutrition Facts : Calories 107 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 304mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

STIR-FRIED BROCCOLI WITH MUSTARD GLAZE

Stir-Fried Broccoli with Mustard Glaze image

A quick and easy stir-fry side dish features a sweet, spicy sauce.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1 tablespoon stone-ground mustard
1 tablespoon vegetable oil
4 cups broccoli flowerets (1 pound)
3 tablespoons water
1 tablespoon water

Steps:

Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Add butter mixture and 1 tablespoon water; toss until broccoli is coated.

Nutrition Facts : Calories 95, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg

LEMONY GRILLED BROCCOLI

Lemony Grilled Broccoli image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 0

Ingredients

Steps:

Trim 1 bunch broccoli; peel the stems and quarter the bunch lengthwise. Toss with olive oil; season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side. Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon each grated pecorino and water and 1 teaspoon dijon mustard; season with salt and pepper and drizzle over the broccoli. Top with shaved pecorino.

HONEY MUSTARD BROCCOLI

Honey Mustard Broccoli image

What a twist to liven up broccoli!

Provided by Peggy Oliver

Categories Side Dish Vegetables Broccoli

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

nonstick aluminum foil
2 tablespoons honey mustard
2 tablespoons olive oil
½ teaspoon salt
2 large heads broccoli, cut into small florets

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 14.8 g, Cholesterol 0.2 mg, Fat 8 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 410 mg, Sugar 5.4 g

BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL

Broccoli Gratin with Mustard-Cheese Streusel image

Categories Cheese Mustard Vegetable Side Bake Sauté Thanksgiving Parmesan Broccoli Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

4 tablespoons (1/2 stick) butter
1/3 cup minced onion
2 large garlic cloves, minced
1/2 teaspoon dry mustard
4 tablespoons Dijon mustard
2 1/2 cups fresh breadcrumbs made from crustless sourdough bread
1 cup (packed) grated Parmesan cheese (about 3 ounces)
12 to 13 cups broccoli florets (from about 3 pounds broccoli crowns)
1/2 cup whipping cream

Steps:

Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

BROCCOLI WITH MUSTARD SAUCE

Broccoli with Mustard Sauce image

"Broccoli is among the vegetables that we are able to grow well, so we eat a lot of it," shares Elizabeth Schuk of Tatlayoko, British Columbia. "Tossing it with this tangy sauce is one of the fun ways I serve it," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 tablespoons water, divided
1 tablespoon butter, melted
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 pound fresh broccoli, cut into florets (4 cups)
1 tablespoon canola oil

Steps:

In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

Nutrition Facts : Calories 83 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI WITH MUSTARD BUTTER

Broccoli with Mustard Butter image

This is one of the easiest side dishes I know. Plus it's quick to throw together and also inexpensive. The mustard butter would also be very good on a lot of other vegetables-carrots, potatoes, asparagus, cauliflower, etc.

Provided by Normaone

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons Dijon mustard
1/4 cup butter, room temperature
2 1/2 lbs broccoli, cut into florets

Steps:

In a small bowl mix mustard and butter, set a side.
Can be made ahead and refrigerated, covered.
Bring to room temperature before proceeding.
Steam broccoli until crisp tender and transfer to a large bowl.
Add mustard butter and toss until melted and broccoli is well coated.
Season with Salt and pepper.
Serve.

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2017-05-16 Preparation. Step 1. Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-thick planks. Break up heads …
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Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
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