Bright, crisp, and full of flavor, this broccoli with sautéed red pepper is a vibrant side dish that brings color and character to any meal. The combination of tender-crisp vegetables, aromatic shallots, and crunchy almonds, finished with a hint of citrusy spice, makes this dish both visually striking and delightfully satisfying. It’s a simple recipe that transforms everyday ingredients into something truly special—light enough for weekday dinners and elegant enough for entertaining.
Ingredients Breakdown
This dish celebrates the beauty of fresh, whole ingredients, coming together in a balanced and flavorful way. At the heart of the recipe is broccoli—firm, fresh florets that bring a natural earthiness and a satisfying bite. They act as the canvas for a lively blend of color and texture. The sweet red pepper, cut into thin julienne strips, not only adds a pop of bold color but also contributes a subtle sweetness that pairs effortlessly with the grassy notes of broccoli.
Shallots play a quieter but important role, adding a delicate aromatic layer that deepens the flavor without overpowering. Olive oil provides the perfect medium for sautéing, lending a mild fruitiness that carries the other ingredients. Slivered almonds are sprinkled in for texture—a delightful crunch that contrasts with the tender vegetables. Lemon-pepper seasoning brings brightness and a gentle citrus kick that lifts the entire dish. A touch of salt rounds out the flavor profile, keeping every element in harmony.
Step-by-Step Cooking Method
Start by boiling the chicken broth in a large saucepan, a flavorful alternative to water that infuses the broccoli with savory undertones right from the start. Once the broth reaches a gentle boil, add the broccoli florets and let them simmer under a lid for a few minutes—just long enough to soften slightly while maintaining their vibrant green hue and crisp-tender texture.
While the broccoli cooks, heat olive oil in a separate skillet over medium heat. Sauté the julienned red pepper and chopped shallot, stirring occasionally until the vegetables become tender but still retain a slight crunch. The red pepper’s sweetness and the shallot’s subtle aroma meld beautifully during this process, laying the foundation for a deeply flavorful dish.
Once the broccoli is drained, it joins the skillet with the sautéed vegetables. Add in the slivered almonds, lemon-pepper seasoning, and salt. Stir everything together for a couple of minutes, allowing the flavors to mingle and the broccoli to finish cooking to a perfect tenderness. The almonds toast slightly in the pan, intensifying their flavor and adding irresistible crunch.
Serve the dish warm, garnished with a light extra sprinkle of lemon-pepper if desired. It’s a quick yet sophisticated side that brings both freshness and finesse to the table.
Recipe Tips & Frequently Asked Questions
Choosing the best broccoli florets for uniform cooking:
Select firm, tight florets with no yellowing or wilting. Try to keep the pieces a similar size so they cook evenly.
Timing your simmer perfectly for a crisp-tender result:
Simmering for just 5–8 minutes ensures the broccoli softens without becoming mushy. Check doneness with a fork—it should glide in with slight resistance.
Adjusting the heat to avoid over-sautéing the peppers:
Keep the heat at medium. Too high, and the peppers lose their structure; too low, and they won’t caramelize properly.
Toasting almonds beforehand for extra flavor:
Toast the almonds in a dry skillet until golden before adding them to the dish for a richer, nuttier flavor.
Enhancing seasoning with citrus zest or fresh herbs:
A little lemon zest or a sprinkle of chopped parsley adds freshness and visual appeal.
What to Serve With This Recipe
This vibrant side dish pairs beautifully with a range of mains. Serve it alongside grilled chicken breasts, roasted salmon, or lemon-herb pork chops for a balanced, flavorful plate. For a vegetarian pairing, it works well with quinoa-stuffed bell peppers or a creamy mushroom risotto. Add a grain like couscous, wild rice, or herbed farro for a more complete meal. Its crisp textures and light citrusy flavor make it an ideal companion to richer, savory dishes.
