Broccoli With Balsamic Mushrooms Recipes

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BALSAMIC GLAZED BROCCOLI



Balsamic Glazed Broccoli image

Special Thanks to Paula Deen who provided this recipe to all her fans who came to her show at the Chicago Theater in November. Thanks for a great dinner!!!

Provided by Lizzi

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 bunches broccoli, trimmed
1/2 cup balsamic vinegar
1/2 cup butter
2 tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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.

Nutrition Facts : Calories 241, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 305, Carbohydrate 21.7, Fiber 5.3, Sugar 11.1, Protein 6

GARLIC-ROASTED BROCCOLI DRIZZLED WITH BALSAMIC VINEGAR



Garlic-Roasted Broccoli Drizzled With Balsamic Vinegar image

Roasting veggies is such an easy side dish! Plus the flavor is very unique. You could actually use this method with really any veggie you like to roast, such as bell peppers, asparagus, etc. Enjoy!

Provided by KPD123

Categories     Vegetable

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
3 garlic cloves, minced
1 1/2 lbs broccoli florets
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar

Steps:

  • In a small bowl, combine oil and garlic.
  • Spread broccoli florets onto baking sheet.
  • Pour garlic oil, salt and pepper over broccoli and toss to coat.
  • Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
  • Drizzle with balsamic vinegar before serving!

BALSAMIC GLAZED BROCCOLI



Balsamic Glazed Broccoli image

This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences and simplified the instructions. You can reduce prep time by using frozen chopped broccoli and jarred garlic.

Provided by Anne Sainz

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 garlic clove, minced
1 lb broccoli, stems chopped and florets cut to bite size
1 small red bell pepper, diced
2 mushrooms, sliced
1/2 teaspoon oil (to coat pan)
1/4 cup walnuts, chopped

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.

Nutrition Facts : Calories 244.8, Fat 12, SaturatedFat 1.2, Sodium 173.1, Carbohydrate 28.5, Fiber 8.4, Sugar 12.6, Protein 10.2

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