Spicy Honey Balsamic Broccoli
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What’s Up, Hungry People
Why is broccoli the BEST when roasted?! We LOVE roasted broccoli in our house. It’s so easy to make any which way you prefer! This time around, I used a mix of honey and balsamic vinegar to make the best roasted broccoli in town.
As most of my readers probably know, I have an obsession with sweet and spicy flavor combinations. With a hint of heat at the end, these tender broccoli florets truly become something spectacular.
Here’s What You Need
- Broccoli: The base of the dish, providing a healthy and tasty veggie option.
- Garlic vinaigrette: Adds a tangy, savory flavor to the broccoli.
- Onion powder: Brings a mild onion flavor to the mix.
- Red pepper flakes: Adds a bit of heat to balance the sweetness.
- Balsamic vinegar: Provides a rich, sweet, and tangy glaze.
- Honey: Sweetens the broccoli and helps it caramelize.
- Olive oil: Ensures the broccoli roasts evenly and gets crispy.
- Salt & pepper: Essential seasonings to taste.
Let’s Cook
Preheat your oven to 425°F. While that’s heating up, go ahead and wash your broccoli. Once it’s all clean, chop it into bite-sized florets.
Seasoning the Broccoli
Now, grab your baking sheet and arrange the broccoli florets in a single layer. This helps them cook evenly. Drizzle on some olive oil and garlic vinaigrette. Sprinkle on the onion powder and red pepper flakes. Pour one tablespoon of balsamic vinegar and one tablespoon of honey over the top. Give the pan a good shake to make sure everything’s well-coated.
Roasting Time
Pop the baking sheet into the oven and let the magic happen for 30-40 minutes. You’ll know they’re done when the tips of the broccoli are browned and crispy.
Finishing Touches
Once your broccoli is out of the oven, drizzle on the remaining balsamic vinegar and honey. This extra bit of sweetness and tang takes it to the next level. Finally, season with salt and pepper to taste. Serve it up and enjoy!
Additional Tips for Perfect Roasted Broccoli
- Even Coating: Make sure to shake the pan well after adding the seasonings. This ensures every floret gets the full flavor treatment.
- Crispiness: For extra crispy broccoli, spread them out so they aren’t touching. Crowded broccoli steams rather than roasts.
- Sweetness and Heat Balance: Adjust the honey and red pepper flakes to your taste. More honey for sweetness, more red pepper for heat.
- Leftovers: Leftover roasted broccoli makes a great addition to salads or pasta. Just toss it in cold or give it a quick reheat.
Roasted broccoli has never tasted so good. This recipe’s blend of honey and balsamic vinegar creates a perfect balance of sweet and tangy with a hint of spice. Plus, it’s versatile enough to be a side dish or a snack. Enjoy every bite, Hungry People!
Balsamic Roasted Broccoli
Ingredients
- 2 cups broccoli head chopped into florets
- ½ cup garlic vinaigrette Garlic Expressions recommended
- 1 tablespoon onion powder
- 1 teaspoon red pepper flakes
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. Wash and chop the broccoli head into bite-sized florets.
- Arrange the florets onto a baking sheet in an even layer. Drizzle on the olive oil, garlic vinaigrette, onion powder, red pepper flakes, one tablespoon of balsamic vinegar, and one tablespoon of honey. Shake the pan to evenly coat the broccoli florets.
- Bake at 425°F for 30-40 minutes, until the broccoli tips are browned and crisp. When the broccoli is finished baking, drizzle on the remaining balsamic vinegar and honey. Season with salt and pepper to taste. Enjoy!
