Holly Clegg's Broccoli and Pecans with Creamy Horseradish Sauce

Holly Clegg's Broccoli and Pecans with Creamy Horseradish Sauce
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Recipe for Holly Clegg's Trim and Terrific Broccoli and Pecans with Creamy Horseradish Sauce. Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce.


  • 6 cups broccoli florets
  • 1/4 cup pecan halves
  • salt and pepper to taste
  • 1/4 cup light mayonnaise
  • 3 tablespoons skim milk
  • 1 tablespoon prepared horseradish
  • 1/4 cup breadcrumbs
  • 1 tablespoon grated Parmesan cheese


  1. 1. Preheat oven to 350°F.
  2. 2. In a covered microwave-safe container, microwave broccoli in 1/4 cup water for about 5 minutes, or until tender. Drain and transfer to a baking dish. Sprinkle with pecans. Season to taste.
  3. 3. In a small bowl, whisk together mayonnaise, milk, and horseradish. Pour over broccoli. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20-25 minutes until golden.
  4. Nutritional Information Serving:
  5. Calories 82; Calories from Fat 59%; Fat 5g; Saturated Fat 1g; Cholesterol 3mg; Sodium 117mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 1g; Protein 3g;
  6. Diabetic Exchanges:
  7. 1/2 Carbohydrate; 1 Fat.