|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servingd|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasting vegetables is a surefire way to turn them absolutely delectable. Broccoli is no exception; Giora Shimoni calls it "the perfect side dish." The red bell pepper is optional, but it adds tremendous flavor and a nice burst of color to the dish, so add it if you've got one on hand.
Make It A Meal: Begin with an heirloom tomato salad. Then serve the roasted broccoli alongside pistachio crusted salmon and roasted fingerling potatoes or Israeli couscous with dried cranberries. Conclude the meal with a slice of chocolate bundt cake and fresh berries.
- 1 large bunch broccoli (woody ends trimmed, stems peeled)
- 1 red pepper, cored and cut into strips (optional)
- 1 to 2 tablespoons extra virgin olive oil
- 2 to 3 garlic cloves (peeled, smashed, and finely chopped)
- 1/2 teaspoon kosher or sea salt
- Gather the ingredients.
- Preheat the oven to 400 F. Break the broccoli crowns into florets and slice the stalks into rounds.
- Arrange the broccoli and red peppers (if using) in a single layer on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with the garlic and salt and toss to coat.
- Roast in the preheated oven, stirring once or twice, for 12 to 15 minutes, or until the broccoli is crisp-tender and beginning to caramelize.