Ingredients:

  • 1 lb broccoli florets, cut into equal sizes
  • 2 medium red bell peppers, seeded and chopped into 1-inch chunks
  • 1/2 medium red onion, coarsely diced
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash the broccoli and red peppers, then use a clean kitchen towel to pat them completely dry to ensure a crisp texture.
  3. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, salt, black pepper, and red pepper flakes.
  4. Add the broccoli florets, chopped red peppers, and diced red onion to the bowl; toss vigorously until all vegetables are evenly coated in the oil and seasoning.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring there is space between the pieces to prevent steaming.
  6. Roast for 18–22 minutes until the broccoli tips are a deep mahogany brown and the peppers have developed slight charred blisters.