Nutrition per serving may change if servings are adjusted.
8 cups large broccoli florets
2 tablespoons slivered almonds, toasted (see Tip)
2 tablespoons chopped, bottled, roasted red sweet pepper
1 tablespoon toasted sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon finely chopped fresh ginger
⅛ teaspoon crushed red pepper
Fill a large Dutch oven with a tight-fitting lid with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the Dutch oven. Place broccoli in the steamer basket. Cover and steam about 8 minutes or until broccoli is tender. Remove steamer basket with broccoli, allowing excess water to drain off.
Meanwhile, in a large bowl, combine almonds, roasted red sweet pepper, oil, soy sauce, ginger and crushed red pepper. Add broccoli; toss well to coat.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.