Pecan-Crusted Broccoli

This scrumptious broccoli recipe provides a good source of vitamin A, fiber, and folate!

Preparation Time: 20 minutes
¼ cup pecans ½ tsp marjoram 1 Tbsp olive oil 1 lb frozen broccoli, chopped and cooked 1 Tbsp dry bread crumbs
Sauté pecans in olive oil in small skillet for 2-3 minutes. Add bread crumbs and marjoram, stirring frequently. Remove from heat when toasted. Toss cooked broccoli with topping mixture. Serve.
Serves: 6
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):   [What’s This?]
Nutrition Information per Serving:
Calories: 70 Total Fat: 6g Saturated Fat: 0.5g % of Calories from Fat: 77% % Calories from Sat Fat: 6%		Protein: 3g Carbohydrates: 5g Cholesterol: 0mg Dietary Fiber: 3g Sodium: 40mg
Each serving provides: An excellent source of vitamins C and K, and manganese, and a good source of fiber, folate, and vitamin A.

Recipe courtesy of the University of Illinois Extension Recipes for Diabetes.

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