Broccoli & Sun-Dried Tomatoes

Few combinations bring together vibrant flavors, textures, and colors quite like Broccoli & Sun-Dried Tomatoes. This dish is a celebration of fresh, nutritious broccoli florets mingling with the rich, tangy essence of sun-dried tomatoes. Whether you’re looking for a healthy side, a light main, or a flavorful addition to your meal rotation, this recipe delivers on all fronts. It’s simple, satisfying, and versatile enough to complement a variety of dishes. Plus, it’s made with wholesome ingredients that you can feel great about serving.

Why This Recipe is a Keeper

What makes this Broccoli & Sun-Dried Tomatoes recipe stand out? For starters, it’s incredibly easy to prepare, requiring minimal fuss and kitchen time. The combination of garlic and plum tomatoes adds a fresh zing that balances perfectly with the earthiness of broccoli and the deep, savory notes from the sun-dried tomatoes. Using low-fat milk brings creaminess without heaviness, making it a lighter choice that still feels indulgent.

This dish is also incredibly adaptable. Whether you’re serving it as a side or tossing it into your favorite pasta, it pairs beautifully with proteins and grains alike. It’s a fantastic way to sneak in extra veggies without sacrificing flavor, and it’s sure to impress even those who might not be big broccoli fans.

Ingredient Checklist

• 4 to 5 cups broccoli florets – fresh or frozen, trimmed into bite-sized pieces
• 1/2 cup sun-dried tomatoes – from a jar packed in olive oil or reconstituted according to package directions, sliced into small pieces
• 1/2 cup low-fat milk – adds creaminess without extra calories
• 2 plum tomatoes – coarsely chopped for freshness and juiciness
• 1/4 teaspoon kosher or sea salt – enhances all the flavors
• 1/4 teaspoon black pepper – for a subtle spicy kick
• 1 garlic clove – finely minced to infuse the dish with aroma and depth

Prep & Cook Tools

• Large skillet or sauté pan – for cooking the broccoli and tomatoes evenly
• Knife and cutting board – to chop the plum tomatoes, garlic, and sun-dried tomatoes
• Measuring cups and spoons – for precise ingredient portions
• Wooden spoon or silicone spatula – to stir and combine all ingredients gently
• Colander (optional) – useful if rinsing broccoli or draining sun-dried tomatoes

Cooking Broccoli & Sun-Dried Tomatoes: The Process

Step 1: Prepare the Broccoli

Start by washing and cutting your broccoli into bite-sized florets. If you’re using frozen broccoli, thaw it beforehand and pat it dry to avoid excess moisture in the pan. Heat your skillet over medium heat and add a splash of olive oil if your sun-dried tomatoes aren’t packed in oil. Add the broccoli florets and sauté for 5-7 minutes until they turn bright green and start to become tender but still have a slight crunch.

Step 2: Add Garlic and Sun-Dried Tomatoes

Once the broccoli is nearly cooked, add the minced garlic and stir quickly to avoid burning. Immediately follow with the sliced sun-dried tomatoes, allowing their rich flavors to mingle with the garlic and broccoli. Sauté for another 2-3 minutes so the garlic softens and the tomatoes warm through.

Step 3: Incorporate Fresh Plum Tomatoes

Add the coarsely chopped plum tomatoes to the skillet. Their fresh juiciness will balance the intensity of the sun-dried tomatoes beautifully. Stir gently and cook for 3-4 minutes, allowing the plum tomatoes to soften and release some of their juice, creating a natural sauce.

Step 4: Add Milk and Seasonings

Pour in the low-fat milk and sprinkle with kosher salt and black pepper. Stir well to combine everything. Let the mixture simmer gently for 2-3 minutes, allowing the milk to warm and slightly thicken, coating the broccoli and tomatoes. The milk adds a subtle creaminess that brings all the flavors together.

