Roasted Broccoli and Red Peppers

Roasted Broccoli and Red Peppers
Roasted broccoli with 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


  1. Wash hands with soap and water.
  2. Preheat the oven to 400 °F.
  3. 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).
  4. Spread the mixture out in an even layer on a baking sheet.
  5. Bake in the preheated oven until vegetables are tender enough to pierce with a fork, 15 to 20 minutes.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • 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