Roasted Broccoli and Red Peppers
Yield: 6 servings
- 5 cups fresh broccoli florets (about 1 large bunch), gently rubbed under cold running water
- 1 red bell pepper, gently rubbed under cold running water and cut into bite-sized pieces
- 2 teaspoons olive or vegetable oil
- ½ teaspoon lemon pepper
- 1 clove garlic, minced
- Wash hands with soap and water.
- Preheat the oven to 400 °F.
- Add broccoli, pepper, oil, lemon pepper and garlic to a self-sealing plastic bag; shake until ingredients are combined (or mix together in a bowl).
- Spread the mixture out in an even layer on a baking sheet.
- Bake in the preheated oven until vegetables are tender enough to pierce with a fork, 15 to 20 minutes.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Calories 40
- Total Fat 2g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 45mg
- Total Carbohydrates 5g
- Fiber 2g
- Total Sugars 2g, includes 0g Added Sugars
- Protein 2g
- Vitamin D 0%
- Calcium 2%
- Iron 6%
- Potassium 6%
Nutrition Software Used:
ESHA Food Processor