Lemon Broccoli and Peppers
Brighten up your plate with the vibrant flavors of Lemon Broccoli and Peppers, a quick and easy side dish bursting with fresh, zesty flair! This colorful medley of crisp-tender broccoli florets and sweet bell pepper strips is sautéed in aromatic garlic-infused olive oil, then elevated with a drizzle of freshly squeezed lemon juice and a sprinkle of lemon zest. Seasoned to perfection with a touch of salt, black pepper, and optional red pepper flakes, this dish strikes the perfect balance between tangy, savory, and lightly spicy. Ready in just 20 minutes, it's a versatile recipe that pairs beautifully with grilled meats, fish, or can even stand alone as a light vegetarian main course. Garnish with fresh parsley for an extra pop of flavor and color that’s as pleasing to the eyes as it is to the palate! Perfect for weeknight dinners or impressing guests, this all-natural, nutrient-packed dish is a must-try.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tablespoons olive oil
- 3 small garlic cloves
- 1 medium lemon (zested and juiced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Wash and cut the broccoli into bite-sized florets. Thinly slice the red and yellow bell peppers into strips.
Mince the garlic cloves and zest the lemon, then juice it into a small bowl. Set the zest and juice aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the broccoli florets and bell pepper strips to the skillet. Stir to coat the vegetables with the oil and garlic.
Cover the skillet with a lid and let the vegetables cook for 5-7 minutes, stirring occasionally, until the broccoli is crisp-tender and the peppers have softened slightly.
Remove the lid and lower the heat. Drizzle the lemon juice over the vegetables, sprinkle with lemon zest, and season with salt, black pepper, and red pepper flakes if using.
Stir well to combine and cook for an additional 1-2 minutes to allow the flavors to meld.
Transfer the Lemon Broccoli and Peppers to a serving dish, garnish with chopped parsley if desired, and serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.1 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 973 mg | 21% | |
*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.
