Festive Broccoli with Buttered Red Pepper
Brighten your holiday table or weekday dinner with this vibrant recipe for Festive Broccoli with Buttered Red Pepper! This quick and easy side dish features tender, blanched broccoli florets and sweet red bell peppers sautéed in a luscious garlic-infused butter, with a hint of olive oil for added richness. Finished with a sprinkle of red chili flakes for a subtle kick and a splash of zesty lemon juice, this dish is perfectly seasoned for balance and flavor. Whether you’re hosting a festive gathering or seeking a colorful way to add veggies to your meal, this 25-minute recipe is sure to impress. Perfectly versatile, it pairs beautifully with roasted meats, tofu, or hearty grain dishes. Packed with freshness and a touch of indulgence, this broccoli and red pepper medley is as wholesome as it is eye-catching!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 1 large red bell pepper
- 3 tablespoons unsalted butter
- 2 cloves garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 1 teaspoon lemon juice
Instructions
Wash and dry the broccoli florets thoroughly. Cut them into small, uniform-sized pieces if needed.
Slice the red bell pepper into thin strips, removing the seeds and membrane.
Mince the garlic cloves finely.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2 minutes. Drain immediately and transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again after 2-3 minutes and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat until the butter is melted and starts to bubble.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the red bell pepper strips to the skillet and cook them for 3-4 minutes until they start to soften.
Add the blanched broccoli to the skillet and toss to combine with the peppers and garlic.
Stir in the remaining 1 tablespoon of unsalted butter, salt, black pepper, and red chili flakes. Cook for another 2-3 minutes until the vegetables are coated evenly and heated through.
Finish the dish with a drizzle of lemon juice and toss gently.
Transfer the festive broccoli with buttered red pepper to a serving dish and serve warm.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 11.3 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
