Walnut Broccoli Bake Recipes

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ROASTED BROCCOLI AND WALNUTS



Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

ORECCHIETTE WITH ROASTED BROCCOLI AND WALNUTS



Orecchiette With Roasted Broccoli and Walnuts image

I love roasted vegetables - this is a simple, meatless meal that's easy to throw together on a weeknight. From Real Simple.

Provided by Pinay0618

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces orecchiette (3 cups) or 12 ounces some other short pasta (3 cups)
1 bunch broccoli, cut into small florets (1 1/2 pounds)
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 garlic cloves, chopped
kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated parmesan cheese (1 ounce)

Steps:

  • Heat oven to 400°F
  • Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.
  • Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
  • Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Nutrition Facts : Calories 664, Fat 32.4, SaturatedFat 7.8, Cholesterol 20.8, Sodium 152.4, Carbohydrate 76.7, Fiber 7.7, Sugar 5.3, Protein 20.2

BROCCOLI WALNUT



Broccoli Walnut image

A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by Stella Cadenta at Al Dente Blog, based on a 1973 recipe she found in _Tarrier Fare_ by Peggy Anderson and Ann Marie Doolittle. http://bit.ly/dAW9Ep

Provided by DrGaellon

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs fresh broccoli
1/2 cup butter
4 tablespoons flour
1 1/2 tablespoons chicken stock powder
2 cups whole milk
2/3 cup water
6 tablespoons unsalted butter
1/2 lb bread stuffing mix or 1/2 lb coarsely chopped breadcrumbs
2/3 cup chopped walnuts

Steps:

  • Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.
  • In a saucepan, melt the half cup of butter. Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour. Slowly add milk and stir until thick and smooth. Pour over broccoli.
  • Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400°F for 20 minutes.

Nutrition Facts : Calories 562.6, Fat 31.7, SaturatedFat 15.1, Cholesterol 59.5, Sodium 441.2, Carbohydrate 62.4, Fiber 26.2, Sugar 14.2, Protein 22.4

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