I’m always surprised when someone tells me they don’t like broccoli…it’s one of my favorite green veggies!
When I ask why they don’t like it, the most common response I get is I guess I’m just sick of it…I need new ideas!
Well, there’s no way I can hear that and not come to the rescue.
Roasting broccoli is a wonderful way to prepare it; as it crisps up in the oven, it caramelizes in spots and takes on an almost nutty flavor. Caramelized onion adds natural sweetness, and balsamic vinegar adds a bit of tang. You don’t have to add grated Parmesan on top, but I find that just a tiny bit goes a long way…after all, cheese and broccoli are BFFs.
This side dish comes together easily for a weeknight meal, but I think it would be an equally wonderful addition to a holiday spread.
For more delicious ideas on what to make with broccoli, check out Cooking Light’s Cooking with Broccoli.
Here’s to bringing back broccoli!
- 3 cups broccoli florets (about ¾ lb/350 g fresh broccoli)
- 1 small onion, peeled, halved, and thickly sliced
- 1½ tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon coarse salt
- ⅛ teaspoon ground black pepper
- 2 teaspoon fresh grated Parmesan cheese, for topping (optional)
- Preheat oven to 425F.
- Toss together all ingredients, then arrange in a single layer on a baking sheet.
- Roast until the broccoli is tender and browned in spots, about 18 to 22 minutes (depending how crispy you like your broccoli), tossing once halfway through.
- Sprinkle the parmesan cheese on top, if using, and serve immediately.