Quick and easy, this Broccoli with Roasted Red Peppers and Parmesan makes an excellent side dish. It has good flavor in its own right but is really meant to be a supporting character in the cast of your dinner. Add this to your regular veggie rotation for a great way to change up your broccoli that is easy, fast, and versatile.
This Broccoli with Roasted Red Peppers and Parmesan is super easy, but if you happened to follow along with the latest dinner party (the Whipped Pesto Obsession Dinner Party), then you’ll know that simple and easy recipes were what I was going for to round out the menu. Trim your broccoli the day (or 2 before) and all you have to do is toss everything in a large sauté pan to cook. There is very little babysitting required so you can easily wrap up something else while this is cooking.
What You Need to Make Broccoli with Roasted Red Peppers and Parmesan
Equipment
- Cutting Board – For trimming the broccoli and cutting it into bite size pieces
- Chef’s Knife – For trimming the broccoli and cutting it into bite size pieces
- Large Sauté Pan
- Heat Safe Rubber Scraper – Or other utensil for stirring your broccoli while it cooks
- Measuring Cup
Ingredients
- Broccoli Florets – Trimmed and cut into bite size pieces.
- Kosher Salt – I give an amount, but feel free to adjust to your taste preferences.
- Ground Black Pepper – Same as the salt. Adjust to your taste.
- Avocado Oil or Olive Oil – Just for cooking the broccoli.
- Roasted Red Peppers – Get the julienned ones in a jar if you can. If you can’t find the ones that are already julienned, just get the regular ones but you may want to give them a rough chop in that case to make the pieces more bite size.
- Chicken Broth or Stock – I use this for a bit of a “pan steam”. If you don’t have any, you can substitute water instead. I just like the extra flavor from the broth / stock.
- Parmesan Cheese – I use shredded parm for this recipe instead of grated because I like the distribution and texture better, but if grated is what you’ve got, that will work just fine.
Getting Started on Making Broccoli with Roasted Red Peppers and Parmesan
To get started on making this Broccoli with Roasted Red Peppers and Parmesan side dish, trim your broccoli florets and cut them into bite size pieces. I usually do this 1 – 2 days in advance and store it in a zip top bag in the fridge.
To the zip top bag, add your salt and pepper and shake to coat. I do this in the bag; but if you prefer to add the salt and pepper while you’re cooking to check the taste, that’s fine too.
Heat 1 – 1.5 tablespoons of avocado or olive oil over medium high heat. Add the broccoli and roasted red peppers. Then stir to get everything incorporated. Add 1 cup of chicken broth or stock.
Cover and let it cook for about 5 – 8 minutes. The broccoli will start to turn a brighter green. Remove the lid and let it continue cooking until most of the liquid has evaporated. About 10 minutes more, stirring occasionally.
Toss in 1 cup of shredded Parmesan cheese at the end. Stir to make sure it is well distributed.
Serve warm. If you need to keep it warm while other things finish up, either cover the pan and turn the burner to the lowest setting or transfer it to a 9 x 13 inch greased casserole dish, cover it with aluminum foil, and stick it in the oven on “Warm” (for my oven this is 180 degrees F) until you are ready to serve it.
Enjoy!
Broccoli with Roasted Red Peppers and Parmesan
Ingredients
- 32 ounces Broccoli Florets Trimmed and cut into bite size pieces. This is one family size bag at the store.
- 1.5 teaspoons Kosher Salt Or to taste
- 1.5 teaspoons Ground Black Pepper Or to taste
- 1 – 1.5 tablespoons Avocado Oil or Olive Oil
- 6 ounces Roasted Red Peppers ½ jar. Get the Julienned ones if possible.
- 1 cup Chicken Broth or Stock Can substitute water.
- 1 cup Parmesan Cheese Shredded
Instructions
- Trim 32 ounces of broccoli florets and cut into bite size pieces. To prep and / or season in advance place the broccoli into a zip top bag, add 1.5 teaspoons Kosher Salt and 1.5 teaspoons Ground Black Pepper. Then shake to coat. (If prepping in advance, you can pause here.)32 ounces Broccoli Florets, 1.5 teaspoons Kosher Salt, 1.5 teaspoons Ground Black Pepper
- Heat 1 – 1.5 tablespoons of avocado or olive oil over medium high heat. Add the broccoli and roasted red peppers. Stir until incorporated.32 ounces Broccoli Florets, 1 – 1.5 tablespoons Avocado Oil or Olive Oil, 6 ounces Roasted Red Peppers
- Add 1 cup of Chicken Broth or Stock. Cover and let cook for about 5 – 8 minutes. The broccoli will start to turn a brighter green. Remove the lid and let it continue cooking until most of the liquid has evaporated. About 10 minutes more, stirring occasionally.1 cup Chicken Broth or Stock
- Toss in 1 cup of shredded Parmesan cheese at the end. Stir to make sure it is well distributed.1 cup Parmesan Cheese
- Serve warm. If you need to keep it warm while other things finish up, either cover the pan and turn the burner to the lowest setting or transfer it to a 9 x 13 inch greased casserole dish, cover it with aluminum foil, and stick it in the oven on “Warm” (for my oven this is 180 degrees F) until you are ready to serve it.
Equipment
- Heat Safe Rubber Scraper Or other utensil for stirring your broccoli while it cooks
- Measuring Cup
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