|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 31mg||154%|
|*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, but roasted broccoli with peppers and garlic is even better. This recipe creates a quick and simple side dish that's ready for the dinner table in less than 30 minutes and promises to be a satisfying favorite for your family.
Our recipe makes full use of the broccoli. Rather than just the florets, you can include almost all parts of the veggie that you bring home from the market. Be sure to remove the very ends as they can be woody. You'll also want to peel the stems to remove the darker green skin on the outside. The recipe uses a short roasting time that is not long enough to soften the tougher outer layer.
While the red bell pepper is optional, it adds tremendous flavor and a nice burst of color to the dish. If you have it on hand, you won't regret adding it. Alternatively, use another sweet pepper instead, or use a combination of colorful peppers to really jazz it up.
Use as much garlic as you like, but remember that its pungent flavor is tamed significantly when roasted. It becomes mellow and has a delicious nutty taste that is an ideal seasoning for the mild broccoli and peppers in this recipe.
Serve the garlic-roasted broccoli and peppers with any meal. Start dinner with something light like an heirloom tomato salad, then serve the roasted broccoli alongside salmon, chicken, pork, or your favorite vegetarian main dish. Potatoes are another excellent side and, for dessert, go all-out with a slice of chocolate Bundt cake and fresh berries.
1 large bunch broccoli, woody ends trimmed, stems peeled
1 red bell pepper, cored, cut into strips, optional
1 to 2 tablespoons extra-virgin olive oil
2 to 3 garlic cloves, smashed, finely chopped
1/2 teaspoon kosher salt, 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 then 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.