Broccoli With Red Pepper And Shallots
Bright, colorful, and flavorful, this broccoli dish combined with red pepper and shallots offers a perfect balance of sweetness and savoriness. Toasted almonds add crunch, making it an ideal side for casual dinners or special gatherings that appreciate fresh, vibrant vegetables.
Ingredients
Instructions
- Trim off leaves and tough ends of broccoli stalks. Cut broccoli into flowerets and peel stalks, then cut into 1-inch pieces.
- Bring 2 quarts of lightly salted water to a boil in a 3-quart saucepan. Add broccoli and boil uncovered for 3 to 5 minutes until bright green and tender. Drain in a colander, rinse under cold water, and drain thoroughly.
- Melt margarine or butter in a 12-inch nonstick skillet over medium heat. Add red bell pepper strips and sliced shallots. Cook for 3 minutes, stirring occasionally.
- Add the cooked broccoli to the skillet. Cook for an additional 4 to 6 minutes, stirring occasionally.
- Sprinkle with salt and pepper, then mix well. Garnish with toasted sliced almonds if desired.
Tips & Substitutions
For a vibrant dish, ensure the broccoli is blanched just until bright green; overcooking will mute its color and texture. If you don't have shallots, a small onion works well, or try leeks for a different flavor. To add a kick, consider incorporating crushed red pepper flakes. Adjust the seasoning to your preference, especially if serving with a flavorful dish like Easy London Broil(Heart Healthy).
Serving Suggestions
Serve this colorful broccoli dish as a side to grilled chicken or fish. It pairs beautifully with Tropical Fruit Salad for a refreshing contrast, or alongside Deviled Eggs(For 6 Eggs, 12 Halves) for a complete meal. Garnish with additional toasted almonds for added crunch and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam or sauté the broccoli mixture briefly to retain its crispness, rather than microwaving, which can make it mushy. If reheating from frozen, allow it to thaw before warming for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli With Red Pepper And Shallots contains roughly 454 calories, with 4g protein, 24g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1498mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli, but reduce the boiling time since it's already blanched. Just cook until heated through, and be cautious not to overcook to maintain a good texture.
How can I make this recipe vegan?
To make this dish vegan, simply substitute margarine for a plant-based butter. The recipe remains delicious without any animal products, making it suitable for vegan diets while still being full of flavor.
What can I serve with this broccoli dish?
This broccoli with red pepper and shallots is a versatile side that goes well with various proteins like grilled chicken or tofu. It also complements grain dishes, such as quinoa or brown rice, creating a balanced meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).