Parmesan Roasted Broccoli with Balsamic Drizzle
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(32)
Ingredients
4 servings
- 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 ½ bunches of broccoli)
- 2 tablespoons extra-virgin olive oil
- Salt
- ½ cup grated Parmesan cheese*
- 1 to 2 tablespoons thick balsamic vinegar**
- Lemon zest from ½ to 1 lemon, preferably organic
- Pinch of red pepper flakes (omit if sensitive to spice)
- Pinch of flaky sea salt or kosher salt
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Preparation
Chef’s notes
Make it dairy free/vegan:
Simply omit the Parmesan, or sprinkle on vegan Parmesan after baking.
Parmesan note:
Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.
Balsamic vinegar note:
For the vinegar to stick to the broccoli, you’ll want to use a high-quality, thick balsamic vinegar (I love Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $7, make sure you get the bottle with “25 stars” on it) or store-bought balsamic glaze/reduction (DeLallo and Alessi make them). You can use regular runny balsamic for less beautiful results, or make your own balsamic reduction by following the note below.
How to make balsamic reduction:
Bring 1 cup (or more) runny balsamic vinegar to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry. Balsamic vinegar is great on everything from pizza to ice cream, Caprese and green salads, and more.