Step 5: Final Adjustments and Serve

Taste your Broccoli & Sun-Dried Tomatoes and adjust the seasoning if needed. If you prefer a little more tang, a squeeze of lemon juice or a pinch of red pepper flakes can be a nice touch here. Serve warm, either as a side dish or tossed into pasta or rice for a fuller meal. For inspiration on pairing, check out the popular One Pan Creamy Sun Dried Tomato Chicken, which complements this dish wonderfully.

Budget & Availability Swaps

• Broccoli: If fresh broccoli is expensive or out of season, frozen broccoli works just as well and can be more budget-friendly.
• Sun-Dried Tomatoes: Dried sun-dried tomatoes are often more affordable than jarred. Simply rehydrate them in hot water before use.
• Milk: Any plant-based milk like almond or oat milk can substitute for low-fat milk if you prefer a dairy-free option.
• Plum Tomatoes: Substitute with cherry tomatoes or grape tomatoes for a similar burst of freshness.
• Garlic: Garlic powder can be used in a pinch, but fresh garlic is best for flavor.

Behind the Recipe

This Broccoli & Sun-Dried Tomatoes dish was inspired by the desire to create a vegetable-forward recipe that feels indulgent without being heavy. The sun-dried tomatoes add a depth of flavor that elevates the humble broccoli into something special. It’s a perfect example of how simple ingredients, when combined thoughtfully, can result in a dish that’s both nutritious and delicious.

Many of us are looking for ways to incorporate more vegetables into our diets without sacrificing taste, and this recipe hits that mark beautifully. It’s quick enough for busy weeknights and elegant enough for guests, making it a versatile addition to your recipe collection.

Make Ahead Like a Pro

You can prepare the components of this recipe ahead of time to save even more time on busy days. Here are a few tips:

• Chop broccoli and tomatoes and store them in airtight containers in the fridge for up to 2 days.
• Prepare the sun-dried tomatoes by slicing and storing them in olive oil to keep their flavor vibrant.
• The cooked dish can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
• Avoid adding milk until reheating to maintain the best texture and prevent curdling.

Broccoli & Sun-Dried Tomatoes Q&A

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli is a convenient and budget-friendly option. Just be sure to thaw and drain it well before cooking to prevent excess moisture, which can make the dish watery.

What if I don’t have sun-dried tomatoes on hand?

You can substitute with roasted red peppers for a different but equally delicious flavor profile. Just chop them finely and add them at the same stage as the sun-dried tomatoes.

Is this recipe suitable for a creamy pasta dish?

Yes! Toss this Broccoli & Sun-Dried Tomatoes mix into cooked pasta for a quick, flavorful meal. For a cheesy twist, try it with a Broccoli Mac And Cheese recipe to add more depth and comfort.

Can I make this recipe vegan?

Definitely. Replace the low-fat milk with your favorite unsweetened plant-based milk, such as almond or oat milk. Use olive oil instead of butter if you choose to add any fat for cooking.

Our Most-Loved Recipes

• One Pan Creamy Sun Dried Tomato Chicken – a rich, easy dinner that pairs beautifully.
• Broccoli Mac And Cheese – comfort food meets green veggies for a crowd-pleaser.
• Roasted Garlic Hummus – a creamy dip that goes perfectly with veggie snacks.
• Lemon Garlic Shrimp – bright, fresh, and quick to make for busy weeknights.

Time to Try It

Now that you have everything you need, it’s time to bring this Broccoli & Sun-Dried Tomatoes dish to life in your kitchen. With its vibrant colors, balanced flavors, and straightforward preparation, it’s sure to become a new favorite. Whether you’re cooking for yourself, your family, or hosting guests, this recipe offers a delightful way to enjoy wholesome ingredients with flair.

Give it a try alongside your favorite mains or fold it into a pasta for a quick one-pan meal. Whichever way you serve it, the marriage of broccoli’s crunch and sun-dried tomatoes’ tang will leave you coming back for more. Happy cooking!

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