Browned Butter Broccoli Pecandine

  • Author: TKWAdmin
  • Yield: 6

This holiday season, step up your side dish game with this Simple & Delicious Steamed Broccoli, Browned Butter Pecans and Pomegranate Seeds dish!

Your new favorite side dish - Browned Butter Broccoli Pecandine!
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  • 1 head Tanimura & Antle® Broccoli
  • 1 cup cold water
  • 5 tablespoon unsalted butter
  • 1/2 cup chopped pecans
  • 1 1/2 teaspoon lemon juice
  • 3/41 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate seeds


  1. Cut up the broccoli into bite-sized florets. For the stalks, peel and cut into 1/4” round disks. Place 1 cup of cold water into the bowl of your pressure cooker. Add the broccoli florets and stem pieces to a steamer basket. Set the PC to “Steam” or “HIGH” for 0 (zero) minutes. Perform a QR (quick release). See notes on how to steam without a pressure cooker
  2. While the pressure cooker is heating up, place the butter in a large skillet set to medium heat. Cook the butter until it starts to foam. Add in the pecans and stir to combine. Cook for 3-5 minutes until the butter turns golden and the nuts begin to smell warm and ‘nutty”. Stir the pecans and butter frequently to prevent burning. Remove from the heat.
  3. Plate the broccoli on a platter, sprinkle with salt, pepper and lemon juice. Spoon over the browned butter and pecans on top of the broccoli. Top with pomegranate seeds. Serve immediately.


To steam without a Pressure Cooker follow these stove top directions:

  1. Fill a large pot with 3/4-1″ of water and bring to a boil.
  2. Place the cut up broccoli into a steamer basket, set the pan into the boiling water pot, cover and reduce heat to medium cook for 5-6 minutes. If easily pieracble with a knife, remove and serve. If you do not have a steamer basket you can place the broccoli pieces directly into the water and continue cooking. The steamer basket method allows the broccoli from not getting boiled.
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