Servings: 8
Prep Time: 10 Min.
Cook Time: 30 Min.

+ 2 - 10 oz. bags frozen broccoli flowerets
+ 1/2 c. roasted red peppers, cut into strips
+ 1/2 c. Georgia pecan, halves
+ 1/4 tsp. each salt and pepper
+ 3 Tbsp. butter, divided
+ 1/4 c. mayonnaise
+ 2 Tbsp. prepared horseradish
+ 1/4 c. dry breadcrumbs
+ 2 Tbsp. parmesan cheese, grated
+ fresh lemon juice to sprinkle

1. Heat oven to 350°F. Lightly oil a 9" round baking dish or pie plate. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.
2. In same skillet, melt 2 Tbsp. butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat. Spread mixture in prepared baking dish; sprinkle with breadcrumbs and cheese. Dot with remaining Tbsp. butter and bake on top rack in oven for 20 - 25 min. until golden. Serve warm.

*** Baked vegetable dishes are a perennial potluck favorite and a staple of community cookbooks. This one combines a familiar green veggie with some delicious surprise ingredients: pecans for crunch and richness, and horseradish for spice.

Calories: 179;   Total Fat: 15g;   Saturated Fat: 5g;   Cholesterol: 18mg;   Total Carbs: 8g;   Fiber: 3g;   Protein: 4g;   Sodium: 235mg;