I saw this recipe for balsamic-roasted and was shocked to discover I’ve never written about it on this blog. I did have a piece on roasting broccoli and cauliflower, but never just the broccoli.

So here it is. Leave out the salt, obviously. The balsamic vinegar will give it plenty of flavor even without the salt.

Leave out the cheese too if you’re worried about salt and fat. OR search out low-fat or no-fat cheese to help a bit.

Recipe

Balsamic-Roasted Broccoli

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Yield: 2 side-dish servings

Ingredients

• 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)

Instructions

1. Preheat oven to 425F.
2. Toss together all ingredients, then arrange in a single layer on a baking sheet.
3. 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.
4. Sprinkle the parmesan cheese on top, if using, and serve immediately.