Sautéed Broccoli and Almonds is a quick and easy side dish to prepare. My husband, Jeff, loves broccoli so I try different broccoli recipes. It seems boring to me to eat food always prepared in the same manner. I like to try different recipes! I ran across this recipe by Sunny Anderson on the Food Network site. It looked like something Jeff would like, so I thought I would make it for him. I'm not a fan of broccoli, so this dish is all for Jeff!
Jeff really likes broccoli prepared with Sunny Anderson's recipe. Besides the broccoli, it has garlic and crunchy almonds. Garlic is another one of Jeff's favorite flavors. So combining broccoli and garlic is a win! The crunchy almonds are an added bonus. I have used both slivered and sliced almonds in this dish. Both work equally as well.
I did alter Sunny's recipe slightly so that it is dairy-free. If you are not concerned with being dairy-free, you can substitute butter for the vegan butter. I also use minced garlic as opposed to cloves of garlic. I'm lazy, so I like to use minced garlic in place of garlic cloves most of the time. 🙂 Of course, you can use garlic cloves, if you prefer!
I have prepared this recipe with both fresh and frozen broccoli. When using frozen broccoli, I omit the steps of adding water and covering the pan because frozen broccoli is partially cooked. The broccoli will get a bit mushy if cooked too long.
I keep several different vegetables frozen so that I always have them on hand. I do purchase fresh vegetables and will cook with them fresh. Sometimes fresh vegetables go bad before the two of us can eat them all. I've always purchased fresh vegetables and frozen them myself, but, lately, I've been experimenting with purchasing already frozen vegetables. I still prefer freezing my own, but purchased frozen vegetables are an ok alternative.
This recipe makes more than what Jeff will eat in a meal, so it is often reheated as leftovers for both dinner and lunches.
Sautéed Broccoli and Almonds pairs well with chicken, beef, or fish, like salmon. I usually prepare broccoli for Jeff when I make Oven Baked Cedar Plank Salmon or Honey Mustard Chicken. There are usually leftovers of the Honey Mustard Chicken, so pairing it with the broccoli makes a nice lunch for Jeff.
I hope you enjoy this dairy-free version of Sunny Anderson's Sautéed Broccoli and Almonds!
Sauteed Broccoli and Almonds
- 1 large head of broccoli, stalks trimmed
- 2 tablespoons olive oil
- 2 tablespoons vegan butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 cup slivered or sliced almonds
- 1/2 cup water
- Cut the head of broccoli into florets. Set aside.
- Toast the almonds in a large saute pan.
- Remove the almonds from the pan and set aside.
- Add the vegan butter and olive oil to the saute pan.
- Once the vegan butter is melted, add the garlic then stir until the garlic starts to turn golden brown. This will take 2-3 minutes.
- Add the broccoli florets to the saute pan and cook for another 2 minutes.
- Add the water and cover the pan until the broccoli is tender-crisp. This will take about 3 minutes.
- Season the broccoli with the salt then stir in the almonds and serve.