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)
- Cut up broccoli into individual florets. Try to cut them into similar-sized pieces so they cook evenly.
- On a large sheet pan, toss all ingredients together. Don’t overcrowd the pan.
- Roast at 425 degrees for 25-35 minutes, or until broccoli is tender when pierced with a fork. Turn once mid-way through cooking.
- Remove from oven, taste test, adjust seasonings (add a little balsamic if it needs more tang) and serve.
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.
Get your copy below. It’s FREE!
Until next week,
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