Garlic Balsamic Roasted Broccoli!
I’ll be honest with you: I am not the biggest fan of vegetables. Never have been, even as a kid (although that’s pretty much expected of any kid, right?). I always knew it was important to eat my veggies, and my parents always ensured we cleared out plate of them before we left the table.
Still, as I left home to be on my own and started my degree in nutritional sciences, my understanding of the necessity of all things vegetal deepened. Not only are vegetables full of vitamins and minerals, but they provide fiber and most notably flavor to our diets if we find ways to prepare them that we enjoy!
My number one favorite way to make sure my family and I get enough veggies throughout the week is to roast them! We also enjoy them raw as snacks and in salads, but I’ll save that for another post.
Roasted vegetables changed everything for me when it came to getting enough of this food group. That’s where the idea for this garlic balsamic roasted broccoli came in! Roasting vegetables changes the flavor in a way that makes them so much better. Slightly sweet veggies become sweeter, bitter flavors soften…I can’t explain the scientific reasons, and I’m sure you’re not really here for those anyway, but it’s definitely a thing! With some spices and fresh garlic, any vegetable can be transformed into a crowd-pleasing side dish in your oven.
I love a delicious, low-maintenance side dish that is full of nutrition. This one takes about twenty-five minutes, and can go with just about any main dish.
How to Roast Broccoli
To roast broccoli, it is important to take a few crucial steps so you get the best results.
Oven temperature. The temperature of your oven is an important factor in getting a good crisp to the broccoli. We tried 400F first, and I decided 425F would be better! The broccoli gets crispier this way.
Choice of oil. You could use coconut, vegetable, canola oil, or even butter for this recipe! However, I think olive oil tastes best on vegetables. The slight sweetness of extra virgin olive oil really compliments the savory flavor of the veggies.
Size of broccoli florets. When you are preparing the broccoli florets (assuming you do not buy them pre-chopped), it is important to cut them all to as similar a size as you can so that they roast evenly. If some pieces are much smaller than others, those pieces will burn by the time the bigger pieces are roasted properly. Take care to cut the florets as evenly as you can!
More Side Dishes from WFW:
I hope you enjoy this recipe, let me know if you make it by leaving a rating and a comment down below! You can also tag me in photos on Instagram @shavonnemorrison.
Garlic Balsamic Roasted Broccoli
- chef's knife
- medium bowl
- sheet pan
- parchment paper
- 3 medium heads of broccoli, fresh
- 2 tbsp balsamic vinegar, plus more for drizzling
- salt and pepper, to taste
- 1/2 cup dried cranberries, unsweetened optional
- 1/2 cup slivered or chopped almonds
- 2 cloves garlic, minced
- Preheat oven to 425°F. On a sheet pan, place parchment paper and set aside.
- Wash broccoli and chop it into florets. Then chop florets into halves.
- In a large bowl, combine all ingredients except dried cranberries.
- Spread broccoli mixture out onto prepared baking sheet.
- Bake the broccoli for 20-22 minutes until crispy and deeply browned. Monitor the broccoli to make sure it doesn't burn. In the last five minutes, add the dried cranberries.