Variations to Try
There’s plenty of room to get creative with this recipe. Add a minced garlic clove or freshly grated ginger to the sauté pan for a bold twist. Swap the slivered almonds for toasted pine nuts, cashews, or even pumpkin seeds for a different crunch and flavor profile. Replace the chicken broth with vegetable broth for a fully vegetarian version without sacrificing flavor. For extra variety, throw in some sugar snap peas, zucchini ribbons, or baby corn to boost texture and color even further.
Frequently Asked Questions
Can frozen broccoli be used instead of fresh?
Yes, though fresh offers better texture. If using frozen, reduce the cooking time slightly to prevent over-softening.
How can I make this dish completely plant-based?
Simply use vegetable broth in place of chicken broth. All other ingredients are naturally plant-based.
What other seasonings work well in this recipe?
Try garlic powder, crushed red pepper flakes, or a sprinkle of cumin for a different flavor profile.
Can I make this dish ahead of time and reheat it?
Yes, it can be made a few hours in advance. Reheat gently in a skillet or microwave, adding a splash of broth if needed.
How do I keep the broccoli from getting too soft?
Avoid overcooking during the initial simmer. Keeping the sautéing time short after adding the broccoli also preserves its firmness.
Broccoli with sautéed red pepper is a simple yet striking side dish that delivers on both flavor and presentation. It’s fast to prepare, easy to adapt, and versatile enough to fit into weeknight dinners or holiday spreads. With a mix of textures, bold colors, and just the right seasoning, it brings freshness and flair to any meal.
Ingredients
1 pound fresh broccoli florets
1 cup chicken broth
1 cup julienned sweet red pepper
2 tablespoons olive oil
2 tablespoons chopped shallot
1/3 cup slivered almonds
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
Instructions
Begin by pouring the chicken broth into a large saucepan and bringing it to a rolling boil over medium-high heat. Add the broccoli florets to the simmering broth, then reduce the heat. Cover the pan and let the broccoli cook gently for about 5 to 8 minutes, or until it reaches a crisp-tender texture while retaining its vibrant color.
While the broccoli is simmering, heat the olive oil in a large skillet over medium heat. Add the julienned sweet red pepper and chopped shallot. Sauté for around 5 minutes, stirring occasionally, until the vegetables are tender yet still slightly crisp, releasing a subtle sweetness and aromatic depth.
Once the broccoli is done, drain it thoroughly and transfer it into the skillet with the sautéed red pepper and shallot. Add the slivered almonds, lemon-pepper seasoning, and salt. Toss everything together and cook for another 2 minutes, stirring continuously to combine the flavors and allow the broccoli to finish cooking to perfect tenderness.
Serve warm for a vibrant, flavorful vegetable side dish that combines texture, color, and a hint of citrusy spice.
Broccoli with Sauteed Red Pepper Recipe
Ingredients
- 1 pound fresh broccoli florets
- 1 cup chicken broth
- 1 cup julienned sweet red pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot
- 1/3 cup slivered almonds
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
Instructions
- Begin by pouring the chicken broth into a large saucepan and bringing it to a rolling boil over medium-high heat. Add the broccoli florets to the simmering broth, then reduce the heat. Cover the pan and let the broccoli cook gently for about 5 to 8 minutes, or until it reaches a crisp-tender texture while retaining its vibrant color.
- While the broccoli is simmering, heat the olive oil in a large skillet over medium heat. Add the julienned sweet red pepper and chopped shallot. Sauté for around 5 minutes, stirring occasionally, until the vegetables are tender yet still slightly crisp, releasing a subtle sweetness and aromatic depth.
- Once the broccoli is done, drain it thoroughly and transfer it into the skillet with the sautéed red pepper and shallot. Add the slivered almonds, lemon-pepper seasoning, and salt. Toss everything together and cook for another 2 minutes, stirring continuously to combine the flavors and allow the broccoli to finish cooking to perfect tenderness.
- Serve warm for a vibrant, flavorful vegetable side dish that combines texture, color, and a hint of citrusy spice.
