I have trouble coming up with new vegetable dishes. We often have green beans, corn, salads, or steamed broccoli. I like trying new vegetable dishes but so many of them are the same thing just with different vegetables. I’ve also been trying to eat clean. This past month I’ve been sharing clean eating recipes on Saturday along with many other bloggers.
One of my favorite ways of preparing vegetables is roasting them. It really doesn’t matter what vegetables I roast, it really brings the flavors out and makes them taste awesome. This combination of broccoli and red peppers was pretty to look at and tasted great too. The red peppers get just a little bit sweet and the broccoli starts to get crispy. It’s a great, easy side dish!
Roasted Broccoli and Red Peppers (adapted from Cooking Light)
2 red bell peppers, thinly sliced
4 c. broccoli florets
1 T. olive oil
4 garlic cloves, minced
1 t. sea salt
1 t. black pepper
1 T. lemon juice
2 T. Parmesan cheese
1. Preheat the oven to 425 degrees.
2. Toss the red peppers, broccoli florets, olive oil, and garlic on a cookie sheet.
3. Bake for 20-25 minutes, stirring once halfway through cooking.
4. Remove from oven and sprinkle with sea salt, pepper, lemon juice, and Parmesan cheese. Toss to coat and serve hot.
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