Roasting vegetables is one of the best ways to cook them in terms taste. Roasting brings out the natural sweetness and enhances flavor of vegetables. As grilling vegetables is to summer, roasting vegetables is to fall and winter. Broccoli, cauliflower, sweet potatoes, garlic, tomatoes, sweet and hot peppers — these vegetables all have wonderful roasting profiles.
Steamed broccoli has nothing on roasted broccoli — no carmelization, no crisp, no browning. Try your hand at this garlic roasted broccoli with balsamic vinegar recipe; it’s like candied broccoli — so good! You will be hooked I’m warning you, similar to this other roasted vegetable recipe.
Broccoli is important for detoxifying the liver and cleansing your body. The cruciferious vegetable aids in the the body’s absorption of vitamin D because it contains co-factors vitamin A & K — important for vitamin D metabolism. Broccoli has been linked in numerous studies touting its fight against cancer, inflammation, immune health, oxidative stress, and digestive issues. Increasing your consumption of broccoli should no doubt do your body right.
- 1 1/2 lbs broccoli florets, fresh and chopped
- 1/4 cup olive oil
- 3 garlic cloves, chopped finely
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
1. In a small bowl, combine oil and garlic.
2. In a large bowl, toss together broccoli, garlic oil, salt and paper.
3. Spread broccoli florets onto baking sheet.
4. Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
5. Drizzle with balsamic vinegar and toss before serving.
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