Broccoli with Roasted Red Pepper

Broccoli with Roasted Red Pepper

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From: Diabetic Living Magazine

Almonds, roasted red peppers and ginger transform basic steamed broccoli into a pretty vegetable side dish with a special touch of flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 75 calories; 4 g fat(0 g sat); 4 g fiber; 9 g carbohydrates; 4 g protein; 0 mg cholesterol; 2 g sugars; 761 IU vitamin A; 117 mg vitamin C; 63 mg calcium; 1 mg iron; 104 mg sodium; 405 mg potassium
  • Nutrition Bonus: Vitamin C (195% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

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