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    Super Simple Side Dish: Roasted Balsamic Broccoli

    I definitely do NOT fancy myself a chef by any stretch of the imagination. My husband and I eat out way more than we should, and when we cook at home, he normally handles the proteins. However, I have been known to whip up some tasty side dishes! I’m a big fan of making vegetable dishes that don’t require exact measurements and that can be easily switched up with different vegetables. This roasted balsamic broccoli with red onions is one of my “go-to’s” and is an easy way to add a little pizzazz to a normally boring side dish.My husband and I both love broccoli, so when we cook at home, it is normally our staple veggie. This dish is incredibly simple, so I hesitate to say this is a “recipe”. Nothing is exact, and you won’t be able to easily mess it up.

    Ingredients:

    – One bag of broccoli florets (you can certainly just cut up a full head). This should make enough for 2 people with leftovers, or a couple and 2 kids.

    – 1 red onion

    – Olive Oil

    – Balsamic Vinegar

    -Salt and Pepper
    Directions:
    1. Preheat the oven to 400 and start by slicing up 1/2-3/4 of a red onion. I love onions, so we tend to go a little heavier with them. Most of the strong onion flavor cooks out, but you can make much smaller slices if you aren’t too big of an onion fan.
    2. Add the red onion and broccoli florets into a medium sized mixing bowl
    3. Add 2-3 tablespoons of olive oil. Again, this is not a true “recipe” I just add things to taste. I like to get a nice coating of olive oil (especially on the broccoli) because it will help the veggies to toast up nicely in the oven.
    4. Add about 2 tablespoon of balsamic vinegar. I don’t like to go too heavy with this, but just want to add enough to take some of the sting out of the onions and add a hint of sweetness.
    5. Mix the veggies, olive oil and balsamic together well enough so that everything is coated. Add salt and pepper to taste. Pour everything out on a foil lined (easier cleanup) baking sheet. Cook for 5-7 minutes, take them out and stir them up, and then put them back in for about 7 more minutes. You don’t want to burn them, but you want want to see some nice crisp browning on the broccoli. The onions should get more translucent, but not too wilted or crispy.
    6. Voila! This super simple side dish is healthy and can help you switch up what can normally be a boring and lackluster vegetable side. You can also switch the broccoli out for halved brussels sprout which work really nicely with this recipe as well. Enjoy!
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