Creamy Broccoli With Sun-Dried Tomatoes
This Creamy Broccoli With Sun-Dried Tomatoes is a delicious stovetop broccoli side dish that can be made in only 25 minutes! Simply cook up broccoli florets and sun-dried tomatoes with spices before prepping an easy cream sauce. The dish is low in carbs, gluten-free, and can easily be made vegetarian-friendly with one simple ingredient swap.
Servings: 4 servings
Ingredients
- 2 Tablespoons 30 milliliters avocado oil
- 1 medium head of broccoli de-stemmed, cut into small florets (~325 grams)
- 6 sun-dried tomatoes ~40 grams, roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- ½ cup + 2 Tablespoons 150 milliliters heavy whipping cream
- ¼ cup unsalted chicken stock use vegetable stock for vegetarian-friendly
- ¼ cup 30 grams grated Parmesan cheese
Garnish:
- Freshly-cracked black pepper
Instructions
- Cook Broccoli, Sun-Dried Tomatoes, And Spices: To a large skillet over medium heat, add avocado oil and heat until hot and glistening. Add broccoli florets, sun-dried tomatoes, and spices and cover pan with a lid. Cook for about 10 minutes, removing lid to stir occasionally.
- Add Remaining Ingredients And Finish Cooking: Reduce stovetop heat to medium-low and then, to pan, add heavy cream, chicken stock, and grated Parmesan. Stir all ingredients together until ingredients are well-combined. Cook, uncovered, until the sauce has slightly thickened, about an additional 3-5 minutes, stirring regularly.
- Garnish And Serve: Garnish with freshly-cracked black pepper and serve.
Notes
Refrigerator Storage: Store the cooked dish in an airtight container in the fridge for up to 4 days.
Reheating Instructions: Reheat in a pan over medium heat or in the microwave for 30-60 seconds until warmed throughout.