Balsamic Glazed Broccoli Recipes

BALSAMIC GLAZED VEGETABLES

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

ROASTED BALSAMIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
• Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
• Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

BALSAMIC GLAZED BROCCOLI

Steps:

• Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
• In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.

BALSAMIC GLAZED BROCCOLI

Steps:

• Place vinegar in a small pan and boil over medium heat until it is syrup-like and reduced by half, about 3 minutes. Pour vinegar into a large bowl and whisk in mustard and thyme and set sauce aside.
• Prepare garlic, broccoli, pepper and mushrooms.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, broccoli, pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking until broccoli is tender crisp.
• Mix in reserved sauce. Sprinkle with walnuts.

BALSAMIC GLAZED SALMON & DIJON BROCCOLI

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together oil, vinegar, Dijon paprika, salt and pepper. Add broccoli and toss to coat.
• Transfer to a prepared baking sheet, lined and sprayed with cooking spray.
• Roast 20-25 minutes. (You can add balsamic prune salmon to cook in the same oven after 5-10 minutes, if desired.)
• Finish with a squeeze of lemon juice, garnish with parsley, and serve!
• Preheat oven to 425°F (220°C).
• Add rough chopped prunes to a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce to a simmer and cook 6-8 minutes, until plump.
• Drain prunes in a sieve and transfer to a blender with balsamic vinegar, orange juice, and garlic. Blend until smooth, adding water as needed to adjust texture.
• Add desired salmon filets* to a prepared sheet pan and brush with prune glaze to cover. Sprinkle with salt, pepper, and sesame seeds.
• (Option: you can also use this prune glaze as a marinade! Add glaze into a bag or flat dish, then add salmon so flesh is coated in the glaze. Allow to set for 30 minutes in the fridge.)
• Bake 15 minutes (alongside your veggies, if desired), until salmon flakes easily with a fork.
• Add green onion or chives to garnish, serve with roasted veggies, and enjoy!

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.