Sides · From Adam's kitchen
Balsamic Vinegar Broccoli
The easiest vegetable side there is: roast broccoli until the edges crisp, then finish it with a splash of balsamic. The browned bits are the best part.
- Serves
- 2
- Skill
- Easy
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
Method
Heat the oven
Heat the oven to 375°F.
Cut the broccoli (5 min)
Wash the broccoli and dry it well. Cut it into small, bite-size florets.
WhyDry broccoli roasts. Wet broccoli steams and will not brown.
Season and roast (25 min)
On the baking sheet, toss the florets with olive oil, salt, and pepper until coated. Spread them out in a single layer and roast for 25 minutes.
Ready whenThe edges are browned and crispy and a fork goes easily into the stems.
Finish (1 min)
Drizzle with the balsamic vinegar, toss, and serve hot.
Make it cheffy
Do not waste the stem
How
Peel the tough outer skin off the broccoli stem with a vegetable peeler, cut it into ½-inch coins, and roast them with the florets.
Why
The peeled stem is sweet and tender, and you get more food from the same head of broccoli.
Swaps
- Broccoli → cauliflower or Brussels sprouts (Brussels sprouts need about 5 minutes more).
- Balsamic vinegar → balsamic glaze or a squeeze of lemon.
Make ahead & storage
Make ahead
Roast a double batch ahead.
Storage
Keep in an airtight container in the fridge. Reheat in the oven or air fryer at 400°F for 5 minutes to crisp it back up.
Macros per serving
Estimate- Calories
- about 210
- Protein
- about 6 g
- Carbs
- about 18 g
- Fat
- about 14 g
Per serving, based on 2 servings and a 1-lb head of broccoli. For 4 servings, halve these numbers.