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Brown Butter Broccoli with Pine Nuts
Nutty browned butter transforms everyday broccoli into a side dish you'll actually crave. Toasting the pine nuts directly in the skillet releases their natural oils, creating a rich sauce that coats every tender spear. It's a simple stovetop method that skips the oven entirely, freeing up space when you're cooking a larger meal. You'll love how the golden, crunchy nuts contrast with the vibrant greens.
Equipment
- Saucepan
- Skillet
- Stovetop
Ingredients
- ¾ pound broccoli, cut into spears
- ¼ cup butter
- ½ cup pine nuts
Instructions
- 1Bring 1 cup of water to a boil in a medium saucepan, then add the cut broccoli spears. Cook for about 10 minutes until the stems are crisp and tender. Drain the water completely so the excess moisture doesn't dilute your rich butter sauce.
- 2Melt the butter in a small skillet over medium heat. Add the pine nuts and cook for 4 to 5 minutes, stirring often, until they turn an even golden brown. Watch them closely and keep stirring, because pine nuts can burn in seconds once they start to color.
- 3Pour the toasted pine nuts and the browned butter directly over the drained broccoli. Toss everything together gently to coat the spears.
Notes
- Leftovers: Spoon extra broccoli and pine nuts over baked potatoes for a loaded vegetable side.
- Variation: Toss any extras with cooked spaghetti and freshly grated Parmesan cheese for a quick meatless dinner.
- Swap: You can use slivered almonds or chopped walnuts if you don't have pine nuts on hand.