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A vibrant and easy side dish featuring tender-crisp broccoli and sweet bell peppers, roasted with garlic and olive oil. A sprinkle of Parmesan cheese at the end adds a savory finish. Perfect for a weeknight dinner!
For 4 servings
Preheat oven and prepare vegetables
Season the vegetables
Roast to perfection
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A vibrant and easy side dish featuring tender-crisp broccoli and sweet bell peppers, roasted with garlic and olive oil. A sprinkle of Parmesan cheese at the end adds a savory finish. Perfect for a weeknight dinner!
This american recipe takes 30 minutes to prepare and yields 4 servings. At 141.01 calories per serving with 5.62g of protein, it's a beginner-friendly recipe perfect for side or dinner or lunch.
Finish with cheese and serve
Omit the Parmesan cheese or use a plant-based Parmesan alternative to make this dish fully vegan.
For a lower-fat version, reduce the olive oil to 1 tablespoon and use half the amount of Parmesan cheese.
Add a can of drained and rinsed chickpeas to the baking sheet along with the vegetables for a protein boost.
Omit the red pepper flakes and ensure the broccoli is cut into smaller, manageable florets for little ones.
Broccoli is an excellent source of Vitamin C and K, while bell peppers are loaded with Vitamin A and C, supporting immune function and vision.
Both broccoli and bell peppers provide dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
The use of olive oil adds monounsaturated fats, which are beneficial for heart health and reducing inflammation.
The colorful vegetables in this dish are rich in antioxidants, which help protect your body's cells from damage.
Yes, it's a very healthy dish. It's packed with vitamins like C, K, and A from the vegetables, provides dietary fiber for digestion, and uses heart-healthy monounsaturated fats from olive oil.
A single serving of these roasted vegetables has approximately 150-180 calories, primarily from the olive oil and Parmesan cheese. It's a light and nutritious side dish.
Fresh vegetables will give you the best texture. However, you can use frozen broccoli and peppers. Do not thaw them first; roast directly from frozen and add a few extra minutes to the cooking time.
This recipe is very versatile! You can add other vegetables like sliced onions, zucchini, carrots, or cauliflower. Adjust roasting time as needed for different vegetables.
