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Broccoli and Red Pepper Toss

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Broccoli and Red Pepper Toss
  • Prep 10 min
  • Total 25 min
  • Servings 6
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Just a little seasoning is all it takes to turn broccoli into something special!
Updated Nov 15, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Skip the garlic chopping, and use 1 teaspoon of finely chopped garlic from a jar instead.

Nutrition

50 Calories, 4 g Total Fat, 2 g Protein, 3 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
26
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
85 mg
Potassium
170 mg
Total Carbohydrate
3 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
54%
54%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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