Broccoli with Pecan Brown Butter

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I made this tonight for our Thanksgiving dinner. I only had a small amount of broccoli so i had to kind of wing it when it came to guessing how much of the ingredients to use. My husband and I both thought it was fairly tasty. I added mushrooms while browning up the shallot and butter. Overall, we found this dish good but not great. Could be the way i prepared it, but seemed overly greasy, and a little bland. I think that had more to do with me not browning the butter enough. I would try it again to see how it comes out.

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I have used this recipe for Thanksgiving dinner two years in a row now, but instead of broccoli I used green beans and people just love it!!! I left out the red pepper flakes also! I will be making it again this Thanksgiving!

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This recipe is soooo easy and really jazzes up the broccoli. My husband hates broccoli and he had two helpings of this dish. Great recipe for picky eaters.

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AMAZING! I used frozen florets and only cooked them about 3 min, then added at the last minute. So tasty and a great change of pace for plain broccali. Very good and now a fave!!!

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My family was looking for some gluten-free options for Thanksgiving side dishes this year. I made this broccoli dish and it was definitely a hit. It was healthy (in terms of no gluten, no added dairy, etc. and tasty. I went light on the pepper flakes so it was kid-friendly, too. I have been requested to do an encore of this dish at Christmas dinner. Thanks Neelys!

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This was raved about at Thanksgiving dinner, it was the star of the vegetables. I used just under 2 1/2 lbs of fresh broccoli crowns cut up and followed the directions for the rest...except I probably used more garlic, because I always do. Really tasty way to make broccoli.

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I love veggies! This recipe is a perfectly good waste of fresh broccoli. The pecan do not incorporate. You are left with a greasy tasteless dish.

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I used candied pecans! The sweet and spicy made it so delicious!

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I didn't add the red pepper and instead added a 1/2 cup of dried cranberries at the end. It adds color and tart against the sweet. I also added 2 tblspn brown sugar to the butter and pecan mixture.

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Made this recipe for Thanksgiving and it was a huge hit! It will definitely be a regular from now on!