2003 Broccoli with Roasted Red Peppers

By boandozzy

One serving (2/3 cup) equals 41 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1-1/2 vegetable.

Originally published as Broccoli with Roasted Red Peppers in Light & Tasty February/March 2002, p6

Ingredients

• 5 cups fresh broccoli florets (about 1 large bunch)
• 1 to 2 garlic cloves, minced
• 1 tablespoon butter
• 1/4 cup diced roasted red peppers
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 6
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender.

Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat. Yield: 6 servings.