Broccoli and Red Pepper Toss

Broccoli and Red Pepper Toss

Just a little seasoning is all it takes to turn broccoli into something special!

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

3
cups broccoli flowerets
1/2
cup diced red bell pepper
2
tablespoons butter or margarine
1
garlic clove, finely chopped
1
teaspoon lemon juice
1/8
teaspoon salt
  1. Heat 6 cups water to boiling in 2-quart saucepan. Add broccoli. Heat to boiling; boil uncovered 2 minutes.
  2. Add bell pepper to saucepan. Boil 1 to 2 minutes or until vegetables are crisp-tender. Drain; remove from saucepan.
  3. Add butter to saucepan. Cook garlic in butter over medium heat, stirring occasionally, until golden. Stir in lemon juice and salt. Return broccoli mixture to saucepan; toss to coat.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Have you tried broccoflower, the new vegetable that’s a hybrid of broccoli and cauliflower? This side dish is just as tasty and pretty if you use broccoflower instead of the broccoli.
Time Saver
Skip the garlic chopping, and use 1 teaspoon of finely chopped garlic from a jar instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 26 ),
  • Total Fat 4 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 85 mg;
  • Total Carbohydrate 3 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.