It’s not always easy to get (a healthy) dinner on the table.
I’ll be the first to admit that when the sun has set and I haven’t made plans for what’s on the menu (which has been happening more than usual as I’ve been in book-mode), the first dish to get ignored is the vegetable dish.
That’s why I’m such a fan of roasting vegetables. I can make a huge batch at once (cutting way down on prep time) and save the leftovers for meals later in the week.
(And it’s one of the 8 ways I make cooking at home faster than takeout.)
My favorite roasted vegetable dishes are ones that taste fantastic hot or cold, so I can quickly grab something out of the fridge and start munching whenever hunger strikes (which is especially comforting when I have a hectic day ahead).
My 5-ingredient recipe for Balsamic Roasted Broccoli has a gorgeous caramelized color (and flavor), the perfect balance of sweet and sour, and tastes just as good right out of the oven as it does 2 days later atop a salad (maybe better!).
Did I mention it takes just minutes to throw together, so you can relax on the couch (perhaps with a glass of vino) as the oven takes care of the work?
That’s my kind of cooking!
Balsamic Glazed Broccoli
- 1 to 1 1/2 lb broccoli
- 1 tsp salt
- 1 small onion, sliced thin
- 2 Tbsp balsamic vinegar*
- 2 Tbsp coconut oil, bacon fat, or ghee (clarified butter)
Instructions
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Cut up broccoli into individual florets. Try to cut them into similar-sized pieces so they cook evenly.
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On a large sheet pan, toss all ingredients together. Don’t overcrowd the pan.
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Roast at 425 degrees for 25-35 minutes, or until broccoli is tender when pierced with a fork. Turn once mid-way through cooking.
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Remove from oven, taste test, adjust seasonings (add a little balsamic if it needs more tang) and serve.
Recipe Notes
NOTE: *I use a well-aged, slightly sweet balsamic vinegar. If yours is extremely sour, mix in 1 teaspoon of coconut sugar or honey to balance out the flavor and cut the acidity.
You can use broccoli stems in this as well. If it’s a thick stalk, peel the outermost layer, then slice into 1/4 inch cubes and roast with the florets! Tender stalks can be left unpeeled. (Or you can grate the broccoli stem and make broccoli slaw.)
I like to serve balsamic glazed broccoli alongside grilled chicken, beef roast, or even fish. Although it’s delicious served hot, I actually think the flavor improves overnight. Consider serving the leftovers as a cold salad the next day.
(psst- if for some crazy reason, these photos don’t have you intrigued or you’re not a fan of balsamic vinegar, try my recipe for lemon roasted broccoli!)
Now I’d love to hear from you:
What’s your favorite way to prepare broccoli?
For more tasty vegetable recipes, grab yourself a copy of my free ebook, “Veggies: Eat Them Because You Want To, Not Because You Have To.”
It’s designed specifically for people who want to learn how to make vegetables taste good. I’ve turned countless veggie haters into regular veggie eaters with the tips and tricks (and foolproof recipes) I include in this information-packed guide.
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Until next week,
Lily
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Wow, Lily, this looks amazing! I am always so appreciative of new ways to prepare broccoli – it’s a staple in our house. Thank you of sharing!
Let me know how it turns out, Jennifer!
So mouthwatering! Funny I did something similar last night with brussel sprouts and bacon in a saute. I like the idea of roasting though. Thank you!
Now we’re talking, Trista! Roasted Brussels sprouts are my favorite, especially with bacon. Here’s my method for roasting them.
This looks sooo good! Can I prepare other greens the same way? I always find myself with a LOT of kale. Will this recipe work with kale? Or do you have a good kale recipe I could try?
Hi Paige, These flavors are fantastic with kale, but kale might burn in the oven. So I’d do either 1) omit the onions and make kale chips (follow these instructions) or 2) Instead of using the oven, saute it stove top. Start by cooking the onions until lightly browned, then add kale and balsamic.
I can almost taste this broccoli!
With a few chili flakes, a sprinkle of cayenne or a generous grind of black pepper, this dish includes all of Ayurveda’s six tastes – sweet, salty, sour, bitter, pungent, astringent .
(I’d rely on coconut oil and avoid bacon fat.)
Great recipe – Yum!
Love, love, love chili flakes. 🙂
Looks delcious! I was the weird kid that loved broccoli 🙂 I’ll be pinning this to try soon!
Looks so delicious! I can’t wait to make this. I used to hate broccoli until my husband roasted it in the oven one night. I had been a bit of a drama queen over the fact that he chose broccoli as our only vegetable so he got a good laugh out of the fact that I practically inhaled it! My favorite remains grilled – next time I think I’ll throw on some balsamic vinegar.
The gals are coming for Sunday dinner. Was looking for a veggie dish to pair with vegan eggplant parm. Gotta give this a whirl. Thanks Lily!
this looks soooo yummy, lily! i was just thinking (with dismay) how often i leave vegetables out of my family’s meals, simply because i don’t feel like making the effort. but we all love broccoli and this looks like a fabulous way to prepare it! (we’re already fans of roasted asparagus – not sure why i didn’t try other vegetables this way as well?!)
I love roasting vegetables! Roasting carrots, beets, brussel sprouts and cauliflower are awesome too!
Me too! Roasted Brussels Sprouts are some of my fave. And my recipe for Roasted Curried Cauliflower is borderline addictive (in a good way). 🙂