Roasted Broccoli and Red Bell Pepper is a veggie-licious dish and a cinch to make. Roasted Broccoli and Red Bell Pepper pairs perfectly with many favorite dishes.
6 cups broccoli florets
1 red bell pepper, sliced
2 garlic cloves, sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400°. Place broccoli florets, sliced bell pepper, sliced garlic, olive oil, salt, and pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400° for 10 minutes or until lightly browned, stirring after 5 minutes.
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This was a great side item. I left out the salt and garlic. I think the garlic would have been fine, but was cooking for someone who doesn't care for it. I also used Smart Balance spray to coat veggies before sprinkling with pepper. I have just found that it makes it easier to coat evenly.
Goes good with red meat, pork, chicken or fish.
I liked this recipe though I served it with the Two-cheese mac and cheese dish (which we didn't like). I will use it again with a different entree. I added some quartered red potatoes for hubby since he won't touch anything green and he liked it too.
Solid side dish recipe that cooks up in a flash - subbed out garlic powder for actual garlic to ensure even coating on the veggies, but otherwise made as directed. The cook time was a little shorter for me (~2-3 min) as I like my veggies (esp. broc) to be more crisp-tender than tender. Otherwise, I followed directions to a "t" and will keep this one in mind for side dishes in the future. Excellent choice to help brighten a meal with the suggested magazine "Two-Cheese Mac & Cheese" recipe in the same issue. Enjoy!