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Roasted Broccoli with Balsamic

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 2-4

Roasting broccoli draws out the water and leaves you with a grassy, nutty flavor, a slight natural sweetness a great crunch. Add the spicy heat of red pepper and you’ve got a dish that will make a broccoli skeptic sign up…This was struggle with my daughter, who is an adventurous eater. I read in a parenting book that you have to have your child witness you cooking and/or eating a food at least 20 times before giving up on it. So I did. I would say around moment #12, she ate some and then a little more. She eats broccoli now and enjoys it.

Ingredients

1 head broccoli, about 1 1/2 pounds, broken into florets

4 tablespoons extra-virgin olive oil

2 large garlic cloves, thinly sliced

1/4-teaspoon cayenne pepper

Kosher salt

2 tablespoons Balsamic vinegar

1 tablespoon unsalted butter

Yield: 2-4 servings

Instructions

  1. Preheat oven to 425 F.
  2. Prepare the broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler then slit the broccoli in half lengthwise. In a medium bowl, lightly combine olive oil, garlic and cayenne with 2 tablespoons kosher salt. Arrange the broccoli on a baking sheet and drizzle with the oil mixture, making sure that the broccoli is lightly and evenly coated with oil.
  3. Cook the broccoli: Place baking sheet in the oven on the middle rack and, with the oven door open, pour ½ cup water onto the bottom of the tray.  Close the door and roast for 15-20 minutes or until the edges of the broccoli are beginning to brown & tender. Insert a small knife to check if the broccoli is tender in the center part of the stem. If not, cook 5-10 minutes longer.
  4. The sauce: In a medium sauté pan, bring the Balsamic to a simmer over medium heat and whisk in the butter. Taste for seasoning.
  5. Serve the broccoli: Remove the broccoli from the oven and transfer to a serving platter. Spoon the sauce over top.

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