Honey Mustard Broccoli
Broccoli is bursting with folate. Bursting is a key word here since this veggie is notoriously gassy. But that shouldn't affect you too much--pregnancy has already made you a tootin' wonder.
- ¼ cup chopped pecans
- 1 tsp olive oil
- 2–3 cups (½ pound) broccoli florets
- 2 tbsp honey mustard salad dressing
- Salt and pepper to taste
Preheat oven to 400 degrees.
Toast pecans in oven for 10 minutes.
Heat olive oil in a medium frying pan over medium heat.
Add broccoli and stir fry for 8–10 minutes until tender but still crisp.
Turn heat to low, add honey mustard dressing and cook and stir for 2 more minutes.
Stir in toasted pecan pieces and salt and pepper.
- No need to overcook the broccoli; pull it out and eat it as soon as it's heated through. You'll find it more flavorful and refreshing the crisper it is.
Submit!
