Broccoli with Maple and Pepitas

Maple syrup and red wine vinegar are the perfect sweet and tangy partners in the dressing for this broccoli side dish. Top with pepitas for crunch.

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  • Makes: 4 servings
  • Serving Size: 2/3 cup
  • Start to Finish: 25 mins

Broccoli with Maple and Pepitas

Directions

  1. In a large nonstick skillet bring the water to boiling over medium-high heat. Reduce heat to medium. Add broccoli; cook, covered, for 3 minutes, stirring once. Cook, uncovered, about 3 minutes more or until water is evaporated and broccoli is starting to brown.
  2. Push broccoli from center of skillet; add oil and heat for a few seconds, then stir into broccoli to coat. Cook and stir for 1 to 2 minutes or until broccoli is crisp-tender. Remove from heat.
  3. Drizzle broccoli with vinegar and maple syrup and sprinkle with salt and crushed red pepper; toss gently to coat. Sprinkle with pepitas.

From the Test Kitchen

*Tip:

Be sure to use the green pumpkin seed kernels. These have the tough white outer hulls removed.

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Nutrition Facts (Broccoli with Maple and Pepitas)

  • Per serving:
  • 130 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 134 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 7 g pro.
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