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
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)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|