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.)