Balsamic Roasted Broccoli
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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.
Balsamic Roasted Broccoli
This time around, I used a mix of honey and balsamic vinegar to make the best roasted broccoli in town.
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 balsamic vinegar and one tablespoon honey. Shake the pan to evenly coat the broccli florets.
- Bake at 425 for 30-40 minutes, until the broccoli tips are browned and crisp. When the broccoli is finished baking, drizzle on the remaining balsamic and honey. Season with salt and pepper to taste. Enjoy!
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