Roasted Garlic, Broccoli, & Bell Peppers

Yield: 3 to 4 servings Active time: 30 minutes Total time: 1 hour June 12, 2020

Roasted veggies are so versatile. Once the chopping is done, roasting them on sheet pans is hands-off, and these veggies pair perfectly with white or brown rice, farro, noodles, or beans for a full meal, with or without a protein.

Recipe adapted from MyFoodChannel and The Spruce Eats.


  • 1 head garlic
  • Olive oil
  • Salt and pepper
  • 2 to 3 crowns broccoli
  • 2 red bell peppers


Preheat oven to 400º.

Peel garlic and place cloves on a square of aluminum foil. Drizzle with just enough olive oil to coat the cloves. Add salt and pepper to taste. Stir to coat the cloves in the oil and then close up the aluminum foil like a Hershey’s Kiss.

Place the bundle on the oven rack and bake for 30 minutes.

Meanwhile, cut the broccoli into bite-sized pieces. Remove the ribs and seeds from the bell peppers, and cut into 1-inch pieces. Coat a sheet pan with cooking spray, and add the broccoli and bell peppers to the sheet pan in a single layer. Drizzle with 1 to 2 Tbs. olive oil and season with salt and pepper; toss to coat.

Once the garlic has roasted for 30 minutes, remove the bundle from the oven and place it in the middle of the sheet pan. Place the sheet pan in the oven for 12 to 15 minutes, or until the broccoli is crisp-tender and beginning to caramelize.

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