Parmesan Balsamic Roasted Broccoli
But as much as I love broccoli sometimes I just have to jazz it up.
It’s a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations. It reminds me of these Balsamic Roasted Brussels Sprouts but with Parmesan and broccoli instead of sprouts.
I use Trader Joe’s Balsamic Glaze. Most grocery stores carry balsamic glazes or balsamic reductions these days or easily make your own. You want to use a glaze or reduction rather than straight balsamic vinegar for this recipe.
I love my broccoli and all my roasted, broiled, or grilled vegetables blackened to an inch of its life, i.e. burned. When blog photography isn’t involved I go much darker than I have here. Depending on your personal preference for char, bake accordingly, use the suggested baking times as estimates only, and keep an eye on things.
Parmesan Balsamic Roasted Broccoli
This is a super simple side dish that’s perfect for anything from busy weeknights to holiday celebrations. I use Trader Joe’s Balsamic Glaze but there are many grocery stores that carry balsamic glazes or balsamic reductions or make your own. You want to use a glaze or reduction rather than straight balsamic vinegar. Depending on your personal preference for char, bake accordingly, use the suggested baking times as estimates only, and keep an eye on things.
- about 1 pound broccoli florets, trimmed and cut into bite-sized pieces
- 2 tablespoons olive oil (or to save calories and fat spray with olive oil cooking spray)
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- about 2 to 4 tablespoons balsamic reduction or glaze, to taste (not balsamic vinegar; I used Trader Joe’s Balsamic Glaze or make your own balsamic reduction)
- about 2 to 4 tablespoons freshly grated Parmesan cheese, to taste
- Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
- Add the broccoli to the baking sheet, evenly drizzle with olive oil (or spray with olive oil), season with salt and pepper to taste, and toss with your hands to evenly coat. Allow space between the florets and don’t keep them in a tight pile so that they roast rather than steam.
- Bake for about 12 minutes, or until the broccoli is browning on the underside.
- Remove baking sheet from oven, flip broccoli over with tongs, and evenly drizzle with balsamic to taste.
- Return baking sheet to oven and bake for about 3 to 5 minutes, or until as dark as desired. Baking times will vary based on the size of the florets, personal preference for doneness, oven and climate variances, etc. Keep a close eye on it because it can go from underdone to nicely blacked to burnt in just a couple minutes.
- Evenly sprinkle with Parmesan to taste and serve immediately. Broccoli is best warm and fresh.
Adapted from Balsamic Roasted Brussels Sprouts
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