Broccoli, kale, asparagus, brussels sprouts, bok choy – you can’t keep me away from their cruciferous splendor . Now my husband, Elias, he is another story. For several years I actually avoided making dishes with broccoli when I knew he would be around. But then a breakthrough *cue rainbow*. This glorious roasted balsamic broccoli came to fruition and he could not resist its tangy, parmesan charm.
This balsamic broccoli has a bold punch of flavor to brighten up your dinner. Serve it with Succulent Garlic Butter Roasted Chicken, a nice, juicy steak, or even tossed with some buttered noodles and pine nuts. I do not doubt that you could come up with a million ways to use this broccoli, but honesty, I doubt it will last that long. Though inadvisable, I am definitely capable of eating all of this recipe in one sitting. If you are a crucifero-phile, like me, go ahead and double that recipe.
I am not saying that you should eat two whole heads of broccoli in one sitting – but I am not, not, saying that. I mean, it’s practically health food, right? If you can eat two cups of blended fruit and call it good, surely, I can eat a pound of broccoli. It is possible that there is a fine line between self-care and full on self-indulgence, but if that line is balsamic broccoli, I don’t want to know.
Indulge yourself and please your picky eaters with this recipe, then thank yourself for eating your daily serving of vegetables. If that’s not self-care, I don’t know what is.
Spouse Approved Roasted Balsamic Broccoli
- 2 heads broccoli cut into med-small florets
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup parmesan
- ¼ cup balsamic vinegar
- ¼ tsp red pepper flakes
- ¼ tsp white sugar
- ¼ tsp garlic powder
- ¼ tsp salt
- Preheat oven to 375°F.
- In a medium size bowl, mix broccoli florets with oil, salt, and pepper.
- Roast broccoli for 10 minutes.
- Stir broccoli, then return to oven for another 10 minutes.
- Mix broccoli, then sprinkle parmesan over the top.
- Return to oven for a final 10-15 minutes, until the parmesan starts to crisp.
- Meanwhile, add balsamic vinegar and red pepper flakes to a small saucepan and heat it on the stove over medium-low.
- Allow the balsamic vinegar to reduce to about half of the original volume, turning the heat down as necessary to maintain a light simmer.
- Mix garlic powder, sugar, and salt into the vinegar reduction.
- When the broccoli comes out of the oven, drizzle the balsamic reduction evenly over the top and toss lightly to mix.