Chile-Roasted Broccoli
This quick broccoli side dish recipe gets heat from your choice of pepper. If you prefer things on the mild side, use a mini red bell pepper instead of the chile pepper. Serve alongside roasted chicken or salmon or toss with pearled barley for a healthy grain salad.
Source: EatingWell Magazine, January/February 2016
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
127 calories; protein 4.3g; carbohydrates 13.2g; dietary fiber 5.8g; sugars 3g; fat 7.8g; saturated fat 1.1g; vitamin a iu 2740.2IU; vitamin c 126.6mg; folate 186.3mcg; calcium 69.8mg; iron 1.3mg; magnesium 38.3mg; potassium 534.7mg; sodium 361.4mg; thiamin 0.1mg.
Exchanges:
2 1/2 vegetable, 1 1/2 fat