Broccoli With Fennel And Red Bell Pepper Recipes

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BROCCOLI WITH FENNEL AND RED BELL PEPPER



Broccoli With Fennel and Red Bell Pepper image

Make and share this Broccoli With Fennel and Red Bell Pepper recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 teaspoon chopped fennel seed
2 shallots, chopped
1 fresh fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 pound)
1 large red bell pepper, cut into long strips
3 large head broccoli, cut into florets (about 7 cups)
1 teaspoon herbes de provence (see note below)
2/3 cup canned low sodium chicken broth

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat.
  • Add fennel seeds and stir until toasted, about 3 minutes.
  • Add shallots and saute until golden, about 3 minutes.
  • Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
  • Add broccoli.
  • Drizzle remaining 2 tablespoons oil over vegetables.
  • Stir in herbes de Provence.
  • Pour broth over.
  • Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
  • Season with salt and pepper.
  • Herbes de Provence is a dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Nutrition Facts : Calories 213.7, Fat 10.5, SaturatedFat 1.4, Sodium 131, Carbohydrate 26.3, Fiber 9.8, Sugar 6.3, Protein 10.1

BROCCOLI WITH FENNEL AND RED BELL PEPPER



Broccoli with Fennel and Red Bell Pepper image

Categories     Sauté     Thanksgiving     Low Carb     Vegetarian     Broccoli     Fennel     Bell Pepper     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil
1 teaspoon chopped fennel seeds
2 shallots, chopped
1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
1 large red bell pepper, cut into long strips
3 large heads of broccoli, cut into florets (about 7 cups)
1 teaspoon herbes de Provence*
2/3 cup canned low-salt chicken broth

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
  • *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BROCCOLI AND BELL PEPPERS



Broccoli and Bell Peppers image

This colorful steamed broccoli side dish is loaded with vitamin C! If you don't have a steamer basket, improvise with a metal colander to prepare this healthy vegetable dish. I have played with this recipe to suit my tastes, but originally found it in BH&G.

Provided by Bev I Am

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb broccoli, cut into flowerets
1 sweet red peppers or 1 yellow sweet pepper, cut into 1 inch pieces
3 tablespoons butter
2 tablespoons lemon juice
1 teaspoon lemon zest
salt and pepper, to taste

Steps:

  • Place broccoli and pepper in a steamer basket over simmering water.
  • Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
  • Drain.
  • Arrange on a serving platter.
  • Meanwhile, in a small saucepan melt the butter.
  • Stir in lemon zest, lemon juice, salt and pepper.
  • Drizzle over broccoli mixture.

ITALIAN BROCCOLI WITH PEPPERS



Italian Broccoli with Peppers image

This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato, cut into wedges and seeded
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI AND RED BELL PEPPER SAUTE



Broccoli and Red Bell Pepper Saute image

This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories     Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 3/4 lbs broccoli
1/4 cup unsalted butter (1/2 stick)
1 red bell pepper, cut julienne
1/2 cup sliced green onion (including some of green tops)
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
salt & freshly ground black pepper

Steps:

  • Cut off broccoli florets; cut large florets in half lengthwise.
  • Peel stems and slice 1/4-inch thick.
  • Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems.
  • Rinse under cold water, drain and pat dry.
  • Melt butter in large skillet over medium heat.
  • Add bell pepper and saute until softened, about 5 minutes;increase heat to high.
  • Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.

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