Broccoli Gratin with Horseradish and Georgia Pecans
 
Prep time
Cook time
Total time
 
Recipe type: Sides
Serves: 8
Ingredients
  • 2 bags (10 oz. each) frozen broccoli flowerets
  • ½ cup roasted red pepper strips
  • ½ cup Georgia pecan halves
  • ¼ tsp. each salt and black pepper
  • 3 Tbsp. butter, divided
  • ¼ cup mayonnaise
  • 2 Tbsp. prepared horseradish sauce
  • ¼ cup dry coarse breadcrumbs
  • 2 Tbsp. grated Parmesan
  • Fresh lemon juice to sprinkle
Instructions
  1. Preheat oven to 350°F.
  2. Lightly oil a 9-inch round baking dish or pie plate.
  3. Thaw broccoli in skillet over medium heat. Drain well.
  4. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.
  5. In same skillet, melt 2 tablespoons butter.
  6. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce.
  7. Pour sauce over broccoli, peppers, and pecans and stir gently to coat.
  8. Spread mixture in prepared baking dish; sprinkle with breadcrumbs and cheese.
  9. Dot with remaining tablespoon butter and bake on top rack in oven for 20 to 25 minutes until golden. Serve warm.
Notes
Nutrition information per serving – calories: 179; protein: 4g; carbs: 8g; saturated fat: 5g; monounsaturated fat: 6g; polyunsaturated fat: 4g; cholesterol: 18mg; fiber: 3g; sodium 235mg.
Recipe by ILovePecans at https://ilovepecans.org/broccoli-gratin-horseradish-georgia-pecans/