Balsamic and Garlic Roasted Broccoli
Broccoli gets crispy, tender, and even more delicious when roasted. The balsamic vinegar adds a sweet, acidic note and the soy sauce adds another depth of flavor. The zest adds some bright pop and garlic, well, garlic just makes everything better.
Serve as a side dish or serve over pasta, rice, or even beans to make it a more complete main meal. Leftovers, if you have any, are also fantastic in a salad.
Balsamic and Garlic Roasted Broccoli
Crispy, tender roasted broccoli with balsamic and garlic makes a delicious side or main dish.
Ingredients
- 2 large heads broccoli (about 2 pounds)
- 4 cloves garlic, minced
- 1 tsp dried orange or lemon zest OR
- 2 tsp fresh orange or lemon zest
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425° F. Line a baking sheet with a silicone mat, parchment paper, or foil for easy release and clean-up.
- Cut the broccoli into florets and add to a large bowl. Add the minced garlic, zest, balsamic vinegar, soy sauce, olive oil, and any additional salt and pepper.
- Mix to evenly coat the broccoli and spread on the prepared baking sheet.
- Roast for about 35 minutes until crispy on the outside and fork-tender on the inside.
Notes
- I use reduced-sodium soy sauce, so I usually add in an extra small pinch of salt. Season according to your tastebuds.
- I kept my florets on the larger side. Adjust the cooking time down a bit if cutting the florets into smaller pieces.