Roasted Broccoli with Red Peppers
This Roasted Broccoli with Red Peppers is a vibrant, nutrient-rich side dish that's quick and easy to prepare!
Servings: 4 servings
Ingredients
- 1 head broccoli Florets broken into bite-sized pieces
- 1 piece red bell pepper Stemmed, seeded, and cut into strips
- 2 tablespoons olive oil Adds richness and helps the veggies roast beautifully
- 2 cloves garlic Finely chopped
- 1/2 teaspoon salt Enhances the flavor of the vegetables
- black pepper Freshly ground
Instructions
- Step 1: Preheat the Oven - Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect roasted texture.
- Step 2: Prepare the Vegetables - Wash the broccoli and cut it into florets. For the red bell pepper, remove the stem and seeds, then cut it into strips.
- Step 3: Mix Ingredients - In a mixing bowl, combine the broccoli florets, red bell pepper strips, chopped garlic, olive oil, salt, and freshly ground black pepper. Toss everything together until the veggies are well coated.
- Step 4: Spread on a Baking Sheet - Transfer the coated vegetables to a baking sheet in a single layer.
- Step 5: Roast in the Oven - Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, flip the veggies for even browning.
- Step 6: Check for Doneness - The broccoli and red peppers should be tender and slightly caramelized. If they aren’t quite there, give them an extra few minutes.
- Step 7: Serve and Enjoy - Once roasted to perfection, remove the vegetables from the oven and serve them hot.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife and cutting board
- Spatula
Notes
- For Make-Ahead: Prepare the vegetables and toss them with the oil and seasonings. Store in the refrigerator for up to 24 hours before roasting.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Feel free to customize this recipe with additional vegetables like carrots or zucchini.