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Broccoli & Sun-Dried Tomatoes

This Broccoli & Sun-Dried Tomatoes recipe is vibrant, easy, and packed with flavor! A quick, healthy dish perfect as a side or tossed into pasta for a fresh meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Easy, Healthy, Low-fat, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 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, 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 clove garlic finely minced to infuse the dish with aroma and depth

Instructions

Cooking Broccoli & Sun-Dried Tomatoes: The Process

  • Start by washing and cutting your broccoli into bite-sized florets. If using frozen broccoli, thaw and pat dry. Heat skillet over medium heat, add olive oil if needed, and sauté broccoli for 5-7 minutes until bright green and tender-crisp.
  • Add minced garlic to the skillet and stir quickly to avoid burning. Immediately add sliced sun-dried tomatoes and sauté for 2-3 minutes until garlic softens and tomatoes warm through.
  • Add coarsely chopped plum tomatoes to the skillet. Stir gently and cook for 3-4 minutes until tomatoes soften and release juice, forming a natural sauce.
  • Pour in low-fat milk and sprinkle kosher salt and black pepper. Stir well and let simmer gently for 2-3 minutes to warm and thicken slightly, coating the broccoli and tomatoes.
  • Taste and adjust seasoning as needed. Optionally add lemon juice or red pepper flakes. Serve warm as a side dish or toss into pasta or rice for a fuller meal.

Equipment

  • Large skillet or sauté pan
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Wooden spoon or silicone spatula
  • Colander

Notes

  • Frozen broccoli can be used as a budget-friendly alternative; be sure to thaw and drain well to avoid excess moisture.
  • Substitute dried sun-dried tomatoes by rehydrating them in hot water before use.
  • Use plant-based milk like almond or oat milk for a dairy-free version.
  • Chop and store ingredients ahead in airtight containers to save time on busy days.
  • Refrigerate cooked dish up to 3 days and reheat gently; add milk after reheating to prevent curdling.