Garlic Roasted Broccoli and Red Peppers (Parve)

Garlic Roasted Broccoli and Red Peppers
Miri Rotkovitz
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 4 to 6 servingd
Ratings (6)

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. 

What You'll Need

  • 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

How to Make It

1. Preheat the oven to 400° F.  Break the broccoli crowns into florets and slice the stalks into rounds. 

2. 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. ​

3.  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.


Nutritional Guidelines (per serving)
Calories 96
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 225 mg
Carbohydrates 14 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)