Broccoli with Roasted Red Peppers Recipe

4 1 1
Broccoli with Roasted Red Peppers Recipe
Broccoli with Roasted Red Peppers Recipe photo by Taste of Home
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Broccoli with Roasted Red Peppers Recipe

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4 1 1
Publisher Photo
Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 5 cups fresh broccoli florets (about 1 large bunch)
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/4 cup diced roasted red peppers
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat. Yield: 6 servings.
Originally published as Broccoli with Roasted Red Peppers in Light & Tasty February/March 2002, p6

Nutritional Facts

2/3 cup: 41 calories, 2g fat (1g saturated fat), 5mg cholesterol, 235mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable.

  • 5 cups fresh broccoli florets (about 1 large bunch)
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/4 cup diced roasted red peppers
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender.
  2. Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat. Yield: 6 servings.
Originally published as Broccoli with Roasted Red Peppers in Light & Tasty February/March 2002, p6

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ConnieK User ID: 282614 40338
Reviewed Jun. 29, 2013

"Very good. Love the roasted red peppers; adds a nice twist to this dish. Great with grilled chops! I forgot to put in the salt but it was so flavorful, I didn't miss it!"

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