Broccolini with Pecans and Cane Syrup Vinaigrette

- Photo: Alison Miksch; Styling: Caroline M. Cunningham
Photo: Alison Miksch; Styling: Caroline M. Cunningham

Easy, in-a-pinch substitutions: Use molasses for cane syrup and broccoli florets in place of fresh Broccolini. Pomegranate seeds add a festive touch.

Hands-on time: 10 minutes
Total time: 25 minutes
Yields: Makes 6 to 8 servings


1/4 cup kosher salt

3 bunches fresh Broccolini (about 1/2 lb.), trimmed

Cane Syrup Vinaigrette

1 cup toasted chopped pecans

Garnish: pomegranate seeds

How to Make It

Bring salt and 8 qt. water to a boil in a large stockpot over high heat. Gently stir in Broccolini, and cook 3 to 4 minutes or until tender. Drain and transfer to a large bowl.

Toss together Broccolini and 2 Tbsp. Cane Syrup Vinaigrette. Top with toasted chopped pecans, and serve immediately with remaining vinaigrette.


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