Broccoli Gratin with Horseradish and Georgia Pecans

Broccoli Gratin with Horseradish and Georgia Pecans

Prep Time


Cook Time



8 people

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.

Recipe courtesy of I Love Pecans


  • 2 bags (10 ounces each) frozen broccoli florets
  • 1/2 cup roasted red pepper strips
  • 1/2 cup Georgia pecan halves
  • 1/4 teaspoon each salt and black pepper
  • 3 tablespoons butter, divided
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared horseradish sauce
  • 1/4 cup dry coarse breadcrumbs
  • 2 tablespoons grated Parmesan
  • Fresh lemon juice to sprinkle


  • 1 Heat oven to 350°F. Lightly oil a 9-inch 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 tablespoons 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 tablespoon butter and bake on top rack in oven for 20 to 25 minutes until golden. Serve warm.


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