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white plate of baby broccoli, topped with cherry tomatoes and slivered almonds on wooden table

Baby Broccoli recipe

Tender, sweet stalks of sautéed baby broccoli, topped with lemony mustard sauce and fresh cherry tomatoes, is a healthy, delicious side. 

  • Total Time: 20 mins
  • Yield: 4 portions 1x


  • 1 pound baby broccoli
  • 2 cloves garlic
  • 1/4 cut slivered almonds
  • 12-14 cherry tomatoes
  • 1 lemon
  • 1 tbsp Maille Walnut Dijon mustard (or a good Dijon of your choice)
  • 1 tbsp olive oil


  1. In a large sauté pan, place broccoli along with 1/2 cup of water and bring water to a boil.
  2. Cover, reduce heat to medium, and cook for 8 minutes.
  3. While cooking, place oil in a sauce pan along with mustard and mix. Cook over low heat.
  4. Add juice from 1 lemon and 2 cloves of garlic (leave them whole)
  5. Slice tomatoes in half and add to the mustard mixture and cook over low heat for 5 minutes.
  6. Remove broccoli from pan and place on serving plate
  7. Toss almonds into mustard and tomato mixture and combine until all coated.
  8. Pour mixture over broccoli and salt and pepper to taste.
  9. Serve and enjoy
  • Author: Superman Cooks
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Side dish
  • Cuisine: American


  • Serving Size: 4 oz
  • Calories: 209
  • Sugar: 14.4 g
  • Sodium: 157.7 mg
  • Fat: 9.3 g
  • Carbohydrates: 28.2 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg

Keywords: baby broccoli, broccolini, vegetable, vegetarian, greens, sautéed

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