Grilled Mustard Broccoli Recipes

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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

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

LEMONY GRILLED BROCCOLI



Lemony Grilled Broccoli image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

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.

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

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.

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