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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)


  1. Cut up broccoli into individual florets. Try to cut them into similar-sized pieces so they cook evenly.
  2. On a large sheet pan, toss all ingredients together. Don’t overcrowd the pan.
  3. Roast at 425 degrees for 25-35 minutes, or until broccoli is tender when pierced with a fork. Turn once mid-way through cooking.
  4. 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.)