Recipes Side Dish Vegetables Broccoli Roasted Broccoli 4.1 (156) 120 Reviews 23 Photos Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too! Recipe by Kelly H Published on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 23 23 23 23 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 cups broccoli florets 1 yellow bell pepper, sliced 1 tablespoon Montreal steak seasoning 2 teaspoons chili powder 1 teaspoon garlic powder salt and pepper to taste 1 tablespoon extra-virgin olive oil Directions Preheat an oven to 400 degrees F (200 degrees C). Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish. Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes. I Made It Print Nutrition Facts (per serving) 69 Calories 4g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 69 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 718mg 31% Total Carbohydrate 8g 3% Dietary Fiber 2g 8% Total Sugars 2g Protein 2g Vitamin C 128mg 638% Calcium 45mg 3% Iron 1mg 5% Potassium 292mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved