Garlic Sauteed Broccoli and Peppers
Broc ‘n’ Roll
What are Garlic Sauteed Broccoli and Peppers?
A vibrant, quick side dish, these broccoli and peppers are so delicious and easy to make. A quick stir fry ensures that the garlic flavour and texture of the vegetables really shine through.
You’ll love this recipe if…
… you want a quick, colourful and nutritious side dish that lends itself to all sorts of main dishes. We’ve used it with our parsley butter grilled fish.
You might think that these sauteed broccoli and peppers are your best friend. They check in with you when you’re going through a rough time. They’ll hold your hair back when you’ve had one too many, and then put you in the Uber. Then they’ll text you to make sure you got home ok. That’s best friend material.
But the truth is these sauteed broccoli and peppers are everyone’s friend. They’re just the type who gets along well with everyone.
This easy side dish has clean flavours, vibrant colours and retains the natural crunch of the vegetables. It goes well with most dishes, we’ve used it with parsley butter fish but it could also work with roast chicken, pork or prawns. Like I said, it gets along with everyone.
Be a good friend right back and make this garlic sauteed broccoli and peppers. Take it to meet your friends. Everyone needs a friend like broc and peppers in their lives.
Gather the Ingredients
Prep the vegetables, Parboil the Broccoli
After cutting up the vegetables, parboil broccoli florets in boiling water for 3-5 minutes, once par-cooked strain in a large colander.
Sauté the Ingredients
Add the garlic to a hot pan with butter and oil and sauté. Add the chopped vegetables with salt and pepper and cook until slightly charred.
Serve and Enjoy!
- In order to really retain that beautiful bright green colour of the broccoli, par-boil it for 3-5 minutes in boiling water, quickly strain it and then dunk it into a cold water bath immediately. Let it sit in the cold water for a couple of minutes.
- Use a really hot pan or wok on high heat to get a really nice charring (but careful not to overdo it or you’ll burn the vegetables)
Garlic Sauteed Broccoli and Peppers
Equipment
- non stick pan or wok
Ingredients
- 2 cups small broccoli florets
- 1 cup peppers, sliced (you can use sweet peppers or mildly spicy peppers, the chef has used red bell peppers)
- 2 tablespoons garlic, finely sliced
- 1 teaspoon black pepper, crushed or ground
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Parboil 2 cups small broccoli florets in boiling water for 3-5 minutes, once par-cooked, strain in a large colander or if you want to retain the bright green colour of the broccoli, strain it first and put in a bath of cold water for a couple of minutes.
- Put the 1 tablespoon butter and 1 tablespoon olive oil in a hot pan on high heat
- When the butter melts add 2 tablespoons finely sliced garlic into the pan, sauté for a minute
- Add 1 cup sliced peppers, sauté for a minute
- Add the broccoli and sauté for another minute.
- Add salt to taste and 1 teaspoon crushed black pepper and stir through on the heat until the vegetables and garlic get slightly charred
- Remove from the heat and serve.
Video
FAQ
What kind of peppers should I use?
You can use sweet or mildly spicy peppers depending on the amount of kick you want. The Chef used red bell peppers for colour, you can add mini sweet peppers, sweet Italian peppers or cherry peppers instead. If you want to go slightly spicier, try Cuban peppers, Shishito, Yellow Chile peppers or Banana peppers. We don’t recommend going very spicy, so please save the Carolina Reapers for some other dish.
How do I keep the vegetables looking bright?
In order to really retain that beautiful bright green colour of the broccoli, par-boil it for 3-5 minutes in boiling water, quickly strain it and then dunk it into a cold water bath immediately. Let it sit in the cold water for a couple of minutes.
What do I serve with garlic sauteed broccoli and peppers?
We served it with parsley butter grilled fish and vanilla pumpkin puree, but this really goes with anything. Try it with roast chicken, pork, tempeh or prawns.
What to serve with Garlic Sauteed Broccoli and Peppers
Lemon Butter Fish with parsley
Creamy Mashed Pumpkin with vanilla
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