Broccoli with garlic and roasted peppers

    20 min

    This broccoli, garlic and roasted red pepper side dish pairs beautifully with roast pork. Sprinkle with Parmesan cheese to serve.

    5 people made this

    Serves: 6 

    • 1 bunch tenderstem broccoli, trimmed
    • 3 tablespoons extra-virgin olive oil
    • 5 cloves garlic, sliced
    • 2 roasted red peppers from a jar, drained and chopped
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Add the broccoli and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
    2. Heat the olive oil in a large pan over medium heat. Stir in the garlic and cook until tender, about 1 minute. Add the broccoli. Cook and stir until the broccoli has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the pan from the heat and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.

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    Reviews in English (9)


    My first taste of broccoli rabe was in an excellent Italian restaurant – and I hated it. So bitter and fibrous! Thinking it was a fluke, I tried it again, preparing it myself - and still hated it. So I knew I wouldn’t like the broccoli rabe in this recipe, but I also knew I’d love the recipe itself prepared with broccolini as an alternative. It was wonderful. Hubs and I both enjoyed it. Festive with its bright green and red colors, it was perfect for a Christmas season meal. I served it with a beautiful prime rib roast that Hubs prepared along with “Shiitake Scallopine,” recipe also from this site.  -  18 Dec 2011  (Review from Allrecipes US | Canada)


    Great combo! Loved the tangy lemon juice and the sweet roasted red peppers - they played off each other perfectly! Maybe next time I'll add a little red pepper flake to give it just a kick.  -  18 Jun 2011  (Review from Allrecipes US | Canada)


    Easy to prepare. Boiling the Broccoli Rabe takes some of the "bite" out but also leaves it saturated with water. It was tender enough in 3 minutes and I squeezed out the excess water before placing it in the skillet which helped to remove some of the excess water. The leftovers are great cold. I added a little fresh olive oil, red wine vinegar and some calamata olives and had it salad style. Delish!  -  01 Jul 2011  (Review from Allrecipes US | Canada)