Jump to recipeWho says veggies can’t be delicious? Simple sweet balsamic roasted broccoli and peppers dish is great side dish for lunch or dinner.
For this balsamic roasted broccoli and peppers, ensure your cut veggies are spread out on your baking sheet and that the pieces aren’t touching. Like most vegetables, raw broccoli has a very high water content so by spreading it out we ensure that moisture can escape during cooking and the broccoli roasts instead of steaming.
Really, you could use a number of different vegetable combinations, cooking time may vary. Other great options that taste amazing roasted is cauliflower, brussels sprouts zucchini, and even kale. Play around with it!
You’ll be surprised how much the veggies shrink after baking. I recommend making multiple batches and storing them in the fridge for eating throughout the week with lunches and dinners.
Simple Roasted Broccoli and Peppers
Ingredients
- 2 large broccoli crowns, sliced lengthwise
- 4 large red/yellow bell peppers, sliced into strips
- Olive or canola oil spray
- 1/2 tsp salt
- 1 tbsp black pepper
- 5 tbsp balsamic vinegar
Instructions
- Preheat oven to 425F. Line a large baking sheet with Al foil.
- Spread out the cut veggies on the pan (make sure they are not touching, cook in two separate batches if necessary)
- Lightly spray with cooking spray so that surface evenly coated – about 2 tsp of oil total.
- Shake on salt and pepper.
- Bake until tender, about 30 minutes.
- Remove from oven and sprinkle the balsamic vinegar over the veggies
- Return to oven and bake until the liquid has disappeared, about 5 minutes. Cook for a 2-3 minutes longer if you prefer more char.
Notes
- Nutrition Info for the ENTIRE recipe: 508 kcal, 21.0g protein, 95.0g carbs, 12.1g fat.
- Recommended split into 5 servings of 101.6 kcal, 19g carbs, 4.2g fat.
- Tastes great re-heated!
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