Broccoli With Fennel and Red Bell Pepper

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tablespoons oil in heavy large skillet over medium heat.
  • Add fennel seeds and stir until toasted, about 3 minutes.
  • Add shallots and saute until golden, about 3 minutes.
  • Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
  • Add broccoli.
  • Drizzle remaining 2 tablespoons oil over vegetables.
  • Stir in herbes de Provence.
  • Pour broth over.
  • Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
  • Season with salt and pepper.
  • Herbes de Provence is a dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
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