Wednesday, May 2, 2012

Healthy Sides: Broccoli & Red Pepper with Garlic & Herbs

Early in our marriage, Frog Prince and I relied heavily on Green Giant Veggie Sides to accompany our meals.  One of our favorites included carrots, broccoli, red peppers in an olive oil herb sauce.

Have you had that one? 

Anyway, now that we’re trying to make more and more things from scratch, I decided to give this side dish a try in our own kitchen. 

We loved the result {and of course, we added mushrooms} & I can see us serving this again and again over the summer months. 

Broccoli & Red Pepper with Garlic and Herbs


  • 1 C baby carrots
  • 1 medium red bell pepper, julienned
  • 2 C broccoli florets
  • 4-6 oz mushrooms, quartered baby bella preferred {optional}
  • 1 tsp. garlic powder
  • 1 tsp. basil
  • 1 T olive oil


Begin by preparing the veggies.  Add 1 T olive oil to a large skillet, and toss in the bell peppers and mushrooms. 

Sauté 5-7 minutes until mushrooms have evaporated their liquid and peppers are crisp-tender. 

Meanwhile, steam the broccoli florets and the baby carrots until tender. 

Add the broccoli and carrots to the skillet and toss, sautéing for about 3-5 minutes. 

Stir in the garlic powder and basil, and toss to coat. 

Serve warm alongside your lunch or dinner. 


1 comment:

  1. As a foodie and a scientist, can you share the pros of eating fresh veggies over frozen? I've always been curious of this, and there are so many conflicting messages out there...some say frozen is just the same, and others disagree. I'd love to hear your thoughts!

    PS - this looks like a lovely side dish!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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