Roasted Broccoli with Balsamic Vinegar
Roasted Broccoli with Balsamic Vinegar
Power packed with antioxidants, fiber, minerals, nutrients & vitamins, broccoli originated in the eastern Mediterranean region. A favorite plant of the ancient Romans, they cultivated it for its versatility in preparation: steam, sauté, blanche, boil, roast, grill or raw dipped in olive oil. The miniature tree made its way to the U.S. in the 1700’s.
A winter favorite, we tweaked a recipe by roasting florets in extra virgin olive oil and our kitchen “go to” IGP quality, balsamic vinegar. By roasting the cruciferous vegetable together with our vinegar, strong pungent flavors turn subtly sweet & smoky. Finish with a dusting of parmesan cheese, it makes a nutritious, delicious side dish. Approx. 4 servings.
Easy Ingredients:
1 pound of fresh broccoli
3 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra to taste
3 tablespoons Villa Graziella Organic Silver Label Balsamic Vinegar
½ cup freshly grated Parmesan cheese
1 teaspoon fresh cracked black pepper
1 teaspoon coarse sea salt + extra to taste
Simple Directions:
Preheat oven to 425°F (218°C), move rack to center position
Wash broccoli florets and stalks in warm water, dry with a clean dish or paper towel, cut florets into bite-sized pieces, set stalks aside
Line a baking dish or cookie sheet with parchment paper, brush with 1 tablespoon olive oil
Spread florets on the baking dish, add 2 tablespoons of oil and mix, coating each floret
Drizzle florets with 2 tablespoons of vinegar, salt & pepper, toss thoroughly so ingredients and spices evenly coat florets
Bake for 5 minutes, remove dish from oven and turn florets over, bake for 5 additional minutes
Dust Parmesan cheese over florets, return to the oven for 3 minutes or until the edges of florets are golden brown
Remove from oven, drizzle 1 tablespoon of vinegar on florets, gently toss
Season to taste with pepper & sea salt
Serve hot & enjoy
Helpful Hints:
When choosing broccoli, choose a firm bunch with a tight crown and stems, make sure it is dark green throughout with no yellow or black spotting,
Loaded with fiber & nutrients, broccoli stalks can be eaten! Peel the tough outer layer of each stalk and shred in a salad, slaw or veggie stir fry.
Inspirational recipe found here…https://usebalsamicvinegar.com/parmesan-roasted-broccoli/